“I always remember the fascination of the Passover, who changed changes and new beginnings,” says Beejhy Barhany, the writer of Gursha: The endless recipes for modern kitchens from Ethiopia, Israel, Harlem, and beyond. For Barhany, Passover was a time together with a family of a hand served with the hand, destroying the dishes made by the new beginning. The food should include a newly killed lamb or goat, as well as to Tikil Gomen Alicha, or what is intended to baranya as “music-in-your chin cabbage.”
“The cabbage is in the kitchen of Ethiopia in the years,” Barhany said. “This is a flexible vegetable wrapped in nutritions and the more you can change you can eat it raw, choose it, keep it, or brain it.” Music cabbage-in-your mouth is being been being used along potatoes and carrots and seasoned with korima (a nutty seed related to cardamom), black pepper, and, most importantly, turmally.
Ethiopians usually celebrate New Year in September, during a holiday called Meskel.
“(During that) Holiday has a flowering blossom yellow,” Barhany explained. “The bright yellow of Ethiopia is associated with new beginnings too, so for the Passover we also try to (participate) yellow by using turmeric.”
Cabbage cabbage recipe in the cabbage is easy and easy, but also the change. Cabbage sizes with garlic and ginger tastes as ryrutéed onions add gentle sweetness. To avoid suffering with spices, especially Korean seeds, Barhany saves aromates for the end of the cooking process, using the rest of the heat to keep them warm or changing the tastes of them to warm or changing the tastes of them. “I also recommend not to cook carrots too long to have a small crunch,” he advises. “When added to Korima, (the dish) can be fragrant and beautiful; simple music.”
You Tikil Gomen Alicha / Caulo Recipe
Music-in-your mouth cabbage with potatoes and carrots
Serves 6 to 8
Ingredients:
3 carrots, peeled, transformed teen, and sliced in mid-half month ½ inch thick
2 white potatoes, peeled and cut into bite-hungry pieces
2 yellow onions, sliced in thin half-eat
½ cups of vegetable oil
1 teaspoon ground turmeric
¾ teaspoon salt to sea sea, furthermore to taste
¾ teaspoon black pepper, furthermore to taste
1 Head Green Cabbage (1½-2 pounds), cored and cut into 1-inch extent striped
1 tablespoon ginger / garlic paste, or 2 teaspoon chopped garlic and 1 teaspoon chopped fresh ginger
1 Jalapeño, Total and Cut High Up to Four High Strips (Sow If You Want Not Too Heat)
½ teaspoon ground ground korima (Finepe inside)
Instructions:
Step 1: In a large bowl, cover carrots and potatoes with cold water and pour at room temperature while you are preparing other substances.
Step 2: In a large deep pots without oil, sauté the onions in medium heat until the start of softening, 2 to 3 minutes. Add the oil. Include carrots and potatoes and add them to pots. Cover and cook, stimulate regularly, to soften vegetables, about 5 minutes.
Step 3: Stir in turmeric, salt, and pepper. Cover and cook, arouse sometimes, until carrots and potatoes are gentle, about 5 minutes. Mixed with cabbage, cover, and cooking, wake up sometimes, until cabbage shrinks and disappears, about 15 minutes.
Step 4: Stir in a mixture of garlic / ginger, jalapeño, and korima. Cover and cook, arouse sometimes, until vegetables are soft and fragrant, 5 to 10 minutes. Taste and add salt and pepper, if necessary.
Recipe Recipe in the Ground
Makes ¼ cups
Ingredients:
About ⅓ Cup Korima seed
Instructions:
Step 1: Hot a medium left pan without medium heat. Add Seeds to Korima and roasting to fragrant and aromatic, 2 to 3 minutes. Switch to a plate or bowl and cool completely.
Step 2: Transfer to a mortar and pest or spice grinder and heal a powder. Move into a vessel in the air.
Step 3: Store at room temperature up to 3 months.
from Gursha: Final Recipes for modern kitchens, from Ethiopia, Israel, Harlem, and forward © 2025 by Tevletz Barhany-John. Quoted by Alfred A. Knopf, a division of Penguin Random Hous House LLC. All rights reserved. No part of these quotes can be reproduced or printed without writing permission from the publisher.