Entree: Ethiopia – Somali Ethiopian – Laxoox with Goat Stew (Spongy fermented flatbreads served with a richly spiced goat stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 5 min

Additional 12 hrs

Total 14 hrs 10 min

Ingredients

- For the laxoox batter:
- 2 cups (250 g) all-purpose flour
- 1/2 cup (60 g) teff flour or whole wheat flour (optional)
- 1 tsp (3 g) active dry yeast
- 1 tbsp (12 g) sugar
- 1 1/2 tsp (8 g) kosher salt
- 2 1/2 cups (600 ml) warm water (110°F/43°C) plus more to thin if needed
- 2 tbsp (30 ml) vegetable oil for cooking
- 1/2 tsp (2 g) baking powder (added just before cooking)
- For the goat stew:
- 2 lb (900 g) goat meat, bone-in or boneless, cut into 1–1.5 in (2.5–4 cm) pieces
- 3 tbsp (45 ml) vegetable oil
- 2 medium onions, finely chopped, about 12 oz (340 g)
- 4 cloves garlic, minced, about 12 g
- 1 tbsp (6 g) fresh ginger, minced
- 2 tbsp (30 g) berbere spice blend
- 2 tbsp (33 g) tomato paste
- 14 oz (400 g) canned diced tomatoes
- 2 cups (480 ml) water or beef/goat stock
- 2 tbsp (30 ml) niter kibbeh or unsalted butter (if using butter, clarify slightly)
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Prepare the laxoox batter: in a large bowl whisk together flours, yeast, and sugar. Add 2 1/2 cups (600 ml) warm water and 1 1/2 tsp (8 g) salt, whisk until smooth. Cover and let ferment at room temperature 8–12 hours or overnight until bubbly and slightly sour.
2. While batter ferments, brown the goat: heat 3 tbsp (45 ml) oil in a heavy pot over medium-high heat. Season goat pieces lightly with salt and brown in batches until nicely seared on all sides, about 5–7 minutes per batch. Remove and set aside.
3. In the same pot reduce heat to medium, add chopped onion and cook until soft and beginning to brown, about 8–10 minutes. Add garlic and ginger and cook 1 minute until fragrant. Stir in berbere and tomato paste and cook 2–3 minutes to toast the spices.
4. Return browned goat to the pot, add diced tomatoes and 2 cups (480 ml) water or stock, bring to a simmer. Skim any foam, cover partially, and simmer gently until goat is tender, about 1.5–2 hours (longer for older animals). Stir occasionally and add water if liquid reduces too much.
5. With about 20 minutes remaining in the stew, finish laxoox batter: stir 1/2 tsp (2 g) baking powder into about 1 1/2 cups (375 ml) of the fermented batter (batter should be loose and pourable; add a few tablespoons water if too thick).
6. Heat a nonstick skillet or seasoned griddle over medium heat and brush lightly with vegetable oil. Pour a ladleful (about 1/4 cup/60 ml) of batter into the pan and swirl to form a thin pancake roughly 6–8 inches (15–20 cm) wide. Cook until holes form on the surface and edges lift, about 1–2 minutes; do not flip. Transfer cooked laxoox to a clean cloth and cover to keep warm. Repeat with remaining batter.
7. Finish the stew: stir in niter kibbeh or spiced butter and adjust salt and pepper to taste. If stew is too thin, simmer uncovered to thicken slightly.
8. To serve, place stacks of laxoox on the table and spoon generous portions of goat stew over or alongside each piece; tear laxoox and use it to scoop the stew. Garnish with chopped cilantro or parsley if desired.