Dulet (ዱለት)
Ingredients:
1 pound beef liver, finely chopped
1/2 pound beef tripe, cleaned and finely chopped
1/2 pound beef or lamb heart, finely chopped (optional)
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp. berbere spice blend
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. ground cardamom
1/4 tsp. ground turmeric
Salt and black pepper, to taste
2 tbsps. butter or vegetable oil
Freshly squeezed lemon juice (optional)
Injera or bread, for serving
Type:
Directions
1. In a large skillet or pan, heat the butter or oil over medium heat.
2. Add the chopped onion to the skillet and sauté until it becomes soft
and translucent, about 5-7 minutes.
3. Add the minced garlic to the skillet and sauté for an additional 1-2
minutes.
4. Add the finely chopped beef liver, beef tripe, and beef or lamb heart
(if using) to the skillet.
5. Cook, stirring frequently, until the meats are fully cooked and
browned, about 10-15 minutes.
6. Stir in the berbere spice blend, ground cumin, ground coriander,
ground cardamom, and ground turmeric.
7. Mix well to coat the meats with the spices.
8. Reduce the heat to low and let the mixture simmer for another 5-10
minutes to allow the flavors to meld together.
9. Season the Dulet with salt and black pepper to taste.
10. Adjust the seasoning and spices according to your
preference.
11. Remove the skillet from heat and drizzle freshly squeezed
lemon juice over the Dulet if desired, for added tanginess.
12. Serve the Dulet hot, accompanied by injera or bread.