Ingredients:

• 1 ½ cups all purpose flour
• ½ cup wheat flour
• ½ cup millet flour
• 3 cups water
• 1 ½ teaspoon yeast
• 1 ½ teaspoon sugar
• 1 teaspoon salt
• 1 small onion chopped
• 1 clove of garlic chopped
• 1/2 teaspoon food coloring
• 1 teaspoon fennel seeds (caraway)
• 1 teaspoon Habbatus sauda (black seeds)

Direction:

In a blender add the onion and garlic, cumin, turmeric and some water and blend until smooth paste.

Add all the other ingredients to the blender and blend again until combined. It should be like a pancake batter.

Cover the mixture and keep it in a warm place for about 4-6 hours or until it doubles in size.

Scoop the batter by 1/4 cup on a fry pan with a little oil, sprinkle with custard sugar on top to taste. repeat this until you have finished all the batter.

Serve with Yogurt.

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Ingredients:

• 1 cup milk
• 2 eggs
• 2 tablespoon dry milk
• 2 tablespoon sugar
• 1 tablespoon oil
• 1 cup flour
• 1 teaspoon cardamom
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• oil for frying

Directions:

• Combine all the ingredients in a blender and blend briefly.
• Then cover and let it rest for 20 minutes to one hour.
• Over a medium heat, heat 2 tablespoons of oil in griddle.
• Fry 1/4 cup of the mixture at a time, for 2 minutes or until bubbles start to form .
• Flip with a spatula and cook until both sides are golden.
• Serve hot with honey and yogurt or maple syrup.

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• Lamb liver, chopped into small pieces
• 1 onion, diced
• 1 tomato, chopped
• ¼ cup green pepper
• 1 green chili, chopped
• Juice of half of lime/lemon
• 1 teaspoon coriander powder
• 2 tablespoons cilantro
• Salt and pepper to taste

Directions:

• Heat oil in a skillet on a medium heat, add the onions and sauté until tender add the tomato, and cook few more minutes, season with salt and pepper.
• Stir in the green pepper, green chili, lemon, coriander, and cilantro.
  Add the liver and cook until tender.
• Serve with lahooh or pita bread and lemon wedges.
• It is great with shigni too, if you serve it during lunch or dinner time.

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• 4 lohooh
• 3 eggs
• sugar to taste
• ½ teaspoon ground cardamom
• oil

Directions:

• Beet the eggs in a bowl, add the sugar, and cardamom.
• In a skillet on a medium heat drizzle little oil then place one lahooh on the skillet.
• Pour ½ of the egg mixture over the lahooh covering most of it.
• cover with the another lahooh.
• Leave it to cook until the bottom has a nice brown color and the egg has set.
• Drizzle with little oil and flip over to the other side, and cook until brown.
• Cook the other patch the same way.
• Drizzle honey or syrup and serve warm

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Ingredients:

• 3 cups of milk
• ½ cup Farina
• Salt to taste
• Sugar/honey to taste
• Butter (optional)

Directions:

• In a sauce pan bring milk to a boil.
• Add Farina slowly, stirring constantly.
• Lower the heat, continue to cook while stirring until it thickens.
• Add honey/sugar and butter.
• Add more milk on top if you like it.

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Ingredients:

• 1 pound haricot beans
• 4 table spoon oil
• 1 red/green pepper
• 2 cloves of garlic, chopped
• 1 large onion chopped
• 1 (15-ounce) can chopped tomatoes
• 2 tablespoons tomato paste
• 2 teaspoon cayenne pepper
• ½ cup cilantro, chopped
• 1 Maggi bouillon
• Salt and pepper, to taste

Directions:

• Put the haricot beans in a bowl, cover with water and soak overnight.
  Heat the oil in a large pan over medium heat and cook the onions until soft, add garlic and cook briefly season with salt and pepper.
• Add the tomato paste, tomato, pepper and cayenne, cook for 5 minutes. Stir in the cilantro.
• Drain the beans and add to the pan with 3 cups of hot water and the Maggi.
• Bring it to a boil, cover and simmer for 1 to 1 ½ hours until the beans are tender, add more water if necessary.

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Ingredients:

• 3 potatoes, sliced 1/8 thick
• 6 eggs beaten
• 1 lb fresh spinach
• 1 tomato, chopped
• 1 clove of garlic minced
• Salt and pepper to taste
• About ½ cup shredded cheese
• 3-4 tablespoon olive oil

Direction:

• Wash and chop spinach finely, drain and place the spinach in a fry pan over medium heat. Stir for one minute until soft. Transfer the spinach to a colander and press out the moisture. Chop finely.
• Sautee the onions on a large fry pan over medium heat until soft, add the garlic and stir. Add the potato and cook for few minutes add the tomato and season. Stir in the spinach.
• Fold together the beaten eggs and the cheese and pour over the egg mixture and fold until just blended.
• Transfer in the oven and bake until just set.

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