Main Course

Dulet

Name: Dulet
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 racions
Cuisine: ethiopian
Ingredients: 250 g beef tripe cleaned, boiled until tender, then finely chopped; 250 g lean beef finely chopped; 1 u red onion finely chopped; 3 gra garlic minced; 1 cs ginger grated; 2 cs berbere spice blend; 0,5 ct turmeric powder; 2 cs niter kibbeh clarified spiced butter; 1 u jalapeño seeded and minced; 0,5 ct fresh rosemary finely chopped; 2 cs fresh cilantro chopped; 0,5 ct salt; 0,25 ct black pepper freshly ground

Dulet is a traditional Ethiopian dish, often served as part of a larger meal. This recipe combines finely chopped tripe and lean beef with aromatic spices, fresh herbs, and a touch of butter. It's a flavorful and unique dish that offers a taste of Ethiopian cuisine.

Una recepta original de Forkin

Temps total: 1 h 30 min
Racions: 4
Dificultat: Mitjana

Sense gluten

Informació sobre al·lèrgens: pot contenir llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

250 gbeef tripe, cleaned, boiled until tender, then finely chopped
250 glean beef, finely chopped
1 ured onion, finely chopped
3 gragarlic, minced
1 csginger, grated
2 csberbere spice blend
0,5 ctturmeric powder
2 csniter kibbeh, clarified spiced butter
1 ujalapeño, seeded and minced
0,5 ctfresh rosemary, finely chopped
2 csfresh cilantro, chopped
0,5 ctsalt
0,25 ctblack pepper, freshly ground

Estris

large skillet · cutting board · knife

Elaboració

Pas a pas

1
If using uncooked tripe, boil it until very tender, then drain and finely chop. Ensure both the tripe and lean beef are finely chopped into small, uniform pieces.
Nota de cuina: Pre-cooked tripe can save significant preparation time for this step.
2
Heat the niter kibbeh in a large skillet or pot over medium heat.
Uns 1 min
Nota de cuina: If niter kibbeh is unavailable, use unsalted butter or a neutral oil, though the flavor will be slightly different.
3
Add the red onion to the skillet and sauté until softened and translucent, about 5-7 minutes.
Uns 7 min
Nota de cuina: Stir frequently to prevent burning and ensure even cooking.
4
Stir in the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant.
Uns 2 min
5
Add the berbere spice blend and turmeric powder to the pot and cook for 2-3 minutes, stirring constantly to toast the spices.
Uns 3 min
Nota de cuina: This step helps to deepen the flavor of the spices.
6
Add the finely chopped beef tripe and lean beef to the pot. Stir well to coat the meat with the spices and cook until the beef is browned, about 10-15 minutes.
Uns 15 min
Nota de cuina: Break up any clumps of meat as it cooks.
7
Reduce the heat to low, cover the pot, and let it simmer for 30 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
Uns 30 min
Nota de cuina: If the mixture becomes too dry, you can add a tiny splash of water or broth, but it should be a relatively dry dish.
8
Stir in the minced jalapeño, chopped fresh rosemary, salt, and black pepper. Cook for an additional 5 minutes.
Uns 5 min
Nota de cuina: Adjust the amount of jalapeño to your preferred spice level.
9
Remove from heat and stir in the fresh cilantro.
Uns 1 min
Nota de cuina: Adding cilantro at the end preserves its fresh flavor and vibrant color.
10
Serve hot, typically with injera (Ethiopian flatbread).

Conservació

Com conservar-ho

Store leftover Dulet in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently in a skillet over low heat, adding a splash of water if needed to prevent drying out.