Ethiopian Recipes
5 recipes
Ethiopian Misir Wot
Red lentils cooked down with berbere and onions caramelized dry before any oil goes in, which is what gives the stew its body. Thick, deeply red, and cheap to make.
Ethiopian Gomen Collard Greens
Collard greens stewed down with onion, garlic, ginger and green chile until silky and barely wet, warmed with a little cardamom. Cooked in oil rather than spiced butter, so it stays vegan.
Ethiopian Firfir
Torn injera folded into a berbere, onion, and tomato sauce until the bread swells and softens. A fasting-style version made with oil rather than spiced butter, sharp with chili and warm with ginger.
Dabo Kolo Spiced Crunchy Bites
Ethiopian snack of stiff berbere-spiced dough rolled into thin ropes, cut into pellets and baked dry until hard and crunchy. Keeps for weeks in a sealed jar.
Azifa Green Lentil Salad
An Ethiopian cold lentil salad: green lentils simmered just to tender, then dressed while warm with mustard, lemon, green chile and red onion so the flavor soaks in as it chills.