I finally made it back to Dukem, an excellent Ethiopian restaurant in northern Washington, DC with my friend L today. For anyone who has not been able to try Ethiopian yet, I highly reccomend it. We had a fairly common sampling of wot and tibs, although the star of the night was certainly our choice of kitfo. In the past, I have had kitfo and gored gored without enough spices mixed in, and let me tell you, the difference when done properly is amazing. For those that don’t know, kitfo is minced red meat (beef or lamb typically) mixed with clarified butter and a lot of spices. As for the particular blend, I have a hard time parsing them all out, although there is certainly a significant amount of cardamom and dried chili of some variety.
After dropping L off, cleaning up a bunch and getting my daily dose of food network, I was hungry again! Big surprise. I will be making cert food for my co-workers tomorrow, and it will be the first time in a while that I have used egg roll wrappers. The goal is to make lightly roasted lamb, stuffed with goat cheese and wrapped in herbs and a crispy shell. Being rather limited in my frying apparati while living in this town house, I was not about to do this on the fly. Luckily enough, there was leftovers from Dukem. Try one went decently well, although I used significantly less meat than one of my lamb rounds will be. My second roll went even better still, although I have realized that when pan frying I certainly need to keep my oil temperature a little bit lower than deep frying, they are so easy to burn!
Unfortunately I was too hungry and forgot to take any pictures, however tomorrow I will make sure that is not the case.