Zilzil Alecha (beef In Green Pepper Sauce)

There is a grave danger in ritual familiarity with holy matters, even if you are not a professional. It is all too easy to go spiritually brain-dead when the prelude begins, to “say” prayers rather than pray them, to use the cadence of a confession as a rhythmic anesthetic, to mindlessly mouth the words of great hymns and gospel songs, to nod off during the sermon, to glibly mouth evangelical creeds – and then imagine that we’re really spiritual.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Meats	Ethiopian	Beef, Ethiopian	8	Servings

INGREDIENTS

3		Bell pepper, green
4	t	Chiles serranos, finely
		chopped
1	T	Garlic, minced
1 1/2	T	Ginger, fresh finely
		chopped
1/2	T	Turmeric
1/2	t	Cardamom, ground
2	t	Salt
1/4	t	Pepper, white
1/4	c	Wine, dry red or white
1/2	c	Butter or niter kebbeh
2	lb	Sirloin, boneless
2	c	Onion, finely chopped

INSTRUCTIONS

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 pur#e.  Cut the remaining bell pepper into 2" x
1/2" strips. Set aside.  Trim meat of al fat and slice 1/2" thick.  Cut
slices into strips 2"  long by 1/4" wide.  Heat 1/2 cup butter or niter
kebbeh in a heavy 10" to 12" skillet,  until a drop of water dances.
Brown meat in the skillet, a little at  a time and turning often, until
the meatz is browned evenly without  burning. Transfer meat to a plate
as it is browned.  When all meat is  browned, pour remaining fat into a
measuring cup. Add enough addi-  tional butter, or niter kebbeh, to
measure 1/2 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
1/2 cup cooking fat.  When it  begins to sputter add the green pepper
strips. Cook two to three  minutes, stirring continuously, until the
pepper strips are soft. Add  the pureed green pepper mixture.  While
stirring, heat to a boil. Add  beef strips and any liquid accumulated
on the plate to the skillet.  Stir into the sauce to coat meat evenly.
Reduce the heat, partially  cover, and simmer until the meat is cooked
to taste.

A Message from our Provider:

“Neutrality helps the oppressor, never the victim.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 144 Calories From Fat: 25 Total Fat: 2.8g Cholesterol: 15.9mg Sodium: 942.3mg Potassium: 324.8mg Carbohydrates: 21.9g Fiber: 6.3g Sugar: 3.1g Protein: 9.9g