Abish (Ethiopia)

Today's menu comes from the African continent. Ethiopia is the origin of this dish. To get the book Top Global Recipes visit http://www.topglobalrecipes.com

Abish (Ethiopia)

Serving Size : 4

4 fluid ounces vegetable oil
1 large onion -- diced
1 tablespoon grated root ginger
1 tablespoon finely chopped garlic
2 tomatoes -- diced
1 pound lean, minced beef
salt -- to taste
3 eggs -- beaten
1 tablespoon turmeric
1 tablespoon butter with 1 tbs. chopped parsley
extra parsley for garnishing
8 ounces goat's cheese, grated -- optional

Heat oil in pan and saute onion till golden. Stir in ginger, garlic,
tomatoes, mince and salt. Cook on low 15 - 20 min., stirring regularly to prevent burning. Combine eggs with mixture in pan and cook 10 min. Remove from heat. Add turmeric and seasoned butter and top with parsley and cheese. Serve with rice or fresh bread; mix with steamed corn and eat by itself; or use it to stuff other vegetables.