Tigist Reda – Chef/Owner, Demera Ethiopian RestaurantDemera4801 N. Broadway St., Chicagohttps://www.demerachicago.com/Event:“Chicago Chefs Cook for Tigray”, in partnership with Health Professionals Network for Tigray (HPN4Tigray) Wednesday, September 21, 6-9pm National Museum of Puerto Rican Arts & Culture: 3015 W Division St., Chicago, IL 60622 Tickets are $150 per person and can be purchased at the door or by visiting givebutter.com/EXKQu4 Instagram: @chicagochefscook – https://www.instagram.com/chicagochefscook/?hl=enRecipe:Hilbet and SilsiIt is regional Tigray Food served in Axum and surrounding regions. Hilbet Recipe Ingredients: 3 tbsp Fenugreek powder 1/3 cup Red Lentil Flour 1/2 cup Fava Bean flour 1/4 tsp kosher salt 4 cups of water 1 clove garlic, minced Instructions: Mix well 1 cup of water and Fenugreek, Red Lentil Flour and Fava Bean Flour in a mix bowl. grape seed oil or any desired oil 1.5 tbsp. berbere 1/4 tsp ground cardamom Instructions: In a cooking pot Add onion and let the onion steam for 2 minutes Add oil and cook for about 3 minutes Add minced garlic cook for about 3 minutes Add tomatoes and cook for about 2 minutes Add Berebre and cook for about 5 minutes Add Salt cook for another 2 minutes Finish Cooking with CardamomAssembly On top of Flat injera bread make a circle, leaving the middle of the circle open for the silsi. Put the Silsi in the middle.

Source: Ethiopian News September 13, 2022 02:26 UTC