Posts Tagged ‘yemenite’
Enjoy a memorable Shabbat experience! Join Riki Mulu and Chassida Shmella, a vibrant community founded by a new generation of Ethiopian-Israeli Jews in America, to celebrate the Sabbath with unique Ethiopian customs. Special guest will be Dr. Ephraim Isaac, director of the Institute of Semitic Studies in Princeton, NJ. Families are welcome. Space is limited; pre-registration required. Co-sponsored with Chassida Shmella and with Bechol Lashon.
Ethiopian Shabbat Dinner (JCC Manhattan)
Fri, Dec 4
6:00 PM – 9:00 PM
Dr. Ephraim Isaac, Ethiopian Yemenite Jewish scholar extraordinaire, linguist, conductor, historian and history maker, Director of the Institute of Semitic Studies in Princeton, NJ.
Bizu “Riki” Mullu, a jewelry artist and community activist, works with Chassida- Shmella, one of two U.S.-based organizations to provide Ethiopian Jews with cross-cultural networks, communal partnerships and educational/professional opportunities
Riki Mullu’s Doro Wat (Ethiopian Chicken Stew)
1 whole chicken cut into 12 pieces
1/4 cup olive oil
2 yellow onions (finely chopped)
1 red onion (finely chopped)
3 cloves garlic
1 Tbsp fresh ginger
3/4 cup tomato paste
2 Tbsp chili powder
2 Tbsp flaxseed (available at health food stores)
5 hard-boiled eggs peeled and scored lightly (1 per person or as needed )
1/2 tsp turmeric
1/2 tsp ground coriander
1/2 tsp ground fenugreek
1/4 tsp fresh ground black pepper
1 tsp ground cardamom
Cook onions in oil for ten minutes until soft. Add tomato paste and chili powder and spices and cook another ten minutes or more until flavors blend. Add chicken and about one cup water. Simmer for about 45 minutes until chicken is thoroughly cooked. Add hard boiled eggs. Grind fresh garlic and ginger together. Grind one Tbsp flax seed oil. Add to chicken. Cook for about 2 more minutes.