Grilled Steak/Bison & Ras-Ka ©

Eggs, Hashbrowns, & Ras-Ka ©

Grilled Salmon & Ras-Ka ©

Mushrooms & Ras-Ka ©

Ras-Ka Rice ©

Grilled Eggplant & Ras-Ka ©

Ras-Ka Veggie Sub-Sandwich ©

Creamy Delicious Ethiopian Chicken Made with Raska Sauce ©

Veggie Dip & Ras-Ka ©

Shrimp Cocktail ©

Lentile Stew ©

Rice and Beans Ras-Ka Salad ©

Send your favorite recipes using Bereka Products to hanna@berekaproducts.com

Grilled Steak & Ras-Ka ©

1 lb. steak, grilled or broiled as desired
1/4 cup grilled onion, mushroom, or potato to serve
2 tbsp. butter
2 tbsp. Ras-Ka sauce
1/2 tsp. salt
1/2 tsp. pepper
Slices of lemon or lime to garnish it with as well as    leaves of spinach or lettuce and slices of red/yellow peppers

1. Grill or broil steak & 1/4 cup chopped onion or mushrooms as desired. Place on a bed of lettuce.

2. Sizzle 2 tbsp. butter, 2 tbsp. Ras-ka Sauce, salt, and pepper in a frying pan for about 2 minutes.

3. Drizzle Ras-ka mixture over the steak.

4. Garnish with grilled onion, mushroom, potato slices, lemon or lime, as well as leaves of spinach or lettuce, and slices of red/yellow peppers.

Eggs, Hashbrowns, & Ras-Ka ©

   2 tbsp. olive oil               
   1/2 jar Ras-ka                    
   1/2 tsp. salt
   1/2 tsp. pepper     
   1 lb. prepared hashbrowns
   1/4 & 1/2 cup water
   5 eggs
   2 tbsp. chopped red peppers
   2 tbsp. chopped yellow peppers
   2 tbsp. green onions

1. Sizzle the olive oil and Ras-ka in an iron skillet.

2. Add water as needed, and cook the mixture until hot.

3. Lightly stir in the hashbrowns.  Then, using a spoon, 'dig' 5 small holes in the potato mixture; the holes need to be large enough to hold an egg.

4. Crack an egg into each hole and continue to cook mixture until the eggs are cooked.

5. Sprinkle with salt and pepper, and then garnish with the chopped red peppers, yellow peppers, and green onion.

Grilled Salmon & Ras-Ka ©

   1 lb. salmon, grilled or broiled as desired 
   1/4 cup grilled onion, mushroom or both
   2 cloves garlic, chopped
   2 tbsp. butter
   2 tbsp. Ras-Ka Sauce
   2 tbsp. coconut milk
   1/2 tsp. salt
   1/2 tsp. pepper
   1/2 lemon or lime
   Fresh basil leaves & lemon slices for garnish

1. Sizzle the chopped garlic with 2 tablespoons of butter in a frying pan until it caramelizes.
  
2. Add Ras-Ka sauce, coconut milk, salt, and pepper to the garlic.  Cook for 7-10 minutes until thick and creamy.

3. Squeeze the lemon/lime juice over the salmon. Dress the grilled salmon with the sauce. Place on a dish with raspberry sauce, and garnish with chopped onions and basil.

Serve with rice, couscous, or potatoes.

Mushrooms & Ras-Ka ©

   3 tbsp. olive oil
   1/4 cup Ras-Ka sauce          
   8 oz. sliced mushrooms  
   fresh basil leaves                
   1/2 cup parsley
   2 slices yellow peppers
   2 red peppers    
   1/2 onion, sliced or chopped

1. Heat the olive oil in a cast iron pan.
2. Add sliced mushrooms and chopped onion.  Sauté until brown.
3. Add Ras-Ka; cook until well mixed.
4. Stir in 1/4 cup basil and 1/4 cup parsley.
5. Serve over rice and garnish with remaining basil leaves, parsley, sliced yellow peppers, and sliced red bell peppers.

Ras-Ka Rice ©

   6 cups of water
   1 tbsp. olive oil
   2 tbsp. Ras-Ka Sauce
   3 cups rice, pre-soaked (15 minutes) and drained
   1 cup frozen peas
   6-8 baby carrots

1. In a large pot, boil 6 cups of water mixed with oil and Ras-Ka Sauce.
2. Add rice to the boiling water mixture.
3. Cook rice until it is soft and all the water is absorbed.
4. Stir the peas and baby carrots for about 10 minutes, and then serve.

Grilled Eggplant & Ras-Ka ©

3 medium eggplants, cut into 1/2’ rounds
3 tbsp. Ras-Ka sauce, 1 cup water          
2 tbsp. peanut oil or other nut oil    
2 tbsp. natural peanut butter     
1 tsp. salt, 3 fresh torn basil leaves
1 lemon, cut in half
1 pinch of pepper, 1/2 cup chopped cilantro

1.  Wash, then cut 1 small eggplant into 1/2’ rounds.  Soak in salt water for 1/2 hour, then drain.

2.  Grill or stir-fry eggplant until slices are nicely browned outside.
 
3. Heat a frying pan and add Ras-Ka Sauce, water, oil, peanut butter, salt, and pepper.

4. Stir grilled eggplant slices into Ras-Ka mixture.  Continue cooking until most of the liquid has evaporated.
 
5. Pour into serving dish.  Drizzle with lemon juice from 1/2 lemon; garnish with cilantro & lemon slices.
Serve between bread as a sandwich, or on top of rice.

Ras-Ka Veggie Sub-Sandwich ©

spinach
lettuce
sliced swiss cheese
sliced red/yellow peppers
alfalfa sprouts
tomato slices
avocado slices
french bread

2 tbsp. Ras-Ka sauce
1 tsp. olive oil
1 tbsp. lemon/lime juice
1/4 tsp. of salt

1. Slice bread to 6"
2. Spread Ras-Ka sauce over bread.
3. Layer with veggies, and cheese. Drizzle with olive oil and lemon/lime juice. Sprinkle with salt.

Creamy Delicious Ethiopian Chicken Made with Raska Sauce ©



Ingredients:
1/4 head of a garlic
1/4 an onion
1/2 RAS-KA SAUCE
1.5lb boneless chicken
1/2 cup of coconut milk
2 tbs olive oil

Directions:
smear the onion and garlic with olive oil until it turns brown and add Ras-ka sauce followed by coconut milk, once all of the above is mixed well add the chicken. Then stir it once in while until it is cooked well. If desired add salt and pepper.best served with rice couscous or Enjera add more sauce if desired.

Veggie Dip & Ras-Ka ©

Desired veggies such as: broccoli, carrots, celery, spinach, onion, radishes, bell peppers, cucumber, and green onions.
slices of bread, or crackers (optional)
1 cup Ras-Ka sauce
1/2 cup sour cream
1 tbsp. olive oil
1 tsp. salt

1. Put the Ras-Ka sauce and the olive oil into a bowl and heat in microwave or oven.
  
2. Dollop with 1 heaping tbsp. sour cream, and lightly swirl to marbleize.

ShrimpCocktail ©

Ingredients:
1lb of shrimp add
3 tbspof Ras -ka sauce
2 tbspof olive oil
1tbsp of lemon juce

Directions:
Cook Ras -ka sauce and olive oil in the hot pan until it gets hot then add shrimp and Cook on high heat for 5-10 minutes.Squeeze lemon juce over shrimp and serve.

Lentile Stew ©

Ingredients:
2 cups of lentile(presoked )
1 quart of water
1 cup of Ras-ka sauce
1 tbsp of olive oil

Directions:
Mix lentile,water,Ras-ka sauce and olive oil cook with a coverd pan until it is done.

Rice and Beans Ras-Ka Salad ©

Ingredients:
4 cups of brown rice (cooked).
2 cups of each types of beans (cooked) fava, black, garbanzo, and red kidney.
1 red and 1 green bell pepper
1 cup of fetta cheese.
1 bunch of parcley and chives (chopped)
1/2 cup seedless olive (chopped)
2 Tbls. olive oil
3 Tbls. lemon juice
2 Tbls. Red Onion (chopped)
1 cup of Ras-Ka sauce

Directions:
Mix the rice, beans, peppers, olives, onion, and Ras-Ka sauce in a salad bowl. Mix pacley, olive oil, lemon juice, fetta cheese, and chives on top of the first mix.