ET Top 10 traditional Ethiopian recipes.

Ingredients

• 1 lb / 450 g chicken
• 1 tsp–2 tbsp berbere, to taste
• 1–2 cups prepared onions
• 1–3 tbsp butter
• 2–4 eggs
• salt, to taste

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the chicken and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 2 cups teff flour
• water, as needed
• 1 tsp–2 tbsp salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Wash, chop and prepare all fresh ingredients before mixing.
2. Combine the base ingredients for Injera in a bowl.
3. Add dressing, sauce, herbs, citrus or spices gradually.
4. Taste and adjust salt, acidity, heat and texture.
5. Let the dish rest briefly if it benefits from the flavors blending.
6. Serve fresh with bread, rice, grilled food or other dishes.

Ingredients

• 1 lb / 450 g beef
• 1 lb / 450 g lamb
• 1–2 cups prepared onions
• 1–2 cups prepared peppers
• 1 tsp–2 tbsp garlic, to taste
• 1 tsp–2 tbsp spices, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Tibs and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Tibs warm, fresh or chilled depending on the traditional style.

Ingredients

• shiro powder, as needed
• 1–2 cups prepared onion
• 1 tsp–2 tbsp garlic, to taste
• 1 tsp–2 tbsp berbere, to taste
• 1–3 tbsp oil
• salt, to taste

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the shiro powder and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1 lb / 450 g beef
• 1–3 tbsp spiced butter
• mitmita, as needed
• 6–8 oz / 170–225 g cheese
• salt, to taste

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Kitfo and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Kitfo warm, fresh or chilled depending on the traditional style.

Ingredients

• 1½–2 cups red lentils
• 1–2 cups prepared onion
• 1 tsp–2 tbsp garlic, to taste
• 1 tsp–2 tbsp berbere, to taste
• 1–3 tbsp oil
• salt, to taste

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Misir Wat and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• 1½–2 cups potatoes
• 1–2 cups prepared carrots
• 1–2 cups prepared cabbage
• turmeric, as needed
• 1–2 cups prepared onion
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the potatoes and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• injera, as needed
• 1 tsp–2 tbsp berbere sauce, to taste
• 1–2 cups prepared onions
• 1–3 tbsp butter
• 1–3 tbsp oil
• salt, to taste

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Firfir and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Firfir warm, fresh or chilled depending on the traditional style.

Ingredients

• 1 lb / 450 g chicken
• 1 tsp–2 tbsp berbere, to taste
• 1 tsp–2 tbsp garlic, to taste
• 1–2 cups prepared onions
• 1 tsp–2 tbsp lemon, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Berbere Chicken and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Berbere Chicken warm, fresh or chilled depending on the traditional style.

Ingredients

• 1–2 cups prepared cabbage
• 1½–2 cups potatoes
• 1–2 cups prepared carrots
• 1–2 cups prepared onion
• turmeric, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the cabbage and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.