 Hey guys, welcome back to my youtube channel. This is Daniel Rosal here. I just got back from my One of the many Ethiopian stores in Jerusalem. I realized we're really so lucky to have such an abundance of Ethiopian restaurants and Ethiopian Specialist African stores here in not only Israel, but specifically in Jerusalem. I know a lot of Ethiopian Food fans. I probably would have never found it if not for these restaurants have a very hard time getting ingredients even as Simple as berbere. So thankfully we don't have that struggle here in Jerusalem. One thing I've never cooked yet is shiro So this is the ready-made shiro powder Which you'll find all over the shelf in Ethiopian grocery stores at least if the ones here are anything to go by It's often stored just like this on the shelf in these really simple bags Next to other bags of berbere and mitmita. So it can be a little bit confusing So I always ask the store owners to show me where the shiro is and they're always so so helpful And gracious when they find someone Enthusiastic in their cuisine. So this is the shiro powder shiro if you haven't had it before It's chickpea stew and it's often one of the watts that they store that they serve up on the injera in that Vegetarian watt so I've never cooked it before I did find ingredients for shiro In regular stoves what I'm going to try to do today is figure out how to cook this on in the instant pot Now the ingredients that the ratio I found is I can probably stop holding this up I think the ratio I found online is 1 to 3 cups of water. So I'm going to be dicing an onion Very simple recipe a bit of onion Sauteed for a few minutes Then putting in the shiro powder and then adding 3 cups of water on top Stirring regularly so that it doesn't stick and let's see if this works Okay, so how I made this freshly take a medium white onion And as I wrote here if you are into Ethiopian cooking you should get lots of onions because pretty much every dish Every watt that I've cooked has started off with this kind of classic finely diced onion and then slowly caramelized kind of a situation. So my local Ethiopian restaurant I know also brings in onions and huge Boxes so two tablespoons of olive oil And just you know as usually you want to just kind of get the transfusion So you get a bit of color in them then you come in with your shiro powder So that's one level cup of shiro powder I just took it out of the bag and you want to start stirring this right away because it's 75% flour So it's gonna stick very quickly unless you don't so after one minute just to kind of Toast the powder a little bit then you want to come into your water Three to four cups is what I found I used three and I came out fine But you know four would be a little less thick if you prefer it like that I use the soup setting on my Instant Pot and I set it for 25 minutes, but actually only ended up cooking for 10 and it was done So again, you want to keep stirring the entire time you're cooking this because it is basically flour and a bit of water I make sure to get around the edges so you don't get any burning there That's kind of kind of spoil the whole flavor. I added about one teaspoon of salt to get some powders might have salt in them So the best way to know when it's done is just to taste it now and again Using six spoon into it and after ten minutes the raw flavor of the chickpea flour was gone It tasted delicious the salt it was fine and it was ready and then just serve it on some bread You can either use in Jetta or you can use a flat bread like taboon and it works And it's really really delicious and it's a great filling healthy lunch