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Telba (Ethiopian flaxseed beverage)


Serving 4-6
1 c Flaxseed
6 c Water
1 to 2 T Honey

Heat a cast-iron skillet over low heat. Add flaxseed and dry roast, stirring for about 5-10 minutes.  Remove from heat and cool. Place flaxseed in a spice grinder and grind to a powder.  Sieve into a bowl. Add water and stir.  Let set for about 10-20 minutes to allow solids to settle out.  Strain into a pitcher. Add honey and chill.

Notes: Telba Firfit: Mix telba with broken up pieces of injera bread and heat. Serve as a side dish. Telba is a mild laxative

Tej (Honey Wine)


Yield: approximately 1 quart

Tej is the Ethiopian wine made from "honey raw with comb" cooked with hops (Gesho), and it takes a special talent to make it. We simulated Tej for our Ethiopian dinner as follows:

1 pint WHITE WINE, light, neither dry nor sweet.
1 pint WATER

Chill and serve in 1/2-cup decanters or wine glasses.

Be sure it is very cold. Whatever white wine you use should not have strong characteristic taste of its own. A mild white wine of the Soave or Riesling type thinned with water and to which honey is added is as close to Tej as one can get without going through the fermentation process. (You may be able to find honey wine ready to use. Ask at your local liquor store. If not available proceed as above.)

Injera, quick (Ethiopian crepe)

Our own recipe:

Teff Injera Recipe

Serving for 2 people, yields 5 to 6 Injera...
99% Teff, 1% Self Rising Yeast *

1 lb - of Teff Flour
3 cups of luke warm water
1 teaspoon of yeast *
- a large bowl, for mixing
- large pancake pan, for baking

1. Mix by hand, 1lb of Teff with 3 cups of water along with 1 teaspoon of yeast.

2. Set aside overnight (24 hrs) outside. For fermentation to take place.
3. Preheat pan, and leave on low fire/heat during baking.
4. Bake in a circular motion, same as a pancake. Only heated on one side, takes about 2 minutes.

5. Take injera out carefully (hot) and set aside on a plate to cool down before eating.

* If this is your first batch of injera, use the teaspoon of yeast; but if you plan to make injera regularly... then save about 3 soup spoons of the mix for your next injera. This will act as a self rising yeast on your next batch of injera; save it in your fridge it will stay for over a month. This is the same process of saving some of your current dough for your next batch of sour dough cakes or cookies.

Alternate recipe below:



Servings: 6-8 pieces
½ c Flour, Whole Wheat
1 ½ c Flour, All Purpose
1T Baking Powder
½ t Salt
2 ½ c Club Soda
2 ea Lemons juice only

Heat a large cast-iron skillet over a medium-low flame.  Wipe with a paper towel soaked in a little oil. Mix all dry ingredients together well. Stir in club soda and mix to a smooth batter.  Should have the thin consistency of a pancake batter. Pour about 1/2 cup of the batter at a time into the skillet and spread with a spatula to make as large a crepe as possible.  Let bake in the skillet till all bubbles on the top burst and begin to dry out, about 2-3 minutes.

Carefully turn the injera and bake on second side another minute or two.  Try not to brown the injera.

Remove the injera to a warm platter and repeat with the rest of the batter, wiping the skillet clean with the paper towel each time.

After the batter is used up, brush each injera all over with the lemon juice.  Serve immediately, or hold covered in a warm oven.

Note: This recipe approximates the true injera, which is made from a fermented sourdough.  Most recipes don't call for the lemon juice, but I find it necessary to supply the essential sour flavor that injera adds to a meal. You can substitute buckwheat flour for the whole wheat flour if you like.  Or you can just use all white flour.  If you can find teff flour at a health food store, by all means use it.

Yemarina Yewotet Dabo (Ethiopian spiced honey bread)


Servings: 1 large loaf 
1 pkg. Yeast, active dry
¼ c Water lukewarm
1 Egg
½ c Honey
1 T Ground Coriander Seed
½ t Ground Cloves
1 t Salt
1 c Milk lukewarm
6 T Butter melted
4-5 c Flour, all purpose

Form the dough for this bread into any shape you like. A braid looks very nice. You can also brush the top of the dough with an egg beaten with a little milk for a nice shiny brown crust.

Note: When this loaf gets stale it makes great French toast.

INJERA (Bread)


Yield: 5 9-inch pancakes
Add: 1 T OIL
1 1/2-2 cups WATER to obtain an easy pouring consistency.

Bring a 10-inch skillet or a handled griddle pan to medium heat uniformly over the flame. Do not let the pan get too hot. Spread 1/2 t. OIL over the pan with a brush. Fill a measuring cup (with spout) or a large cream pitcher with batter. Pour the mixture on the hot pan or griddle in a thin stream starting from the outside and going in circles to the center from left to right. As soon as it bubbles uniformly all over remove from heat. Pancakes should be 9 inches in diameter.

Place the pan in an oven at 325' for about 1 minute until the top is dry but not brown.

Arrange the five pancakes overlapping each other so as to completely cover a fifteen-inch tray, thus forming the Injera "tablecloth."

This unleavened bread of Ethiopia is really a huge pancake made by the women in special large pans with heavy covers. The Tef batter is saved from an earlier baking and added to the new batter to give it a sourdough quality. It is poured at a thin consistency and baked covered so that the bottom of the pancake does not brown. The top should be full of air holes before the pancake is covered. The heavy cover steams the pancake so that when it is finished it looks like a huge thin rubber sponge. Since Tef is not available here, we had to find a way to simulate Injera in our test kitchen. The combination of buckwheat flour mix and biscuit mix seems to produce the closest substitute. Making it is easy, but getting the Injera texture takes a bit of experimentation, first, because not all pancake mixes are alike and secondly, it is important to cook the pancake at just the right temperature. This takes a bit of practice.



Makes about 1 ½ cups
1 t Ground Ginger
½ t Ground Coriander
½ t Ground Cardamom
½ t Fenugreek Seeds
½ t Grated Nutmeg
¼ t Cinnamon
2 T Salt
¼ t Ground Cloves
¼ t Allspice
1¼ cup Cayenne Pepper
1 t freshly Ground Black Pepper
½ cup Paprika

In a heavy saucepan or cast iron skillet, toast the following over low heat for 4 to 5 minutes: ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice. Shake or stir to keep from burning.

Add the salt, cayenne pepper, paprika and black pepper and continue toasting, stirring constantly, 10 to 15 minutes.

Note: Cool and store in tightly covered glass jars. It will keep well in the refrigerator for about 6 months. Recipes from The Africa News Cookbook: African Cooking for Western Kitchens , by Africa News Service, 1985, p. 131 and p. 3.

Berbere (Spice) 2


Servings: 1
2 t Cumin seeds
4 Whole cloves
¾ t Cardamom seeds
½ t Whole black peppercorns
¼ t Whole allspice
1 t Fenugreek seeds
½ t Coriander seeds
8 To 10 small dried red chiles
½ t Grated fresh ginger root OR (1 tsp dried)
¼ t Turmeric
1 t Salt
2 ½ T Sweet Hungarian paprika
? t Cinnamon
? t Ground cloves

In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly. Remove the pan from the heat and cool for 5 minutes.

Discard the stems from the chiles. In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles. Mix in the remaining ingredients.

Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.

Niter Kebbeh (Seasoning)


Servings: 1
1 lb butter; unsalted
¼ c onions; chopped
2 cloves garlic; minced
2 t Ginger; grated, peeled, fresh
½ t Turmeric
4 Cardamom seeds; crushed
1 Cinnamon stick
2 Cloves; whole
? t Nutmeg
¼ t Ground fenugreek seeds
1 T Basil; fresh OR (1 t dried)

In a small saucepan, gradually melt the butter and bring it to bubbling. When the top is covered with foam, add the other ingredients and reduce the heat to a simmer. Gently simmer, uncovered, on low heat. After about 45 to 60 minutes, when the surface becomes transparent and the milk solids are on the bottom, pour the liquid through cheesecloth into a heat-resistant container. Discard the spices and solids. Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months. Note: A good quality olive or other oil may be substituted for the butter.

Niter Kibbeh (Ethiopian spiced clarified butter)


Servings: about 2 cups
1 lb Butter, unsalted
2 cloves Garlic, crushed
2 Gingerroot, ¼" slices
3 Cardamom Pods
1 Cinnamon stick
3 Cloves
½ t Turmeric
½ t Fenugreek Seeds

Add butter to a small saucepan and melt over low heat.

Add all other ingredients and simmer on lowest possible heat for about 1 hour.

Pour the clear golden liquid off the top leaving all solids in the bottom of the pan.  Strain through cheesecloth if necessary.  Discard solids.

Store in the refrigerator or freezer and use as needed.

Notes: Niter kibbeh is a ubiquitous cooking medium in Ethiopian cuisine.  It adds an incomparable flavor to dishes.  However, if you like you can substitute oil or butter or a combination of oil and butter.  Clarified butter is best.

The spices and amounts are not set in stone, so don't get upset if you don't have all of them

Vegetable Alecha (Vegetable Soup)


Yield: 8 portions

The Copts in Ethiopia have many fast days on which they are not permitted to eat meat. Vegetables Alechas and Wats are substituted on these days. (The Wat differs from the Alecha in that it is made with a spice called Ber-beri or Awaze.)

In a 4-quart saucepan:
Sauté: 1 cup Bermuda Onions in
4 T Oil until soft but not brown.
Add: 4 Carrots, peeled and cut in 1-inch slices
4 Green Peppers, cleaned and cut in quarters
3 cups Water
1 6-oz. can Tomato Sauce
2 t Salt
½ t Ground Ginger

Cook for 10 minutes covered.
Add 4 Potatoes cut in thick slices.
Plunge 2 Tomatoes in boiling water, remove skins, cut in 8 wedges each, and add to stew.

Cover and cook for 10 minutes. Add 8 Cabbage Wedges, 1 inch wide.

Sprinkle with Salt and Pepper. Cook until vegetables are tender. Correct the Seasoning. Place in an attractive bowl and portion out uniformly.

Yemiser W'et (spicy lentil soup)


Servings: 8
1 c Dried brown lentils
1 c Onion; finely chopped
2 Cloves garlic; minced
¼ c Niter Kebbeh
1 t Berbere
1 t Cumin seeds; ground
1 t Paprika; sweet Hungarian
2 c Tomato; finely chopped
½ c Tomato paste
1 c Vegetable stock or water
1 c Green peas; fresh or frozen
Salt to taste
Black pepper; fresh, to taste
3 Batches Injera bread
Plain yogurt or cottage cheese

Rinse and cook the lentils.

Meanwhile sauté the onions and garlic in the niter kebbeh, until the onions are just translucent. Add the berbere, cumin, and paprika and sauté for a few minutes more, stirring occasionally to prevent burning. Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes. Add 1 cup of vegetable stock or water and continue simmering.

When the lentils are cooked, drain them and mix them into the sauté. Add the green peas and cook for another 5 minutes. Add salt and black pepper to taste.

To serve Yemiser W'et, spread layers of injera on individual plates. Place some yogurt or cottage cheese alongside a serving of w'et on the injera and pass more injera at the table. To eat, tear off pieces of injera, fold it around bits of stew, and, yes, eat it with your fingers.

Yetakelt W'et ( spicy mixed vegetable stew)


Servings: 6
1 c Onions; finely chopped
2 Garlic cloves; minced
1 T Berbere
1 T Sweet Hungarian paprika
¼ c Niter Kebbeh
1 c Green beans; cut into thirds
1 c Carrots; chopped
1 c Potatoes; cubed
1 c Tomatoes; chopped
¼ c Tomato paste
2 c Vegetable stock
Salt and black pepper to taste
¼ c Parsley; fresh, chopped
2 Batches Injera
Plain yogurt or cottage cheese

Note: Try making this dish and Yemiser W'et for the same meal. In Ethiopia, it is customary to offer several stews at one time, and people eat some of each kind.

Sauté the onions, garlic, berbere, and paprika in the Niter Kebbeh for 2 minutes. Add the beans, carrots, and potatoes and continue to sauté for about 10 minutes, stirring occasionally to prevent burning. Add the chopped tomatoes, tomato paste, and the vegetable stock. Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender.

Add salt and pepper to taste and mix in the parsley.

Serve with injera and yogurt or cottage cheese following the same serving and eating procedure as for Yemiser W'et.

Yataklete Kilkil (Ethiopian gingered vegetable stew)


Servings: 4-6
6 Small New Potatoes, peeled,1" cubes
4 Carrots peeled, cut in ¼" discs
½ lb Green Beans, cut in 1" pieces
2 cloves Garlic, crushed
1 T Gingerroot, peeled, chopped
2-3 Jalapeno Pepper, seeded, chopped
2 T Oil, Butter or Niter Kibbeh
½ c Water or Stock
½ t Ground Cardamom
Salt & Pepper to taste

Place potatoes, carrots and green beans in a large saucepan.  Cover with water and add 2 t salts.  Bring to a boil and simmer till all vegetables are cooked through, about 10-20 minutes.  Drain and set aside.

Place onions, garlic, ginger and pepper in a food processor or blender and puree.

In a large saucepan, heat oil, butter or niter kibbeh over medium heat.  Add onion puree and sauté until moisture evaporates and onions lose their raw aroma.  Do not brown.

Add cooked vegetables, water, cardamom and salt and pepper.  Stir well and simmer on low heat 15-30 minutes.

Notes: You may steam the vegetables instead of boiling them to conserve nutrients.

DORO WAT (Chicken Stew)


Yield: 8 portions
In a 4- to 6-quart Dutch oven or heavy stewpot:
Brown 3 cups Bermuda Onion chopped finely, without fat, until quite dark, stirring constantly.
Add: 3 oz. Butter or Olive Oil
½ t Cayenne Pepper
1 t Paprika
½ t Black Pepper
¼ t Ginger

Blend the seasonings into the onions.

Add 1 cup Water.

Soak: 1 3-lb. Chicken cut in 1-inch pieces, bones left on and including neck and gizzards, in 2 cups Water to which ¼ cup Lemon Juice has been added, for 10 minutes.

Drain the water from each piece of chicken.

Add chicken to onion mixture, stirring it through. Cover.

Simmer over low heat until chicken is tender.

Add more water, if necessary, to bring to stew texture (or if Wat is watery, thicken with 2 tablespoons of flour dissolved in 2 tablespoons of water). Add 8 Peeled Hard Boiled Eggs a few minutes before serving.

Note: In Ethiopia , about 4 tablespoons of Ber-beri, Ethiopian red pepper, is used in each recipe. It is extremely hot. In our adaptation, we use cayenne pepper and paprika (which is not Ethiopian) to bring it to the characteristic dark color and flavor. Even cayenne pepper should be used sparingly.

Mesir Wat (Ethiopian red lentil puree)


Servings: 4-6
2 Onions chopped
2 cloves Garlic crushed
2 t Gingerroot, peeled, minced
¼ c Oil, butter or niter kibbeh
1 t Turmeric
2 T Paprika
½ to 2 t Cayenne Pepper
1 lb Red Lentils
4 c Water or Stock
Salt & Pepper to taste

Puree onion, garlic, and ginger in a food processor or blender.

Heat oil, butter or niter kibbeh in a large, heavy-bottomed saucepan.  Add turmeric, paprika and cayenne pepper and stir rapidly to color oil and cook spices through, about 30 seconds.  Add onion puree and sauté on medium heat until excess moisture evaporates and onion loses its raw aroma, about 5-10 minutes.  Do not burn.

Add lentils and water.  Bring to a boil and simmer till lentils are cooked through and fall apart, about 30-40 minutes.  Add water if necessary to keep from drying out.

Stir in salt and pepper to taste and serve.

Notes: Shiro Wat:   use split green peas instead of lentils.  Shiro wat is an Ethiopian Jewish dish. Substitute yellow lentils if you like.

DABO KOLO (Little Fried Snacks)


They will look like flat peanuts, and are served as a snack or with cocktails; and like peanuts, once you start eating them you can't stop.

In a 1-quart bowl:
½ t SALT
¼ cup OIL.

Knead together and add WATER, spoonful by spoonful, to form stiff dough. Knead dough for 5 minutes longer. Tear off a piece the size of a golf ball. Roll it out with palms of hands on a lightly floured board into a long strip 1/2 inch thick. Snip into 1/2-inch pieces with scissors.

Spread about a handful of the pieces on an ungreased 9-inch frying pan (or enough to cover bottom of pan). Cook over heat until uniformly light brown on all sides, stirring up once in a while as you go along.

Continue until all are light brown.

Sheba Sauce

Combine: 1 cup Ketchup
¼ cup Vinegar
½ cup Oil
½ cup Sweet White Wine (Muscatel or Madeira)
1 t Worcestershire Sauce
1 t Salt
¼ t Black Pepper
Few drops Tabasco Sauce

Marinate the tomato mixture in the sauce. Serve in sauce dishes without lettuce or drain well and place in the center of the Injera.

IAB Cottage Cheese and Yogurt


Yield: 1 quart

Iab is a white curd cheese very much like the Greek feta. Special herbs are added (and sometimes chopped vegetables) which give it its characteristically acid taste. Since the cheese used in Ethiopia is not available here, this recipe is an attempt to simulate lab.

In a 1-quart bowl:

Combine: 1 lb. Small Curb Cottage Cheese or Farmer Cheese
4 T Yogurt
1 T Grated Lemon Rind
1 t Salad Herbs
2 T Chopped Parsley
1 t Salt
¼ t Black Pepper

The mixture should be moist enough to spoon but dry enough to stay firm when served. Drain off excess liquid. One or two heaping tablespoons of lab is placed on the Injera before each guest.



Yield: 8 small salads

Chef Linsi serves this salad when he prepares an Ethiopian dinner, as he feels that a salad is lacking in the Ethiopian presentation. It's pretty hot too, so be careful with the hot-pepper sauce and hot chilies.

In a 1-quart bowl:
Combine: 1 1/2 lbs. FIRM TOMATOES, cut in tiny wedges with seeds removed
1/2 cup SWEET ONIONS, finely chopped
1 clove GARLIC, finely chopped
1 HOT CHILI PEPPER, finely chopped
1/2 cup PEPPERONI, thinly sliced (optional).

Make Sheba Sauce .

Ethiopian Lentil Salad


Serving Size: 4
½ lbs Lentils
½ Cup Shallots -- chopped
3 Ounces Canned Green Chiles -- chopped
3 Fresh Chiles -- thinly sliced
1 T Fresh Basil -- chopped
Salt -- to taste
3 T Wine Vinegar
3 T Olive Oil
1 Medium Diced Tomato -- garnish

Cook lentils as directed. But do not overcook. Drain and rinse and place in bowl. Combine with remaining ingredients but tomato. Toss gently. Place in refrigerator. Stir occasionally while salad is chilling. Add garnish and serve. Notes: wheat crackers, bread sticks and rye crisps.

Basic Ethiopian "Wat"


For a party of about 6:

Chop 6 good-sized onions and the cloves of one head of garlic. Put them into a heavy, 12" covered casserole, without oil or water . At high heat, stir constantly until the onions appear translucent.

Add one cup of olive oil. Lower heat to medium, and simmer uncovered about 10 minutes.

Add 1/2 Tablespoon of Tektonic Hot Paste, or 1 Tablespoon of Tektonic Savory Paste, and stir until completely blended.

Stirring all the while, add:
1 T Salt
1 T Curry powder
1 T Ground Cardamom
1 t Ground Cloves
1 t Oregano
1 t Sweet Basil
1 t Ground Cinnamon

Reduce heat to low and simmer 10 minutes.

Add 12 oz. tomato paste and stir until completely blended. Simmer 10 minutes.

By now your "wat" has a rich, red color and a flavor to match! All in all, about 1 hour may have been expended in the preparation. Below are some dishes you may produce using this "wat".

Doro (Chicken) Wat

Ethiopia's National Dish

Washington Post - Wednesday, May 18, 2005; Page F02

Doro Wat - 12 servings

In Ethiopia and for Ethiopians in the Washington area, no holiday meal is complete without doro wat -- a spicy chicken stew that includes whole, hard-boiled eggs. Senedu Zewdie, owner of Sodere restaurant on Ninth Street NW, uses a recipe passed down from her mother, Bogelch W-Maryam.

Doro wat, like many Ethiopian dishes, is extremely spicy for those unaccustomed to the cuisine. To enjoy the sauce, dip injera bread into it. Allow at least 4 1/2 hours for the preparation of this traditional dish.

8 cups chopped onion

6 1/2 cups water

Once 6-ounce can tomato paste

2 cups spiced butter*

1 1/2 cups berbere*

1 teaspoon chopped garlic

1 teaspoon ground ginger

6 bone-in, skinless chicken thighs

6 bone-in, skinless chicken legs

1 teaspoon ground cardamom

1 teaspoon freshly ground black pepper

1/2 cup sweet white wine

12 hard-cooked eggs, peeled

In a pot large enough to eventually hold all the ingredients, on medium-low heat, heat the onions and 1/2 cup of the water, stirring occasionally, about 1 to 1 1/2 hours until the onions have turned golden brown.

Add the tomato paste to the pot and cook for 4 to 5 minutes, stirring to incorporate until heated through. Add the spiced butter, berbere, garlic and ginger. When the butter has melted, adjust the heat to low and cook for 1 hour, stirring occasionally.

When the spice-onion mixture has cooked for 30 minutes, prepare the chicken. In a medium pot on high heat, add the chicken with just enough water to cover. Bring to a boil and reduce the heat slightly to poach the chicken, about 15 minutes. Drain the chicken, discarding the cooking liquid.

When the spice-onion mixture has cooked for a total of 1 hour, add the chicken to it and let cook for an additional hour over low heat.

Add the remaining 6 cups of water and stir carefully to incorporate the liquid. Let cook, adjusting the heat to a simmer, until the sauce thickens and heats through, about 15 minutes. Stir in the cardamom, black pepper and wine. Mix in the hard-cooked eggs and cook for 15 minutes.

*NOTES: Spiced butter, known as nitir kibe , is sold in small tubs at Ethiopian markets.

Berbere, also sold at such markets, is a ground spice mixture dominated by red chili pepper. Manufacturers have their own secret recipes.

Recipe tested by Stephanie Sedgwick;


Siga (Beef) Wat


Turn OFF the heat under your basic "wat". Add 1 1/2 lb. lean, ground beef, a little at a time, mashing thoroughly until it is completely integrated with the "wat". Turn the heat to very low and continue mashing to ensure the ground meat does not clump. You want your "siga wat' to be thick and smooth, not grainy. Stir until well blended, then turn off heat and let stand.

Doro Wat (Ethiopian chicken stewed in red pepper paste)


Servings: 4-6
2 lbs Chicken, leg and thighs, skinless
1 Lemon juice only
2 t Salt
2 Onions chopped
3 cloves Garlic, crushed
1 T Gingerroot, peeled, chopped
¼ c Oil, butter or niter kibbeh
2 T Paprika
¼ to ½ c Bebere paste
¼ c Red Wine
¾ c Water or Stock
¾ c Salt & Pepper to taste
½ to 2 t Cayenne Pepper
Option 4 Eggs hard-boiled

Doro wat is perhaps the best-known Ethiopian dish.  It is traditionally very spicy, but adjust the amount of cayenne to your liking.

Chicken breast can be used, but the result won't be as tender and moist. If you don't have red wine, just use 1 c of water or stock.

Sik Sik Wat:  Substitute 2 lbs of cubed stewing beef for the chicken.  Proceed with the recipe

Vegetable Wat: Substitute 2 lbs of small zucchini, halved and quartered.  Proceed with the recipe, but cut cooking time to when zucchini is cooked through and soft.

Lamb and fish may also be substituted.

SEGA WAT (Ethiopian Lamb)


Yield: 8 portions

Proceed as above but use 2 lbs. of lamb (from leg) instead of chicken and only 1 cup of chopped onions. The lamb is cut in l/2-inch cubes, the water is not added, and the lamb is sautéed on all sides until quite dry and well done.

KITFO (Ethiopian Tartar Steak)


Yield: 8 portions
Chopped beef should be freshly ground just before serving. It is served raw.
In a 9-inch skillet:
Melt 2 oz. Butter
Add: 1/4 t Cayenne Pepper
1/4 t Chili Powder
1 t Salt and stir through thoroughly.
Add 1 1/2 lbs. Lean Round Steak, freshly ground,
Mix thoroughly. Serve immediately. Do not cook.
If your guests prefer the Kitfo cooked, sauté it over low heat for about 5 minutes, stirring constantly.

Doro Alicha


This is a mild Ethiopian chicken dish. As with other Ethiopian dishes, it uses a lot of butter, but it's great for special occasions. I like to cook two or three different Ethiopian dishes, and serve them on a big tray with white rice, a simple salad and plain yogurt. Use injera to scoop up the food from the common plate.

6 onions
1 chicken, cut in parts, without skin
2 cups clarified, spiced butter (recipe below)
¼ tsp each of black pepper, garlic powder and ginger
½ cup wine
salt to taste
about 4 cups of water
4 hard-boiled eggs
a lime, quartered

Wash the chicken parts and soak in water with the lime. In a large pot, fry the onions without fat until tender. Add butter and stir. Add about 1/2 cup of water and the wine. Add spices. Add the chicken. Cook for about 45'. Add more water if necessary, and cook until done, and until the sauce is reduced (though it'll have to cool down to solidify a little).Add four eggs and serve. (I personally skip the eggs)

Note: You can make this dish into the much more delicious (and spicy!) doro wat, chicken stew, by adding up to one cup of berbere (a pepper mixture). Unfortunately berbere is a pain in the behind to make. It's sold at some ethnic stores (try Middle Eastern ones), but probably not everywhere. To make the spiced butter, melt 1 lb of butter in a pot. Skim the foam as it forms, until the butter is pretty much clear. You can also by clarified butter at some ethnic food stores (again, try Middle Eastern ones). Mix a small piece of chopped ginger with 1 clove of garlic (minced) and a couple of slices of chopped onion. Add to the butter. Add one tsp of fenugreek, 1/4 tsp cumin, 1/2 tsp basil, 1/4 tsp cardamon seeds, 1 tsp of oregano and a pinch of turmeric. Stir and simmer for about 15'. Let the spices settle, and then drain.

Gomen Sega


Serving Size: 6
4 Pounds Mustard Greens
2 Pounds Beef -- diced
1 Large Onion -- chopped
2 Medium Green Pepper -- chopped
Salt And Pepper -- to taste
6 T Niter Kebbeh
8 Medium Scallion -- chopped
4 Medium Serrano Pepper -- chopped

Clean and chop mustard greens. Place them in large pot and simmer for 10 minutes. Do not add water. Enough water clings to greens in cleaning process. Drain and set aside. In Dutch oven, sautés beef, onion, peppers and salt and pepper until beef is brown. Add mustard greens and remaining ingredients. Cook for 1 hour or until liquid in pan has evaporated.

Prunes With Almonds and Raisins


1 lb. (450 gr.) soft prunes, pitted
2 cups dry red wine
½ Cup sugar
2 oz. (50 gr.) each peeled chopped almonds and seedless raisins
1 ½ t cinnamon
3 whole cloves

In a saucepan mix the prunes, almonds, raisins, cloves, wine, cinnamon and sugar. Bring the mixture to a boil, stirring regularly. Reduce the flame and continue cooking and stirring until the mixture thickens. Remove the cloves and transfer the other ingredients to a medium sized dessert dish. Place the dish in the center of the table and serve hot with small dessert spoons so that each guest may help him or herself. Ideally served with mint tea or strong Turkish coffee.


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