Yataklete Kilkil

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

Method

1. 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.
2. Place the onion, garlic, ginger and chile pepper in a food processor or blender and puree until smooth.
3. 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.
4. 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 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.