Wat (food)
Wat or wet (
Overview
Several properties distinguish wats from stews of other cultures. Perhaps the most obvious is an unusual cooking technique: the preparation of a wat begins with chopped onions slow cooked, without any fat or oil, in a dry skillet or pot until much of their moisture has been driven away. Fat (usually niter kibbeh) is then added, and the onions and other aromatics are sautéed before the addition of other ingredients. This method causes the onions to break down and thicken the stew.
Wat is traditionally eaten with
. There are many types of wats. The popular ones are doro wat and siga wat, (Amharic: ሥጋ śigā) made with beef.Doro wat (wett)
Doro wat (
Misir wat
Misir wat is a lentil stew; its key ingredients include split red lentils, garlic, onions, and spices. It is a popular
Sanbat wat
A Jewish version of doro wat is eaten by the Beta Israel (Ethiopian Jews) called "sanbat wat" (Sabbath wat). Sanbat wat is a traditional Shabbat dish. In order to avoid mixing of meat and dairy, vegetable oil can be used as a pareve substitute in lieu of ghee. Yeqimem zeyet, a form of niter kibbeh made from vegetable oil, can also be used.[4]
See also
- Beyaynetu
- Kai wat
- List of African dishes
- List of Ethiopian dishes and foods
- List of stews
References
- ^ Levine, Donald N. Wax and Gold: Tradition and Innovation in Ethiopian Culture (Chicago: University Press, 1972), p. 132.
- ISBN 9780313376269. Retrieved Aug 30, 2021 – via Google Books.
- ^ "An Ethiopian misir wot recipe with red lentils and vibrant, spicy flavor". The Washington Post. 2021-04-21. Retrieved 2021-08-30.
- ^ "Sanbat Wat (Ethiopian Shabbat Stew)". ReformJudaism.org. Retrieved 2019-10-13.