"Kulet, an Ethiopian sauce made
with red peppers, is especially good in bean and lentil stews. It
can also add a new dimension to pasta sauces and stewed meats."
Florence Fabricant, The New York Times
Many of our friends and customers have requested
that we put together a list of recipes that you can choose from to
make nutritious and exotic meals.
Here are recipes inspired mostly by the traditional Ethiopian
cooking.
We hope you will enjoy these meals as well as preparing
them easily and conveniently with the ready-to-make-a-stew Eleni's Kitchen Red
Pepper Sauce.
- 1/2 pound lentils (washed) - any kind of lentils can be
used. Traditionally, split red lentils are used in Ethiopia.
-
1 jar Eleni's Kitchen The Original Kulet
Red Pepper Sauce
-
3 to 4 cups of water
-
1 to 2 teaspoon salt, optional
Directions:
Mix one jar of Eleni's Kitchen The
Original Kulet Red Pepper Sauce and lentils in a medium
pot.
Add water and cook over medium heat for about 20 to
30 minutes or until lentils are done. Add salt to taste.
Serve over cooked rice, drained beans or Injera
(Ethiopian flat-bread)
- 1 pound beef (cut into small pieces) - 1 jar Eleni's Kitchen
The Original Kulet Red Pepper Sauce - 3 to 4 cups of water
- 1 to 2 teaspoon salt, optional - 1 to 2 teaspoon spiced butter, optional
Directions:
Mix one jar of Eleni's Kitchen The
Original Kulet Red Pepper Sauce and beef in a medium
pot.
Add water and cook over medium heat for about 20 to
30 minutes or until meat is tender. Add salt and/or spiced butter to taste.
Serve over cooked rice, drained beans or Injera
(Ethiopian flat-bread)
- 1 pound mixed vegetables of your choice - Half a jar of
Eleni's Kitchen The Original Kulet Red Pepper Sauce
-
1 to 1-1/2 cup of water
-
1 to 2 teaspoon of salt, optional
Directions:
Mix half a jar of Eleni's Kitchen The
Original Kulet Red Pepper Sauce and vegetables in a medium
skillet.
Add water and simmer over medium heat for about 15 to
20 minutes or until the vegetables are done.
