I once had a housemate who regularly used this in her cooking. Gave off the most pleasant aroma around the house. I always looked forward to her cooking. Smelt like heaven on earth.
This is great, mate! I'm from Ethiopia and as the saying goes, each family make their own version of Kibbeh (I prefer to spell it Qibeh, because of how the Q is pronounced in Amharic but also to differentiate it from the Lebanese Kibbeh (Kofte) which is a whole different dish. And I thought it was SO cute when you said Koremina, it's Korerima. (and the closest thing to it is Indian Black Cardamom pods, then extract the seeds therein). That being said, you nailed the absolute indispensable ingredients Besobila (aka Holy Basil, Ethiopian Basil and the closest thing to it is Thai basil), Koseret (I don't know if this can be substituted so you can only find these in Ethiopian stores) and Korerima. Those are the "sine qua non" in making Qibeh. Now, as I said, every family carry their own tradition on how they make their Qibeh (that's why some regions are known best for their sauces because if the Qibeh is done right, then half of the sauce is done right. Where I come from (Gojam region), we add fresh garlic, fresh onion, fresh ginger, white peppercorns, fenugreek, a touch of turmeric (they say it's for color), a touch of cumin seeds. Try to add those and see what happens. Cheerio.
You've laid down a challenge, my friend! I live near Silver Spring, MD. One of the largest Ethiopian communities in the US. There are Ethiopians markets on every corner. 😁
I didn’t know it was this easy lol I am off to making mine. I have one ingredient on hand and will have no problem finding the rest of ingredient here in DC. 😊 Thank you!
This is one of those things where there are as many recipes as there are cooks! The one I make includes onion, cinnamon, garlic, tumeric, cloves, bay leaf, ginger, korerima, besobela, and peppercorns. By the way, the Brundo Spice Company sells the three ingredients used in this recipe.
ABSOLUTELY right, Michael. As I said, Qibeh is THE one thing every Ethiopian dish uses (like Indians use Ghee), except during fasting seasons and so, it's home-made and each family or region have their own way of making it. And how your Qibeh is made and tastes determines how good your "Wot" (sauce) is going to be. As a child, I remember there were some houses of my parents' friends we'd visit and I wouldn't touch any of their food because it was waayyyyyy too strong and funky, and didn't taste good at all (it's ALL about how the Qibeh is made), while there were other houses where I'd DEMAND I have food (as a kid, you can get away with asking food despite embarrassing my parents as if I'm not being fed at home..haha), it's just that their house made Qibeh in SUCH A WAY that every dish was effin DELISH!!! Try to add a tad of fenugreek next time, and one twig or two - depending on the batch you're making - of fresh thyme? I don't use cinnamon and cloves because that is added to make all types of 'Qey wot' (sauces with Berbere) during the cooking of the wot. I also don't use a lot of turmeric (that's only 'for the color' as I was told back home) because that is added when you make the yellow sauces while making the sauce (same for the nutmeg). You don't want a lot of turmeric and nutmeg in your Qibeh because that's for yellow sauces, just as much you don't want to use cinnamon and cloves in your Qibeh, because that's when you make red sauces with Berbere. All this to say -- you were ABSOLUTELY right: there are as many recipes as there are cooks in this domain because even in the country where this originated, every family, every region, do it their way. That is why it's never been made industrially and put on shelves for sale (like Ghee is) because NOBODY will buy it! They all make it their own and unique way. And in the 'world of Qibeh', there are 2 types: Legah Qibeh and regular Qibeh. The Legah is more refined and subtle (spiced but not as strong as the regular one and it's much harder to make because it goes down to knowing the exact amounts of ingredients you use, which nobody does when making Qibeh back home) and that one is used for breakfast dishes like QinChe or CheChebsa or Genfo - or to just whip it up with a tad of berbere and salt to be eaten with injera as it is (kids' fav) while the regular one is used to make stews. Because nobody (esp. kids) want their breakfast to taste like lunch or dinner so it's all about measurement of how you make Legah Qibeh (which makes it difficult because back home or in ancient times, nobody used a measurement of how much they put what, it's just transmitted from mothers to daughters by eyeballing. I personally know how to make regular Qibeh, but I'm already on my 7th attempt to make the Legah.And still not where I want it to be, I want it to taste like my grandma and my mom make it. My mom gave me the recipe but, not sure if it's because of the ingredients here (they are different) or the fact that she can't exactly tell me how much of what and we can't talk exact amounts over the phone because she eyeballs it and makes it perfect each time so, we tried with "a handful? half a handful?" but everybody's hands have different sizes.
@@howtocookgreat I tried that first! If you have any first hand recommendations, I would really appreciate it 😊 I am from Oxfordshire, so I would just straight head to the shop you recommend 😃
Lippia abyssinica, or koseret, is a species of flowering plant in the verbena family, Verbenaceae. It is endemic to Ethiopia but cultivated throughout tropical African countries. The specific epithet abyssinica derives from Latin and means 'of or from Ethiopia'.
I generally enjoy most of your recipes... but this video's recipe isn't one of them. I find nothing appealing or appetizing about anything that smells or tastes of Vicks Vaporub.
I once had a housemate who regularly used this in her cooking. Gave off the most pleasant aroma around the house. I always looked forward to her cooking. Smelt like heaven on earth.
This is great, mate! I'm from Ethiopia and as the saying goes, each family make their own version of Kibbeh (I prefer to spell it Qibeh, because of how the Q is pronounced in Amharic but also to differentiate it from the Lebanese Kibbeh (Kofte) which is a whole different dish. And I thought it was SO cute when you said Koremina, it's Korerima. (and the closest thing to it is Indian Black Cardamom pods, then extract the seeds therein). That being said, you nailed the absolute indispensable ingredients Besobila (aka Holy Basil, Ethiopian Basil and the closest thing to it is Thai basil), Koseret (I don't know if this can be substituted so you can only find these in Ethiopian stores) and Korerima. Those are the "sine qua non" in making Qibeh. Now, as I said, every family carry their own tradition on how they make their Qibeh (that's why some regions are known best for their sauces because if the Qibeh is done right, then half of the sauce is done right. Where I come from (Gojam region), we add fresh garlic, fresh onion, fresh ginger, white peppercorns, fenugreek, a touch of turmeric (they say it's for color), a touch of cumin seeds. Try to add those and see what happens. Cheerio.
Indeed the Q would make it easier not to be confused. Gojam now that is my types of Ethiopian music. Big love to you.
I’m from Washington DC and finding these ingredients is very easy because theres a habesha market on every corner LOL
😂
Korerima is the right pronounciation . Keep up the good work !
Thanks! 😃
You've laid down a challenge, my friend! I live near Silver Spring, MD. One of the largest Ethiopian communities in the US. There are Ethiopians markets on every corner. 😁
O Scott you are sorted then mate.
Lucky man!
@sdega315. Please can you help with the phone number?
Am so thankful that I live in Washington, DC ! The Largest Ethiopian population outside of Ethiopia !
I didn’t know it was this easy lol
I am off to making mine. I have one ingredient on hand and will have no problem finding the rest of ingredient here in DC. 😊
Thank you!
I made a vegan version of this and it was wonderful. Thank you for this recipe. ❤️💯
Hands down for trying this! I don't even do it...i just have to now! It's KORERIMA
This is one of those things where there are as many recipes as there are cooks! The one I make includes onion, cinnamon, garlic, tumeric, cloves, bay leaf, ginger, korerima, besobela, and peppercorns. By the way, the Brundo Spice Company sells the three ingredients used in this recipe.
ABSOLUTELY right, Michael. As I said, Qibeh is THE one thing every Ethiopian dish uses (like Indians use Ghee), except during fasting seasons and so, it's home-made and each family or region have their own way of making it. And how your Qibeh is made and tastes determines how good your "Wot" (sauce) is going to be. As a child, I remember there were some houses of my parents' friends we'd visit and I wouldn't touch any of their food because it was waayyyyyy too strong and funky, and didn't taste good at all (it's ALL about how the Qibeh is made), while there were other houses where I'd DEMAND I have food (as a kid, you can get away with asking food despite embarrassing my parents as if I'm not being fed at home..haha), it's just that their house made Qibeh in SUCH A WAY that every dish was effin DELISH!!! Try to add a tad of fenugreek next time, and one twig or two - depending on the batch you're making - of fresh thyme? I don't use cinnamon and cloves because that is added to make all types of 'Qey wot' (sauces with Berbere) during the cooking of the wot. I also don't use a lot of turmeric (that's only 'for the color' as I was told back home) because that is added when you make the yellow sauces while making the sauce (same for the nutmeg). You don't want a lot of turmeric and nutmeg in your Qibeh because that's for yellow sauces, just as much you don't want to use cinnamon and cloves in your Qibeh, because that's when you make red sauces with Berbere. All this to say -- you were ABSOLUTELY right: there are as many recipes as there are cooks in this domain because even in the country where this originated, every family, every region, do it their way. That is why it's never been made industrially and put on shelves for sale (like Ghee is) because NOBODY will buy it! They all make it their own and unique way. And in the 'world of Qibeh', there are 2 types: Legah Qibeh and regular Qibeh. The Legah is more refined and subtle (spiced but not as strong as the regular one and it's much harder to make because it goes down to knowing the exact amounts of ingredients you use, which nobody does when making Qibeh back home) and that one is used for breakfast dishes like QinChe or CheChebsa or Genfo - or to just whip it up with a tad of berbere and salt to be eaten with injera as it is (kids' fav) while the regular one is used to make stews. Because nobody (esp. kids) want their breakfast to taste like lunch or dinner so it's all about measurement of how you make Legah Qibeh (which makes it difficult because back home or in ancient times, nobody used a measurement of how much they put what, it's just transmitted from mothers to daughters by eyeballing. I personally know how to make regular Qibeh, but I'm already on my 7th attempt to make the Legah.And still not where I want it to be, I want it to taste like my grandma and my mom make it. My mom gave me the recipe but, not sure if it's because of the ingredients here (they are different) or the fact that she can't exactly tell me how much of what and we can't talk exact amounts over the phone because she eyeballs it and makes it perfect each time so, we tried with "a handful? half a handful?" but everybody's hands have different sizes.
I am going to do that today ! Thank you sir ❤
I am Ethiopian and my first attempt at it using Kerry butter. I have all the spices wish me luck.
Very interesting and delicious looking.
Cheers Ray
THIS IS AWESOME! THANK YOU FOR SHARING..
You are so welcome!
All ingredients available on Amazon if anyone is interested.
Besobila, Koseret,Korerima
Great🎉
Thank you 😃
Beautiful video 😍😍
Thanks 🤗 HB
Kindly share description in english language
The real name is KORERIMA . THANK YOU FOR SHARING.
All the ingredients are available any Ethiopian (Habesha) store 😊
Hi..what can you liken the smell and taste to?
A hard one to answer really all nothing really like it.
Nothing taste like it. Yemenis and a few other countries make a spiced butter but it's different.
U are amazing ❤
Thanks Sara
Hi, can you please write down the ingredients? Thank you…
Beso bela
Koseret
Korerima
Butter
Thank you so much!
@@howtocookgreat thank you very much!
Hi, I am going crazy in the UK trying to get these ingredients. I want to make Doro Alicha! Please help 😃😃😃 thanks!!!!!
You can get this no problem in London for sure, not sure what area you are in. Have a little google up I am sure you can find it.
@@howtocookgreat I tried that first! If you have any first hand recommendations, I would really appreciate it 😊 I am from Oxfordshire, so I would just straight head to the shop you recommend 😃
Please help. I need the ethiopian butter, where online can I get it? Please help. Thanks
@@debakshihi, try Finsbury’s park there are slots of Ethiopia stores who sell these ingredients. It is a little hun of Ethiopian community
Good job 👏
Thanks 😅
Please can tell name of coserat in English
Lippia abyssinica, or koseret, is a species of flowering plant in the verbena family, Verbenaceae. It is endemic to Ethiopia but cultivated throughout tropical African countries. The specific epithet abyssinica derives from Latin and means 'of or from Ethiopia'.
Where did you get the Ethiopian butter in London?
I am not in the UK but North London has a few Ethiopian shops you can buy it from.
My sister in law adds curry, garlic and ginger to the spices.
Love that!
Good
Waaaaaaa😕….wish I could taste it
If you can't source the ingredients, the finished product is available online. Not sure of the quality, but you can get it.
well, you seem to have a good grasp on cooking, try making a version with what most of us can get a hold of 🙂
You could take a look at the over 3,000 recipes on the channel
its not koremina but korerima
Correct
Nitir kibe
I generally enjoy most of your recipes... but this video's recipe isn't one of them. I find nothing appealing or appetizing about anything that smells or tastes of Vicks Vaporub.
Hahahhaha have you never had a Vics Vapour rub sandwich David.
Poor Ethiopia 😉