Zilzil Alecha

Zilzil Alecha Recipe from Ethiopia - Ingredients and Steps

Region / culture: Ethiopia | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Zilzil Alecha is a traditional Ethiopian dish that features tender strips of beef cooked in a flavorful green pepper sauce. This dish is packed with aromatic spices and is sure to tantalize your taste buds.

History

Zilzil Alecha has its roots in Ethiopian cuisine, where it is a popular dish enjoyed by many. The dish is often served during special occasions and celebrations, showcasing the rich culinary heritage of the region.

Ingredients

3 medium green bell peppers
4 tsp serrano chiles, finely chopped
1 tbsp minced garlic
1.5 tbsp fresh ginger, finely chopped
0.5 tbsp turmeric
0.5 tsp ground cardamom
2 tsp salt
0.25 tsp white pepper
0.25 cups dry red or white wine
0.5 cups butter or niter kebbeh
2 lb (907 g) boneless sirloin
2 cups finely chopped onion

How to prepare

Coarsely chop two of the bell peppers.
Combine these with the next eight ingredients (chiles through wine) in a blender.
Process until the mixture is a smooth puree.
Cut the remaining bell pepper into 2" x 0.5" strips.
Set aside.
Trim the meat of all fat and slice it 0.5" thick.
Cut the slices into strips 2" long by 0.25" wide.
Heat 0.5 cup of butter or niter kebbeh in a heavy 10" to 12" skillet, until a drop of water dances.
Brown the meat in the skillet, a little at a time and turning often, until the meat is evenly browned without burning.
Transfer the meat to a plate as it is browned.
When all the meat is browned, pour the remaining fat into a measuring cup.
Add enough additional butter or niter kebbeh to measure 0.5 cup.
Set aside.
Wash and dry the skillet.
Add the onions and cook them over low heat until soft and dry, about five minutes.
Stir the onions continuously to keep them from burning.
Pour in the 0.5 cup of cooking fat.
When it begins to sputter, add the green pepper strips.
Cook for two to three minutes, stirring continuously, until the pepper strips are soft.
Add the pureed green pepper mixture.
While stirring, heat it to a boil.
Add the beef strips and any liquid accumulated on the plate to the skillet.
Stir into the sauce to coat the meat evenly.
Reduce the heat, partially cover, and simmer until the meat is cooked to taste.

Variations

For a vegetarian version, you can substitute the beef with tofu or seitan.
Add vegetables such as carrots, potatoes, or green beans for added texture and flavor.

Cooking Tips & Tricks

Make sure to brown the meat in batches to ensure even cooking and browning.

- Be sure to stir the green pepper sauce continuously to prevent burning.

- Adjust the level of spiciness by adding more or less serrano chiles to suit your taste preferences.

Serving Suggestions

Zilzil Alecha is traditionally served with injera, a spongy Ethiopian flatbread. It can also be enjoyed with rice or couscous.

Cooking Techniques

The key to this dish is simmering the meat in the flavorful green pepper sauce until it is tender and cooked to perfection.

Ingredient Substitutions

If you can't find niter kebbeh, you can use clarified butter or regular butter as a substitute.

Make Ahead Tips

You can prepare the green pepper sauce ahead of time and store it in the refrigerator for up to 2 days. Just reheat it before adding the meat.

Presentation Ideas

Garnish the dish with fresh cilantro or parsley for a pop of color and freshness.

Pairing Recommendations

Zilzil Alecha pairs well with a side of Ethiopian lentils (mesir wat) or a fresh salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

8g per serving

Fats

- Total Fat: 22g per serving

Proteins

- Protein: 32g per serving

Vitamins and minerals

This dish is a good source of Vitamin C and Iron.

Alergens

This recipe contains dairy (butter or niter kebbeh).

Summary

Zilzil Alecha is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in Vitamin C and Iron.

Summary

Zilzil Alecha is a delicious and aromatic Ethiopian dish that is perfect for special occasions or a cozy dinner at home. With its tender beef strips and flavorful green pepper sauce, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Zilzil Alecha. It was a warm summer day, and I was visiting my dear friend Hannah in her cozy kitchen. The air was filled with the aroma of spices and herbs, and I couldn't help but feel exhilarated at the thought of learning a new recipe from her.

Hannah was a master in the kitchen, and she had traveled far and wide, collecting recipes and cooking techniques from different cultures. She had a knack for turning simple ingredients into extraordinary dishes, and I was always in awe of her culinary skills.

As we sat down at her kitchen table, she pulled out a worn, stained piece of paper from her recipe box. She explained that this recipe for Zilzil Alecha was a traditional Ethiopian dish that she had learned from a friend during her travels. I was immediately intrigued by the exotic name and the promise of bold flavors.

Hannah began to walk me through the steps of making Zilzil Alecha. She started by heating oil in a large skillet and sautéing onions, garlic, and ginger until they were soft and fragrant. The kitchen filled with the savory aroma as the spices mingled in the air.

Next, she added bite-sized pieces of beef to the skillet, letting them brown and caramelize. The meat sizzled in the hot pan, releasing its juices and creating a mouthwatering aroma that made my stomach rumble with anticipation.

Once the beef was cooked through, Hannah added a mixture of berbere spice, turmeric, and paprika to the skillet. The spices turned the meat a vibrant red color, infusing it with a complex and rich flavor that lingered on my taste buds.

To finish the dish, Hannah poured in a cup of beef broth and simmered the mixture until the meat was tender and the sauce had thickened. The Zilzil Alecha bubbled and simmered on the stove, filling the kitchen with its enticing aroma.

As we sat down to enjoy our meal, Hannah explained that Zilzil Alecha was typically served with injera, a spongy flatbread that is a staple in Ethiopian cuisine. The bread was perfect for soaking up the flavorful sauce and savoring every bite of the tender beef.

I took a bite of the Zilzil Alecha and was instantly transported to a different world. The dish was a symphony of flavors and textures, with the tender beef melting in my mouth and the spices dancing on my tongue. It was a culinary experience unlike any other, and I knew that I had to learn how to make it myself.

After that day, I made Zilzil Alecha countless times, perfecting the recipe and making it my own. Every time I cook this dish, I am reminded of that sunny afternoon in Hannah's kitchen, where I discovered the magic of Ethiopian cuisine and the joy of sharing a meal with loved ones.

The recipe for Zilzil Alecha holds a special place in my heart, not just for its delicious flavors, but for the memories it brings back of a dear friend and a shared passion for cooking. It is a reminder of the power of food to connect us to different cultures and experiences, and I am grateful for the journey that led me to this wonderful recipe.