Ethiopian-style Stuffed Mini Cups

Ingredients

While the original Krathong thong is a Thai dish made with a seafood filling, the Ethiopian-style Stuffed Mini Cups have been adapted to feature a vegetarian filling. Additionally, the Thai flavors have been replaced with Ethiopian spices like berbere to create a unique fusion of flavors. We alse have the original recipe for Krathong thong, so you can check it out.

• 24 mini cups (can be store-bought or homemade) 24 mini cups (can be store-bought or homemade)
• 1 cup (200g) red lentils, cooked and drained 1 cup (200g) red lentils, cooked and drained
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, finely grated 1 carrot, finely grated
• 1 teaspoon berbere spice blend 1 teaspoon berbere spice blend
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• Salt, to taste Salt, to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 22g, 2g
• Protein: 7g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a pan, heat some oil and sauté the chopped onion and minced garlic until golden brown.
3. 3.
   Add the grated carrot and cook for a few minutes until softened.
4. 4.
   Stir in the cooked lentils, berbere spice blend, paprika, cumin powder, and salt. Mix well and cook for another 5 minutes.
5. 5.
   Fill each mini cup with the lentil mixture and place them on a baking tray.
6. 6.
   Bake in the preheated oven for 10-12 minutes, or until the cups turn golden and crispy.
7. 7.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Lentils — Make sure to cook the lentils until they are tender but not mushy. Overcooked lentils can result in a soggy filling.

Tips & Tricks

• If you prefer a spicier filling, you can add a pinch of cayenne pepper or extra berbere spice blend.
• Serve the Ethiopian-style Stuffed Mini Cups with a side of tangy tomato chutney for an extra burst of flavor.
• You can make the mini cups ahead of time and store them in an airtight container. Fill them with the lentil mixture just before serving to maintain their crispiness.

Serving advice

Serve the Ethiopian-style Stuffed Mini Cups as an appetizer or as part of an Ethiopian feast. They are best enjoyed warm and can be served with a side of tomato chutney or a refreshing cucumber and yogurt dip.

Presentation advice

Arrange the Ethiopian-style Stuffed Mini Cups on a platter, garnished with fresh cilantro leaves. The vibrant colors of the filling and the crispy cups will make for an enticing presentation.