Yesterday I had a mad craving for Ethiopian food (mmm, lentil stew and injera!) but I didn't have anyone to go with and I had to work late besides - so I decided to experiment and make it at home without a recipe (my computer's broken). It actually came out okay - and I just used what I had sitting around. Not nearly as good as real Ethiopian though! Here's what I did...
2 tbsp coconut oil
1/3 red onion, chopped
Saute the red onion in oil. While I did this, I cooked maybe 1.5 cups of red lentils.
"Berbere spice" was a combination of...
I added the berbere to the sauteeing onions and oil and let it saute for quite a while.
When my lentils were done, I added them to the oil/onion/berbere and cooked until flavour was evenly distributed. At this point I added garlic and more fenugreek. I ate it with some very unsuitable but still tasty bread.
I don't have a kneading / pizza dough setting on my freecycled bread machine. So, if I want to make pizza dough with it, should I turn it off after the second or third rise? How long should it take? I'm guessing that I need it to go through two "risings" (e.g. in my booklet, it states that it kneads for 10 minutes and rises for 5, then kneads for 15 and rises for 20, then "shapes" the loaf for a couple of seconds and rises for 55 minutes).
Any input would be appreciated. I'm just looking to make a pizza asap. I've got a craving and I'm hungry.