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From the kitchen of
Massawa Restaurant
since 1988
1½ cup Red lentils
2 cup Water
1 large Onion; finely chopped
2 tablespoon Tesmi or oil
2 Cloves garlic; minced
2 tablespoons Dillih
2 tomatoes; finely chopped
Salt, to taste
For Timtimo cook 1 1/2 cups red lentils in 2 cups water for about a 1/2 hour. Then, saute a large finely chopped onion in a couple tbsp. Tesmi in a large skillet until clear. Add a couple minced cloves of garlic, saute a little more, then add the tomatoes and put in 2 tbsp. Dillih and a little water to keep it from sticking. Add the cooked lentils, and cook everything on low until the lentils completely disintigrate - about 1/2 hour again. If you prefer the dish to look red rather than yellowish, sprinkle in some sweet paprika at the end.
Traditionally, you serve Timtimo on Injera which is a flat spongy bread. You can place other dishes and a salad on the bread as well. The injera is eaten by hand. It can be found at Ethiopian and Eritrean restaurants and grocers.
Another option is to serve Timtimo with rice or kous kous as a main dish or even as a complimentary side dish.
Enjoy your meal!
Berbere ~ Ground spice great for a spicy seasoning or to add traditional flavoring.
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