Yataklete kilkil, also known as yatakilt alicha, is a popular vegetarian, or ye’tsom, dish in Ethiopia, especially during Lent.
Yataklete Kilkil
Course: VegetablesCuisine: Ethiopia4 to 6
servingsYataklete kilkil, also known as yatakilt alicha, is a popular vegetarian, or ye’tsom, dish in Ethiopia, especially during Lent.
Ingredients
New potatoes, peeled and cut into chunks — 6
Carrots, peeled and cut into 1/4-inch rounds — 4
Green beans, trimmed and cut in half — 1/2 pound
Onion, chopped — 2
Garlic, minced — 2 cloves
Ginger root, peeled and minced — 1 tablespoon
Chile pepper, minced — 2 to 3
Oil, butter or niter kibbeh — 3 tablespoons
Cardamom or nutmeg, ground (optional) — 1/2 teaspoon
Salt and pepper — to taste
Directions
- Place the potatoes, carrots and green beans in a large saucepan, cover them with water and add 2 teaspoons of salt. Bring to a boil over medium heat, then reduce heat to low and simmer until the vegetables are cooked through, 10 to 20 minutes. Drain, reserving the water, and set aside.
- Place the onion, garlic, ginger and chile pepper in a food processor or blender and puree until smooth.
- Heat the oil, butter or niter kibbeh in a large saucepan over medium-low heat. Add the onion puree and sauté until the moisture evaporates and onions lose their rawness, 6 to 8 minutes. Do not let the onions brown.
- Add cooked vegetables, cardamom or nutmeg, salt, pepper and about 1/2 cup of the reserved water. Stir well and simmer on low heat for 15 to 30 minutes. Serve hot or at room temperature.
Yataklete Kilkil Notes and Variations
- You may steam the vegetables instead of boiling them to conserve nutrients. The vegetables can also be cooked separately instead of all together.
- Try using different vegetables: broccoli, cauliflower, cabbage, peppers.
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