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It takes 6-8 hours to make it right. It’s very delicious. It is one of many flavorful Ethiopian dishes. I’m a proud Ethiopian and it is one of my favorite dishes.
When I make it it only takes about three hours because it’s chicken. Beef might take a little longer though. I’ve been told mine taste even better than original. I add more seasonings to mine and I cut back on the salt. I also add habanero peppers to my. And as a side dish I cook collard greens and cabbage with carrots mixed. I add goat cheese on the top at the end and I boil my eggs separate. I’ve been told I should on Restaurant.
I agree! This is not a dish you can whip up on an hour if you want the full flavor. The slow cooking of the onions over low heat to bring them to that perfect dark brown caramelization is the key. Also, a long, slow simmer over low heat so everything can meld together and the eggs can absorb the wat. There really IS a right way and a not so right way to make Doro Wat. Take your time and you will taste the difference!
@@dentindahousee9635 It takes at least three hours or more just to caramelize the onions. Have you ever eaten Doro Wat prepared 'authentically'? And, exactly what is the 'original'? Every family makes it a little bit differently, but NO family ever cooks this dish quickly. Hopefully, one day, you will learn the importance of slow cooking this dish.
I eat onion and garlic every day.....Without fail... BUT that amount of onion is more than I eat in a month... That looks like a really nice meal to share with good friends..
Ooo lots of oil have little it looks simple and delicious thanks I always struggled with Ethiopian video no English explaining so this makes easy for alot ppl I bet
I know that this is amazing, and I've never tried it. But just like Indian curries, you really can only eat this every so often. That grease that floats up at the top is delicious, but it's still grease. Those types of curries are so good, you want to make them all the time, but but you just really have to restrain. I don't think I will ever make doro wat, mostly because even though I know that it's probably good, but it's just not a cute dish, there's grease every where. I plan to try some more healthier options of Ethiopian cuisine.
You can order it online. I am in the US and order mine from Walmart. The brand I use is Frontier. Look for Authentic Ethiopian Berbere. I pay about $16.00 (£13.24) for 1 pound (0.45 kg). It keeps well in the freezer (I keep it in the original bag, squeeze all the air out, then put that bag in a second plastic freezer bag). The heat intensity is similar to cayenne pepper so, depending on your tolerance of 'heat' or spicy food, start with half the amount in this recipe and add more to taste. You can always add, but you can't take it back out once it is in there!
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We do not endorse any products on our channel and are 100% self-funded. A coffee goes a long way in helping us stay product placement free. Many Thanks for all your ongoing support.
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It takes 6-8 hours to make it right. It’s very delicious. It is one of many flavorful Ethiopian dishes. I’m a proud Ethiopian and it is one of my favorite dishes.
Correct Mimi, when my mother in law makes it takes even longer. Big love to you.
When I make it it only takes about three hours because it’s chicken. Beef might take a little longer though. I’ve been told mine taste even better than original. I add more seasonings to mine and I cut back on the salt. I also add habanero peppers to my. And as a side dish I cook collard greens and cabbage with carrots mixed. I add goat cheese on the top at the end and I boil my eggs separate. I’ve been told I should on Restaurant.
@@howtocookgreat they actually put way too much clarified butter a.k.a. ghee in this dish. Just one dollop what I did it.
I agree! This is not a dish you can whip up on an hour if you want the full flavor. The slow cooking of the onions over low heat to bring them to that perfect dark brown caramelization is the key. Also, a long, slow simmer over low heat so everything can meld together and the eggs can absorb the wat. There really IS a right way and a not so right way to make Doro Wat. Take your time and you will taste the difference!
@@dentindahousee9635 It takes at least three hours or more just to caramelize the onions. Have you ever eaten Doro Wat prepared 'authentically'? And, exactly what is the 'original'? Every family makes it a little bit differently, but NO family ever cooks this dish quickly. Hopefully, one day, you will learn the importance of slow cooking this dish.
Just watching the berbere spice cook makes my whole body sweat! It is by far the best spice blend in the entire world!
Couldn't agree more!
I had to send my sister to Silver Springs Maryland u to o get my quart of Berbere. She drove several hundred miles for me 🤣
Your personal cultural experience is fantastic to embrace with every dish you make!
Thank you so much
I eat onion and garlic every day.....Without fail...
BUT that amount of onion is more than I eat in a month...
That looks like a really nice meal to share with good friends..
Im not kissing you then.
When that onion cooks down, it doesn't really taste like strong onion. The onion makes the thickness of the gravy. Consider it as a flour substitute.
Wow Ethiopia Food love you 👏👏👏🥰🥰🥰🥰❤️❤️❤️🇪🇹🇪🇹🇪🇹❤️❤️❤️❤️❤️
One Love ETHIOPIA
Mate this is a great dish, I'm going to try it on the weekend. Cheers from Australia
Have fun!
Me too from Sydney Australia I'm sooooooo interested in cooking this I'm so going to get the ingredients.
Well done, the butter (kibe) makes a huge difference too. Happy Easter !😘
Thanks Martha, happy Easter to you too.
I loved it
We really enjoy your channel and sharing your family. Stay safe!
Thank you so much!
Ooo lots of oil have little it looks simple and delicious thanks I always struggled with Ethiopian video no English explaining so this makes easy for alot ppl I bet
My pleasure 😊
Good job 👏🏾👏🏾👏🏾
Thank you 🙌
Interesting
Wow. That’s a lot of onions and garlic. The oil is a lot too. How many people will this serve ?
I know that this is amazing, and I've never tried it. But just like Indian curries, you really can only eat this every so often. That grease that floats up at the top is delicious, but it's still grease. Those types of curries are so good, you want to make them all the time, but but you just really have to restrain. I don't think I will ever make doro wat, mostly because even though I know that it's probably good, but it's just not a cute dish, there's grease every where. I plan to try some more healthier options of Ethiopian cuisine.
Great video. Thanks!
You're welcome!
Good job broii like It tankyou
Thank you too
curious, with molokia?
Arigato gozaimasu.
I would very much like to scoop out all that oil before popping the chicken into the pan. Do you think that would b a good idea?
You can but the oil and the onions is very much part of the dish.
@@howtocookgreat Thanks. Gonna give it try. Hope I don't have any diarrhoea thereafter😁.
♍🐓🐔🐤💜🎥🤑 HEY VB FAMILY 🍜WITH THE YUMMY-GOODNESS🍅🙏✌💜💯
Hi ! It seems so good😋, why not ginger?
You can if ya like
Are you still based in Bahrain?
Where can you get the berbere in the UK?
You can order it online. I am in the US and order mine from Walmart. The brand I use is Frontier. Look for Authentic Ethiopian Berbere. I pay about $16.00 (£13.24) for 1 pound (0.45 kg). It keeps well in the freezer (I keep it in the original bag, squeeze all the air out, then put that bag in a second plastic freezer bag). The heat intensity is similar to cayenne pepper so, depending on your tolerance of 'heat' or spicy food, start with half the amount in this recipe and add more to taste. You can always add, but you can't take it back out once it is in there!
Good👏👏👏👏🤗🥰🥰🥰🥰
Thank you 🤗
I don't have the ghee what shall I reuse please
If you do not have Ethiopian spiced butter then use nothing.
wow
😘🤣🤣🤩😍🤩😍🤭😪🤤😛😛😛💀
How much berbere?
It really depends on the quality of the berbere but more than you think. I sometimes add as much as six tablespoons
@@howtocookgreat thanks for the tip.
Are you married to an Ethiopian? Just curious, enjoy your content.
I am
i make this but i use ketchup and chicken nuggets
Are benatachu be englizegna eyesafachu asayun assignment teseton new