Dish
Khar
Assamese Lentil Stew
Khar is a slow-cooked stew that is made with beef, onions, garlic, ginger, and a blend of spices. The dish is typically served with injera, a sourdough flatbread that is used to scoop up the stew. The sourness of the injera helps balance the richness of the stew, creating a complex and satisfying flavor profile. Khar is a staple of Ethiopian cuisine and is often served at special occasions like weddings and holidays.
Origins and history
Khar has been a popular dish in Ethiopia for centuries. It is believed to have originated in the northern part of the country, where beef is a common ingredient in many dishes. The dish is often made with a blend of spices called berbere, which includes chili peppers, garlic, ginger, and other spices. The use of injera as a utensil is also a unique aspect of Ethiopian cuisine.
Dietary considerations
Gluten-free, dairy-free
Variations
There are many variations of khar, with some recipes calling for the addition of vegetables like carrots or potatoes. Some versions also include lentils or other legumes. Vegetarian versions of the dish can be made by omitting the meat and using vegetable broth instead of beef broth.
Presentation and garnishing
Khar can be garnished with fresh herbs like parsley or cilantro. A dollop of yogurt or sour cream can also be added to the top of the stew for added creaminess.
Tips & Tricks
To make the dish even more flavorful, try marinating the beef in the spice blend overnight before cooking. This will help infuse the meat with the flavors of the spices. You can also add a splash of vinegar or lemon juice to the stew for added tanginess.
Side-dishes
Khar is typically served with injera, but it can also be paired with other types of bread or rice. A side of salad or cooked vegetables can help balance the richness of the stew.
Drink pairings
Khar pairs well with red wine or a dark beer. A cup of coffee or tea is also a traditional accompaniment to the dish.
Delicious Khar recipes
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