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Ethiopian Shahan Ful+ Beet Salad

Beet Salad  | Arugula, Goat cheese,  Berbere Dressing  

 

Ethiopian Shahan Ful  | White beans, Tomato, Chili Pepper

  • Author: Culinary Concepts AB
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour

Ingredients

Scale

Ethiopian Shahan Ful

½ cup onions (minced) 

1 tsp cumin

½ tsp turmeric 

2 tbsp olive oil 

2 cloves garlic (minced) 

½ cup tomato (small diced) 

½ green chili or jalapeno (optional

2 cups stock (or water) for cooking

1 cup white beans or black eye peas (can or fresh)

Chef Note: if using fresh, soak beans in 4 cups of water overnight

Garnish

2 tbsp cilantro

2 tbsp parsley 

2 tbsp tomato 

½ green chili or jalapeno (minced) optional 

1 ea lemon (both juice and zest) 

½ tsp smoked paprika

¼ cup chickpeas (can)

½ cup olive oil

Beet Salad

2 ea beets, red or golden (fine julienne cut) 

1 tsp ginger (minced) 

½ tsp garlic (minced) 

1 ea lemon (zest and juice) 

½  ea orange (zest and juice) 

½ tsp mustard 

½ tsp berbere spice 

¼ cup olive oil 

2 oz arugula 

1 tbsp mint (optional) 

1 tbsp parsley (optional) 

goat cheese

Instructions

Ethiopian Shahan Ful

Steps | Phase 1

  • Using a strainer, strain the liquid off of the beans and rinse under water well (can only) 

* If you are using dry beans allow to soak 3-4 hours before using 

  • Reserve 
  • Using a medium-size pot, pre-heat dry 
  • Add onions, turmeric, and cumin.  Allow to cook until caramelization begins (slightly brown).  This should take 5-7 minutes
  • Add olive oil and garlic, allow to cook until soft (3 minutes) 
  • Add tomato and green chili, allow to cook for another 2-3 minutes 
  • Add beans and stock
  • Adjust seasoning with salt and pepper 
  • Allow mixture to cook out for 10-12 minutes or until tender 

Phase 2

  • Add the ½ cup of olive oil to a small pot and pre-heat (about 375) 
  • Strain your chickpeas well and rinse 
  • Make sure they are dry 
  • Toss with salt and pepper 
  • Place in the oil and allow them to cook until golden brown and crispy (3-5 minutes) 
  • Remove and place on a paper towel

Phase 3

  • While beans are cooking let’s make the garnish 
  • Using a medium bowl add cilantro, parsley, green chili, cumin, paprika, olive oil and lemon juice. 
  • Adjust seasoning with salt and pepper
  • Mix well and reserve  

Phase 4 

  • Remove beans adjust seasoning and serve

 

Beet Salad

Phase 1

  • Using a medium-size bowl add ginger, garlic, lemon, orange, mustard, and berbere
  • Using a whisk mix well.  While mixing, begin to add oil in a slow steady stream
  • Adjust your seasoning with salt and pepper 

Phase 2

  • Peel beets
  • Using a mandoline or grater, cut beets into thin strips
  • Add about 2 tbsp of dressing to beets mixture and mix well

Phase 3

  • Rough chop mint and parsley 
  • Using a bowl add arugula, mint, and parsley. Mix well

Phase 4

  • Place mixture on serving plate
  • Add beets
  • Finish with dressing 
  • Garnish with goat cheese 
  • Serve 

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