Find Habesha food, your way

Minced raw or lightly cooked beef in spiced niter kibbeh and mitmita, an Ethiopian delicacy.

Sauteed beef or lamb with onion, garlic, and rosemary. Awaze, lega, derek, every kitchen has its version.

The celebration stew: chicken slow-simmered in berbere with a hard-boiled egg. Injera's best partner.

Silky spiced chickpea or broad-bean stew. A fasting-season staple loved year round.

The fasting platter: a colourful spread of vegetable and legume stews over injera, entirely plant-based.

Collard greens stewed with garlic and ginger. Simple, green, and often fasting-safe.

Red split lentils in berbere. A cornerstone of the fasting table and a vegan favourite.

Gently boiled lamb or beef in a light, peppery broth. Comfort in a bowl.

Finely chopped tripe, liver, and lean meat sauteed with spices. Rich and traditional.

Cubed raw beef tossed in niter kibbeh and awaze. For lovers of tere sega.

Injera torn and simmered in berbere sauce, often with meat. A classic breakfast.

Crisp fried pastry pockets of spiced lentils or meat. The go-to starter.

The sour teff flatbread that is plate, utensil, and staple all at once.

Slow-cooked fava beans with tomato, onion, and jalapeno. A beloved breakfast, often fasting-safe.

Spiced, air-dried beef jerky. Snack, side, and firfir ingredient.