20 Flavorful Ethiopian Recipes Authentic

Ready to spice up your kitchen routine? Dive into the rich, aromatic world of Ethiopian cuisine with our roundup of 20 authentic recipes that promise to transport your taste buds straight to the heart of Africa. From savory stews to fluffy injera, these dishes are perfect for home cooks looking to explore bold flavors and share a communal dining experience. Let’s get cooking!

Doro Wat (Spicy Ethiopian Chicken Stew)

Kickstart your culinary adventure with this fiery Doro Wat, a spicy Ethiopian chicken stew that’s all about bold flavors and tender meat. Perfect for spice lovers, this dish is a game-changer for your dinner rotation.

Ingredients

• For the marinade: 2 lbs chicken thighs, 2 tbsp lemon juice, 1 tsp salt
• For the sauce: 3 tbsp olive oil, 2 large onions (finely chopped), 3 tbsp berbere spice, 2 cloves garlic (minced), 1 tbsp ginger (minced), 1 cup chicken broth, 1 tbsp tomato paste, 4 hard-boiled eggs

Instructions

1. In a large bowl, combine chicken thighs, lemon juice, and salt. Let marinate for 30 minutes at room temperature.
2. Heat olive oil in a large pot over medium heat. Add onions and cook until golden brown, about 10 minutes, stirring occasionally.
3. Stir in berbere spice, garlic, and ginger. Cook for 2 minutes until fragrant.
4. Add the marinated chicken to the pot. Cook for 5 minutes, turning once, until the chicken is lightly browned.
5. Pour in chicken broth and stir in tomato paste. Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes, stirring occasionally.
6. Add hard-boiled eggs to the stew during the last 10 minutes of cooking to warm through.

Serve this Doro Wat with injera or rice for a meal that’s as visually stunning as it is delicious. The chicken falls off the bone, and the eggs add a creamy contrast to the spicy sauce. Spice up your next dinner with this unforgettable stew.

Misir Wat (Red Lentil Stew)

Dive into the heart of Ethiopian cuisine with this bold, spicy Misir Wat. It’s a flavor-packed red lentil stew that’s as nutritious as it is Instagram-worthy.

Ingredients

• For the base:
  • 2 cups red lentils, rinsed
  • 4 cups water
• For the sauce:
  • 3 tbsp olive oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 3 tbsp berbere spice
  • 1 tsp salt
• For finishing:
  • 1 tbsp lemon juice
  • Fresh cilantro, chopped (for garnish)

Instructions

1. In a large pot, combine the rinsed red lentils and water. Bring to a boil over high heat.
2. Reduce heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking. Tip: Skim off any foam that forms on top for a cleaner taste.
3. While the lentils cook, heat olive oil in a skillet over medium heat. Add the onion, sautéing until golden, about 5 minutes.
4. Stir in the garlic, ginger, berbere spice, and salt. Cook for 2 minutes until fragrant. Tip: Toasting the spices releases their full flavor.
5. Add the spice mixture to the cooked lentils, stirring well to combine. Simmer uncovered for 10 minutes to meld the flavors.
6. Remove from heat and stir in the lemon juice. Tip: The acidity brightens the dish.
7. Garnish with fresh cilantro before serving.

Fluffy and fragrant, this Misir Wat pairs perfectly with injera or over rice. For a twist, top with a dollop of yogurt to cool the heat.

Tibs (Sautéed Beef or Lamb)

Unleash the bold flavors of Ethiopia with this quick-fire Tibs recipe—sautéed beef or lamb that’s all about high heat and big taste. Perfect for weeknights when you crave something fast, flavorful, and fuss-free.

Ingredients

• For the marinade: 1 lb beef or lamb (cut into 1-inch cubes), 2 tbsp olive oil, 1 tbsp lemon juice, 2 cloves garlic (minced), 1 tsp salt, 1 tsp black pepper
• For the sauté: 1 tbsp olive oil, 1 medium onion (sliced), 1 bell pepper (sliced), 1 jalapeño (sliced, optional)
• For serving: Fresh cilantro (chopped), injera or rice

Instructions

1. Marinate the meat: In a bowl, combine beef or lamb cubes with 2 tbsp olive oil, lemon juice, minced garlic, salt, and black pepper. Let it sit for 15 minutes at room temperature.
2. Heat the pan: Place a large skillet over high heat and add 1 tbsp olive oil. Wait until the oil shimmers, about 1 minute.
3. Sear the meat: Add the marinated meat in a single layer. Cook undisturbed for 2 minutes to get a good sear, then stir and cook for another 3 minutes until browned all over.
4. Add veggies: Toss in the sliced onion, bell pepper, and jalapeño. Stir-fry for 3-4 minutes until veggies are just tender but still crisp.
5. Serve hot: Garnish with chopped cilantro and serve immediately with injera or rice.

Amazingly tender meat with a charred edge meets crisp veggies in this dish—serve it sizzling hot straight from the pan for the best experience. Try wrapping bites in injera for an authentic Ethiopian feast at home.

Kitfo (Ethiopian Beef Tartare)

Feast your eyes on Kitfo, Ethiopia’s answer to beef tartare, but with a fiery twist that’ll wake up your taste buds. This raw, spiced beef dish is a bold move for any meat lover, blending heat, herbs, and tradition in every bite.

Ingredients

• For the beef: 1 lb top-round beef, finely minced
• For the spiced butter: 1/4 cup clarified butter, 1 tsp cardamom, 1/2 tsp cayenne pepper
• For the seasoning: 1 tbsp mitmita (Ethiopian chili powder), 1 tsp kosher salt
• For serving: Fresh injera or crusty bread, 1/4 cup crumbled cheese (optional)

Instructions

1. Place the minced beef in a large bowl, ensuring it’s as fresh as possible for the best flavor and safety.
2. In a small saucepan over low heat, melt the clarified butter. Stir in cardamom and cayenne pepper until fragrant, about 2 minutes. Remove from heat.
3. Pour the spiced butter over the beef. Add mitmita and salt, then mix thoroughly with your hands for even seasoning.
4. Let the mixture sit at room temperature for 10 minutes to allow flavors to meld, but no longer to ensure safety.
5. Serve immediately with injera or crusty bread on the side for scooping. Optionally, sprinkle with crumbled cheese for a creamy contrast.

Authentic Kitfo is a dance of textures—silky beef against the heat of spices, all softened by the tang of injera. Try it with a side of avocado for a cool, creamy counterpoint to the spice.

Shiro Wat (Chickpea Flour Stew)

Ready to dive into a bowl of comfort? Shiro Wat is your go-to chickpea flour stew that’s creamy, spicy, and utterly addictive. Let’s get cooking!

Ingredients

• For the base:
  • 1/4 cup vegetable oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp ginger, grated
• For the stew:
  • 1 cup chickpea flour
  • 4 cups water
  • 1 tbsp berbere spice
  • 1 tsp salt
• For finishing:
  • 2 tbsp tomato paste
  • Fresh cilantro, chopped (for garnish)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering.
2. Add the chopped onion, sauté until golden, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Whisk the chickpea flour with 1 cup of water in a bowl until smooth to prevent lumps.
5. Pour the chickpea mixture into the pot, followed by the remaining 3 cups of water, stirring constantly.
6. Add the berbere spice and salt, bring to a simmer, then reduce heat to low.
7. Cook for 20 minutes, stirring occasionally to prevent sticking. Tip: If the stew thickens too much, add a splash of water.
8. Mix in the tomato paste, cook for another 5 minutes to blend the flavors.
9. Garnish with fresh cilantro before serving. Tip: For extra richness, drizzle with a bit of olive oil.

Creamy with a kick, Shiro Wat pairs perfectly with injera or rice. Try topping it with a fried egg for a hearty twist!

Gomen Wat (Collard Greens with Spices)

Unlock the flavors of Ethiopia with this vibrant Gomen Wat—collard greens never had it so good. Bold spices and a quick cook keep it fresh and fiery.

Ingredients

• For the greens: 1 lb collard greens, 2 cups water
• For the spice mix: 1 tbsp olive oil, 1 large onion (diced), 3 cloves garlic (minced), 1 tbsp ginger (minced), 1 tsp turmeric, 1 tsp paprika, 1/2 tsp cayenne pepper, salt to taste

Instructions

1. Wash the collard greens thoroughly, then chop them into bite-sized pieces.
2. In a large pot, bring 2 cups of water to a boil over high heat. Add the collard greens and cook for 5 minutes until bright green. Drain and set aside.
3. Heat 1 tbsp olive oil in the same pot over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.
4. Stir in the minced garlic and ginger, cooking for another minute until fragrant.
5. Add the turmeric, paprika, cayenne pepper, and a pinch of salt to the pot. Stir well to coat the onions and garlic with the spices.
6. Return the collard greens to the pot. Stir to combine with the spice mixture, then cook for an additional 5 minutes, allowing the flavors to meld.
7. Remove from heat. Taste and adjust seasoning if necessary.

Expect a dish with a perfect balance of earthy greens and warm spices. Serve it alongside injera for an authentic experience or as a bold side to grilled meats.

Atkilt Wat (Cabbage and Potato Stew)

Hungry for a dish that’s as comforting as it is vibrant? Atkilt Wat brings the heat with tender cabbage, potatoes, and a melody of spices—perfect for those who crave flavor with every forkful.

Ingredients

• For the stew:
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp cardamom
  • 4 cups green cabbage, chopped
  • 2 cups potatoes, diced
  • 2 cups vegetable broth
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Sprinkle turmeric, cumin, and cardamom over the onions, toast for 30 seconds to unlock flavors.
5. Toss in chopped cabbage and diced potatoes, coating them well with the spice mixture.
6. Pour in vegetable broth, bring to a boil, then reduce heat to simmer.
7. Cover and cook for 20 minutes, or until potatoes are fork-tender.
8. Season with salt, stir, and remove from heat.

Serve this stew with a dollop of yogurt or over a bed of quinoa for an extra protein punch. Spicy, hearty, and utterly satisfying, it’s a bowl of warmth that promises to delight.

Kik Alicha (Yellow Split Pea Stew)

Dig into this creamy, comforting Kik Alicha that’s packed with flavor and simplicity. Perfect for meal prep or a cozy night in, this Ethiopian-inspired stew is a game-changer.

Ingredients

• For the stew:
  • 1 cup yellow split peas, rinsed
  • 3 cups water
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 tsp turmeric
  • 1/2 tsp salt

Instructions

1. In a medium pot, heat olive oil over medium heat. Add onions and sauté until translucent, about 5 minutes.
2. Stir in garlic and turmeric, cooking for another minute until fragrant.
3. Add rinsed split peas and water to the pot. Bring to a boil, then reduce heat to low.
4. Cover and simmer for 45 minutes, stirring occasionally to prevent sticking. Tip: If the stew gets too thick, add a little more water.
5. After 45 minutes, check if the peas are tender. If not, continue cooking for another 10-15 minutes.
6. Once the peas are soft, stir in salt. Use the back of a spoon to mash some peas for a thicker texture. Tip: For a smoother stew, blend half of it before serving.
7. Serve hot. Tip: Garnish with fresh cilantro or a dollop of yogurt for extra flavor.

Now you’ve got a silky, savory stew that’s both nourishing and satisfying. Pair it with injera or rice for a complete meal that’ll transport your taste buds.

Firfir (Shredded Injera with Spiced Butter)

Whip up a storm in your kitchen with this bold, flavor-packed Firfir. It’s a game-changer for breakfast or brunch, turning leftover injera into a spicy, buttery delight.

Ingredients

• For the Firfir:
  • 2 cups shredded injera
  • 1/4 cup spiced butter (niter kibbeh)
  • 1/2 tsp berbere spice
  • 1/4 tsp salt
• For the topping:
  • 1 tbsp spiced butter (niter kibbeh)
  • 1/4 tsp berbere spice

Instructions

1. Heat a large skillet over medium heat (350°F) and add 1/4 cup spiced butter.
2. Once the butter melts, sprinkle in 1/2 tsp berbere spice and 1/4 tsp salt, stirring for 30 seconds to release the aromas.
3. Add the shredded injera to the skillet, tossing gently to coat every piece with the spiced butter.
4. Cook for 5 minutes, stirring occasionally, until the injera is slightly crispy at the edges but still soft in the center.
5. Remove from heat and transfer to a serving plate.
6. In the same skillet, melt 1 tbsp spiced butter over low heat and stir in 1/4 tsp berbere spice for 10 seconds.
7. Drizzle the spiced butter over the firfir just before serving.

Buttery and spicy, this firfir boasts a perfect mix of crispy and soft textures. Serve it with a side of yogurt to cool down the heat, or top with a fried egg for extra protein.

Dulet (Spiced Tripe and Liver Dish)

Never heard of Dulet? Buckle up for a flavor-packed journey with this spiced tripe and liver dish that’s a street food superstar in Ethiopia. Now, let’s bring that bold taste to your kitchen.

Ingredients

• For the base:
  • 1 lb beef tripe, cleaned and cut into small pieces
  • 1 lb beef liver, cut into small pieces
  • 2 tbsp olive oil
• For the spice mix:
  • 1 tbsp berbere spice
  • 1 tsp salt
  • 1/2 tsp black pepper
• For finishing:
  • 1/4 cup chopped onions
  • 2 tbsp butter

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add tripe and liver to the skillet, cooking for 10 minutes until lightly browned. *Tip: Don’t overcrowd the pan to ensure even cooking.*
3. Sprinkle berbere spice, salt, and black pepper over the meat, stirring to coat evenly.
4. Continue cooking for another 15 minutes, stirring occasionally, until the meat is fully cooked. *Tip: The tripe should be tender but still slightly chewy.*
5. Add chopped onions and butter, cooking for 5 more minutes until onions are soft. *Tip: The butter adds a rich depth to the dish.*

Absolutely revel in the spicy, hearty flavors of Dulet, with its perfect blend of tender tripe and rich liver. Serve it with injera for an authentic experience or over rice for a quick weeknight twist.

Azifa (Green Lentil Salad with Mustard Dressing)

Just when you thought lentils couldn’t get any cooler, here comes Azifa—a zesty, Ethiopian-inspired salad that’s all about bold flavors and crunch. Jumpstart your meal prep with this no-cook wonder that’s as nutritious as it is Instagram-worthy.

Ingredients

• For the lentils:
  • 1 cup green lentils, rinsed
  • 3 cups water
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp salt
• For the salad:
  • 1/2 red onion, finely chopped
  • 1 jalapeño, seeded and diced
  • 1/4 cup chopped cilantro

Instructions

1. In a medium saucepan, combine the lentils and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 20 minutes, or until lentils are tender but not mushy. Drain any excess water and let cool.
3. Tip: For extra flavor, cook lentils in vegetable broth instead of water.
4. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, and salt until well combined.
5. Tip: Let the dressing sit for 10 minutes to allow the flavors to meld.
6. In a large bowl, mix the cooled lentils, red onion, jalapeño, and cilantro.
7. Pour the dressing over the lentil mixture and toss gently to coat.
8. Tip: For best results, refrigerate the salad for at least 30 minutes before serving to enhance the flavors.

Azifa delivers a satisfying crunch with every bite, thanks to the fresh veggies and al dente lentils. Amp up your lunch game by serving it over a bed of greens or alongside grilled chicken for a protein-packed meal.

Tegabino (Ethiopian Cheese and Bread Stew)

Whip up a storm in your kitchen with this Tegabino, a cozy Ethiopian Cheese and Bread Stew that’s all about bold flavors and comfort. Perfect for those chilly evenings or when you’re craving something uniquely satisfying.

Ingredients

• For the stew:
  • 2 cups water
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1 tsp turmeric
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups Ethiopian cheese (Ayib), crumbled
  • 2 cups injera bread, torn into pieces

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add chopped onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Mix in turmeric, salt, and black pepper, stirring to combine with the onions.
5. Pour in water, bring to a boil, then reduce heat to simmer for 10 minutes.
6. Add crumbled Ethiopian cheese, stirring gently until cheese begins to melt into the broth.
7. Fold in torn injera bread pieces, let the stew simmer for another 5 minutes to allow the bread to soften and absorb the flavors.
8. Remove from heat, let it sit for 2 minutes before serving to thicken slightly.

Rich and creamy with a hint of spice, this Tegabino is a textural dream with soft bread and melty cheese. Serve it with extra injera on the side for dipping or a fresh salad to cut through the richness.

Genfo (Barley Porridge with Spiced Butter)

Skip the snooze-fest breakfasts and wake up your taste buds with this bold, buttery Genfo. It’s a hearty barley porridge that’s all about that spiced butter magic.

Ingredients

• For the porridge:
  • 1 cup barley flour
  • 4 cups water
  • 1/2 tsp salt
• For the spiced butter:
  • 1/4 cup unsalted butter
  • 1 tsp berbere spice
  • 1/2 tsp garlic powder

Instructions

1. In a medium pot, bring 4 cups of water to a boil over high heat.
2. Gradually whisk in 1 cup of barley flour to avoid lumps, then reduce heat to medium-low.
3. Stir continuously for 15 minutes until the mixture thickens to a porridge consistency. Tip: A wooden spoon helps prevent sticking.
4. While the porridge cooks, melt 1/4 cup of unsalted butter in a small pan over low heat.
5. Stir in 1 tsp of berbere spice and 1/2 tsp of garlic powder into the melted butter, cooking for 1 minute until fragrant. Tip: Don’t let the butter burn—low heat is key.
6. Serve the porridge hot, drizzled with the spiced butter. Tip: For extra flair, top with a sprinkle of additional berbere spice.

Genfo’s creamy texture and the fiery kick from the spiced butter make it a standout. Try it with a dollop of yogurt to cool things down.

Buticha (Chickpea Salad with Mustard and Lemon)

Spice up your snack game with this zesty Buticha—a chickpea salad that packs a punch with mustard and lemon. Perfect for picnics or a quick lunch, it’s vegan, protein-packed, and ready in minutes.

Ingredients

• For the salad:
  • 2 cups cooked chickpeas, drained
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh parsley
• For the dressing:
  • 2 tbsp Dijon mustard
  • 3 tbsp fresh lemon juice
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, mash the chickpeas with a fork until roughly crushed but still chunky.
2. Add the red onion and parsley to the bowl with the chickpeas.
3. In a small bowl, whisk together the Dijon mustard, lemon juice, olive oil, salt, and pepper until smooth.
4. Pour the dressing over the chickpea mixture and stir until everything is well coated.
5. Let the salad sit for 10 minutes to allow the flavors to meld. Tip: For best results, chill in the fridge for an hour before serving.
6. Give the salad a final stir and adjust seasoning if necessary. Tip: If it’s too thick, add a splash of water to loosen.
7. Serve chilled or at room temperature. Tip: For a creative twist, scoop the salad into lettuce cups or spread on toast.

Makes a creamy yet crunchy salad with a tangy kick from the mustard and lemon. Enjoy it as a dip, sandwich filler, or straight from the bowl—it’s that versatile.

Yebeg Alicha (Mild Lamb Stew)

Let’s dive into Yebeg Alicha, a mild lamb stew that’s all about tender meat and aromatic spices. This Ethiopian classic is your next comfort food obsession.

Ingredients

• For the stew:
  • 2 lbs lamb, cut into chunks
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1/2 cup vegetable oil
  • 1 tsp turmeric
  • 1 tsp cardamom
  • 4 cups water
  • Salt to taste

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering.
2. Add the chopped onion, sauté until golden brown, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cook for another 2 minutes until fragrant.
4. Add the lamb chunks to the pot, browning on all sides, about 5 minutes.
5. Sprinkle the turmeric and cardamom over the lamb, stirring well to coat.
6. Pour in the water, bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours or until the lamb is tender.
7. Season with salt to taste, simmer uncovered for an additional 10 minutes to slightly thicken the stew.

Here’s the scoop: the lamb turns fork-tender, soaking up all those warm spices. Serve it over injera or rice for a meal that’s hearty yet subtly spiced.

Key Wat (Spicy Beef Stew)

Think your stew game is strong? Key Wat slaps with deep, spicy flavors that’ll have you coming back for seconds. This Ethiopian classic is a beefy, berbere-spiced hug in a bowl.

Ingredients

• For the stew:
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 3 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 3 tbsp berbere spice
  • 1 tsp salt
  • 4 cups water
• For finishing:
  • 1 tbsp lemon juice
  • Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add beef cubes in a single layer. Sear until browned on all sides, about 5 minutes total. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Stir in onion, garlic, and ginger. Cook until softened, about 3 minutes.
4. Mix in berbere spice and salt. Cook for 1 minute to toast the spices. Tip: Toasting spices unlocks their full flavor.
5. Pour in water, scraping the bottom to release any browned bits. Bring to a boil.
6. Reduce heat to low. Cover and simmer until beef is tender, about 1.5 hours. Tip: Check occasionally and add more water if needed.
7. Stir in lemon juice. Taste and adjust seasoning if necessary.
8. Garnish with fresh cilantro before serving.

Get ready for a stew that’s tender, spicy, and utterly comforting. Serve it with injera or rice to soak up every last drop of that rich, flavorful sauce.

Timtimo (Spiced Lentil and Tomato Stew)

Dive into a bowl of comfort with this Timtimo, a spiced lentil and tomato stew that’s packed with flavor and ready in no time. Perfect for those chilly evenings or when you need a quick, nutritious meal.

Ingredients

• For the base:
  • 1 cup red lentils, rinsed
  • 2 cups water
  • 1 tbsp olive oil
• For the sauce:
  • 1 can (14.5 oz) diced tomatoes
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • Salt to taste
• For garnish:
  • Fresh cilantro, chopped
  • 1 lemon, cut into wedges

Instructions

1. In a medium pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent, about 3 minutes.
2. Stir in cumin, turmeric, and paprika. Cook for 1 minute until fragrant.
3. Add diced tomatoes and lentils to the pot. Pour in water and bring to a boil.
4. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
5. Once lentils are tender, season with salt. For a smoother texture, blend half the stew.
6. Garnish with fresh cilantro and serve with lemon wedges on the side.

Crave the creamy texture and bold spices of Timtimo? Serve it over rice or with a side of warm pita for an extra hearty meal.

Kategna (Toasted Injera with Spiced Butter)

Fire up your taste buds with Kategna, the ultimate Ethiopian snack that’s crispy, spicy, and utterly addictive. This toasted injera with spiced butter is a game-changer for your snack routine.

Ingredients

• For the Kategna:
  • 2 pieces of injera (about 8 inches in diameter)
  • 1/4 cup spiced butter (niter kibbeh), melted
  • 1 tsp berbere spice
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) to get it ready for toasting.
2. Lay the injera flat on a baking sheet, ensuring they’re not overlapping for even toasting.
3. Brush each injera generously with the melted spiced butter, covering the entire surface.
4. Sprinkle the berbere spice and salt evenly over the buttered injera for that signature kick.
5. Bake in the preheated oven for 10-12 minutes, or until the edges are crispy and the center is slightly chewy.
6. Remove from the oven and let cool for 2 minutes before cutting into strips or triangles for serving.

Crispy on the edges with a chewy center, Kategna packs a punch of flavor from the spiced butter and berbere. Serve it as a standalone snack or alongside your favorite dips for an extra layer of deliciousness.

Yemisir Kik Wat (Spiced Yellow Split Pea Stew)

Yemisir Kik Wat is your next bowl of comfort—spicy, hearty, and packed with flavor. Dive into this Ethiopian-inspired stew that’s perfect for meal prep or a cozy night in.

Ingredients

• For the stew:
  • 2 cups yellow split peas, rinsed
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 3 tbsp berbere spice
  • 4 cups vegetable broth
  • 2 tbsp olive oil
• For serving:
  • Fresh cilantro, chopped
  • Lemon wedges

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onion, garlic, and ginger. Cook until onions are translucent, about 5 minutes, stirring occasionally.
3. Stir in berbere spice and cook for 1 minute to toast the spices, releasing their aroma.
4. Pour in vegetable broth and add yellow split peas. Bring to a boil, then reduce heat to low.
5. Simmer uncovered for 45 minutes, stirring occasionally, until peas are tender and stew has thickened. Tip: If the stew gets too thick, add a splash of water.
6. Season with salt to taste and remove from heat. Tip: Let it sit for 10 minutes to allow flavors to meld.
7. Garnish with fresh cilantro and serve with lemon wedges on the side. Tip: Squeeze lemon over the stew before eating to brighten the flavors.

Perfectly creamy with a kick, this stew is a flavor bomb. Pair it with injera or crusty bread for a satisfying meal.

Gored Gored (Cubed Raw Beef with Spices)

Hungry for something bold and beefy? Gored Gored slaps with spicy, raw vibes—no cooking, just mixing. Perfect for adventurous eaters ready to dive into Ethiopia’s iconic dish.

Ingredients

• For the beef:
  • 1 lb beef tenderloin, cubed into 1/2-inch pieces
  • 1 tbsp lemon juice
• For the spice mix:
  • 2 tbsp berbere spice
  • 1 tsp salt
• For serving:
  • Injera or crusty bread

Instructions

1. Chill the beef cubes in the freezer for 10 minutes to firm up, making them easier to handle.
2. Toss the beef with lemon juice in a bowl, ensuring each piece is lightly coated to enhance flavor and texture.
3. Mix berbere spice and salt in a separate bowl, then sprinkle over the beef, tossing until evenly coated. Tip: Wear gloves to avoid spice stains.
4. Let the beef marinate at room temperature for 5 minutes, allowing the flavors to meld. Tip: Don’t skip this—it’s key for the authentic taste.
5. Serve immediately on injera or with crusty bread for scooping. Tip: For extra heat, add a pinch more berbere on top.

Gored Gored delivers a fiery, tender bite with a citrusy kick. Try stacking the beef on mini toasts for a party-friendly twist.

Summary

Brimming with vibrant flavors and rich traditions, our roundup of 20 Authentic Ethiopian Recipes offers a delicious journey into Ethiopia’s culinary heritage. Perfect for home cooks eager to explore global cuisines, these dishes promise to spice up your meal rotation. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!