Pasta Be'timatim Sego: calories and recipe

Ingredients

• 350 g pasta from unenriched refined white wheat flour
• 1500 g water (for boiling pasta) (1.5 l)
• 182 g oil (1 large cup)
• 147 g onion, peeled, finely chopped (1 large cup)
• 20 g berbere (2 tbsp)
• 204 g tomato, unpeeled, finely chopped (2 medium cup)
• 14 g garlic, peeled, mashed (1 tbsp)
• 8 g salt (1.5 small spoon)
• 19 g green pepper, chopped (1 small cup)
• 600 g water (for preparing sauce) (0.6 l)
• 35 g tomato paste (1 tbsp)

How to make it

1. 1Boil 1500 ml of water in a saucepan for 4 minutes, add pasta and cook for 10 minutes; drain and keep aside.
2. 2Cook onion for about 2 minutes until soft and brown; pour in oil and cook for 3 minutes.
3. 3Add the berbere powder and cook for 1 minute, adding a drop of water.
4. 4Incorporate the chopped tomato and cook for 4 minutes.
5. 5Stir in the tomato paste and cook for 23 minutes, stirring continuously and adding a drop of water to prevent sticking.
6. 6Add garlic and cook for 2 minutes; season with black pepper and cook for 4 minutes.
7. 7Add salt and cook for 1 minute.
8. 8Finally, add cooked sauce on top of the pasta and serve hot.

Recipe and nutrition: EPHI & FAO, Ethiopian Food Recipes 2025