Ethiopia: Recipes Only

 Ethiopia: Teff and Tenacity


Injera



Description: A sourdough flatbread made from teff flour, used as both a plate and utensil in Ethiopian meals.

Ingredients:

  • 2 cups teff flour (brown or ivory, or substitute a portion with barley or wheat flour; teff is gluten-free)

  • 3 cups distilled water (fluoride and chlorine can interfere with fermentation)

  • Optional: 1/4 teaspoon dry active yeast

Instructions:

  1. In a large mixing bowl, combine teff flour and distilled water (and yeast if using). Loosely cover with plastic wrap or cheesecloth and let sit at room temperature for 4-5 days to ferment. Add more water if the mixture becomes dry. Discard if mold forms.

  2. After fermentation, pour off the top layer of aerobic yeast and excess liquid, leaving a clay-like batter. Stir well.

  3. In a small saucepan, bring 1 cup of water to a boil. Stir in 1/2 cup of fermented batter, whisking until thickened. Mix this back into the original batter.

  4. Add about 2/3 cup water to achieve a crepe batter consistency.

  5. Heat a non-stick skillet over medium heat, lightly spray with oil if needed. Pour a thin layer of batter, thicker than a crepe but not as thick as a pancake.

  6. Allow batter to bubble and pop. Cover, turn off heat, and steam-cook for a couple of minutes until cooked through. Avoid overcooking to prevent gumminess.

  7. Remove with a spatula and repeat for additional flatbreads.

  8. Serve with Ethiopian dishes like Doro Wat, Sega Wat, Misir Wat, or Gomen.

Sambusas



Description: Crispy Ethiopian pastries similar to samosas, filled with spiced lentils for a vegetarian option.

Ingredients:

  • 1 1/2 cups Beluga lentils (soaked overnight)

  • 1 1/2 cups Puy lentils

  • 4 jalapenos (finely diced)

  • 4 onions (finely diced)

  • 3 cloves garlic (finely diced)

  • 1 cup cilantro (finely chopped)

  • 1 teaspoon cardamom seeds (crushed)

  • 1/2 teaspoon cinnamon

  • Salt (to taste)

  • 1 teaspoon black pepper

  • About 10 spring roll sheets

  • Olive oil (for frying)

Instructions:

  1. Soak lentils overnight, then boil until tender, about 20 minutes. Drain.

  2. Heat olive oil in a pan and sauté onion, garlic, and jalapeno until translucent, about 5 minutes.

  3. Add cardamom, cinnamon, salt, and black pepper, and sauté for 2 minutes.

  4. Add boiled lentils and cook for about 10 minutes. Adjust seasoning, remove from heat, and let cool.

  5. Stir in cilantro.

  6. Preheat oven to 400°F and prepare a non-stick baking sheet.

  7. Dampen the edge of a spring roll sheet with water. Place a heaping teaspoon of filling on the sheet, fold into a triangle, and pinch edges tightly. Place on the baking sheet.

  8. Repeat until all filling is used.

  9. Brush sambusas with olive oil on all sides.

  10. Bake for 6-10 minutes until golden brown, flip, and bake for another 2-3 minutes.

Misir Wat (Ethiopian Red Lentil Stew)



Description: A spiced red lentil stew, a staple during fasting periods, served with injera.

Ingredients:

  • 1 cup red lentils, rinsed well

  • 3 tbsp niter kibbeh (Ethiopian spiced butter) or unsalted butter/neutral oil

  • 1 medium onion, very finely chopped

  • 3 cloves garlic, minced

  • 1 tbsp ginger, minced

  • 2–3 tbsp berbere spice (adjust to heat preference)

  • 2 cups vegetable or chicken stock (or water)

  • Salt, to taste

  • Optional: fresh cilantro for garnish

Instructions:

  1. Heat niter kibbeh in a pot. Add onion and cook slowly until golden and soft, about 10–12 minutes.

  2. Add garlic, ginger, and berbere. Cook 1–2 minutes until fragrant.

  3. Stir in lentils to coat with spices. Add stock, bring to a simmer, then reduce heat and cook, stirring often, until lentils are soft and stew-like, about 20–25 minutes. Add more stock if too thick.

  4. Season with salt and adjust berbere to taste. Garnish with cilantro if desired.

  5. Serve on injera or as a side dish.

Doro Wat



Description: A spicy chicken stew, Ethiopia’s national dish, slow-cooked with berbere and served with injera.

Ingredients:

  • 3 lbs chicken thighs or breasts, cut into 1-inch or 1/2-inch pieces

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons niter kibbeh

  • 2 tablespoons extra virgin olive oil

  • 3 cups yellow onions, finely minced to a chunky puree

  • 3 tablespoons butter

  • 1 tablespoon finely minced garlic

  • 1 tablespoon finely minced ginger

  • 1/4 cup Ethiopian berbere (or homemade)

  • 1 1/2 teaspoons salt

  • 1/2 cup Tej (Ethiopian honey wine) or white wine mixed with 1 teaspoon honey

  • 1 cup chicken stock

  • 4 hard-boiled eggs, pierced 1/4 inch deep with a fork

Instructions:

  1. Marinate chicken pieces in lemon juice for at least 30 minutes at room temperature.

  2. Heat niter kibbeh and olive oil in a Dutch oven. Add onions and sauté, covered, over low heat for 45 minutes, stirring occasionally.

  3. Add garlic, ginger, and 1 tablespoon butter. Sauté, covered, for 20 minutes, stirring occasionally.

  4. Add berbere and 2 tablespoons butter. Sauté, covered, for 30 minutes, stirring occasionally.

  5. Add chicken, broth, salt, and wine. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.

  6. Adjust seasonings, adding more berbere if desired. Add boiled eggs and simmer for 15 minutes.

  7. Half or quarter eggs and serve with stew on injera, bread, or rice.

Tibs



Description: A quick stir-fry of beef, lamb, or venison, flavored with spices and served with injera.

Ingredients:

  • 1 large red onion, about 2 cups, sliced thin

  • 1/4 cup niter kibbeh or ghee spiced butter

  • 2 pounds venison, lamb, or beef, cut into bite-sized pieces

  • 2 tablespoons berbere

  • 1 teaspoon ground fenugreek

  • 1/2 teaspoon cardamom (optional)

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon cumin

  • 1/4 teaspoon ground clove

  • 1 teaspoon black pepper

  • 3 to 4 garlic cloves, sliced thinly

  • 2 cups whole peeled tomatoes, broken into bits

  • 1 to 5 green chiles (jalapenos or serranos)

  • 1/2 cup red wine

Instructions:

  1. Heat a sauté pan or wok until very hot. Stir-fry onions without butter for a few minutes until slightly charred.

  2. Add niter kibbeh and meat. Stir-fry hot and fast until the meat is browned outside but rare inside, working in batches if needed.

  3. Return all meat to the pan. Add berbere, fenugreek, cardamom (if using), ginger, cumin, clove, black pepper, garlic, and chiles. Stir-fry for 30 seconds.

  4. Add tomatoes and red wine. Toss and cook for 1-2 minutes.

  5. Serve immediately with injera or bread.

Gomen



Description: A spiced greens dish, typically made with collard greens, kale, or spinach, served as a side or with injera.

Ingredients:

  • 200 grams curly kale, chopped

  • 100-200 grams spinach, chopped (fresh, or if frozen, squeeze out excess water)

  • 1/2 to 1 teaspoon nigella seeds (optional)

  • 1 tablespoon garlic-infused olive oil

  • 1/2 tablespoon berbere (adjust to taste for a milder flavor)

  • 1 tablespoon grated ginger

  • Salt, to taste

Instructions:

  1. Briefly fry berbere, nigella seeds, and ginger in garlic-infused olive oil.

  2. Add kale and spinach. Cook on medium heat, stirring occasionally, until greens are soft.

  3. Season with salt to taste.

  4. Serve as a side or with injera.


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