Ethiopian & Eritrean recipes

Mild golden chicken-and-egg stew using turmeric instead of a heavy berbere profile.

The holiday stew: chicken and eggs simmered slow in a deep berbere and onion sauce.

Beef simmered down in a rich, deep-red berbere sauce.

Mild turmeric-forward split-pea stew.

Mild, comforting bone-in lamb and potato stew enriched with niter kibbeh.

Ground-beef stew built in layers with onion, fenugreek, chile/berbere and seasoned fat.

Red split lentils cooked soft in berbere, the everyday hero of the fasting plate.

Silky spiced chickpea-flour stew, the comfort food of the fasting table.

Mild yellow beef stew built with onion, turmeric, garlic, ginger and niter kibbeh.

Comforting beef, potato and carrot soup/stew with tomato, coriander and milk.

Seared beef finished with aromatic onion, chile and Ethiopian spices.

Fish simmered in a citrusy, ginger-forward berbere onion-tomato sauce.

High-heat stir-fry of finely cut tripe and liver with mitmita and niter kibbeh.

Cubed beef seasoned with awaze/berbere/mitmita and niter kibbeh; traditionally may be raw.

Finely minced beef worked with warm spiced butter and mitmita, Ethiopia's answer to steak tartare.

Meat seared hard and fast with onion, chilies, and berbere, somewhere between a stir-fry and a stew.

Chilled lentil salad brightened with citrus, onion and green chile.

Cool chickpea-flour preparation with lemon, onion and jalapeño; texture resembles soft crumbles.

Vegan pumpkin/squash stew with onion, berbere and finishing herbs/spices.

Collard greens cooked down with onion, garlic, and ginger until tender and savory.

Earthy beets cooked with carrots/onion; household variants may include potatoes.

Fresh tomato-onion-jalapeño salad with lemon/vinegar dressing; injera may be folded in for a fitfit-like version.

Decorative round celebratory bread scented with korerima and nigella.

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

Dough-like porridge made from bula, enriched with milk and butter.

Torn injera gently saturated in a berbere, tomato and aromatic sauce.

Warm mashed fava beans piled with fresh toppings, the weekend breakfast of champions.

Stiff Ethiopian porridge served with a central well of berbere-spiced niter kibbeh or oil.

Soft cracked-grain breakfast finished with niter kibbeh; grain variants include oats and corn.

No-cook vegan fitfit of ground flaxseed sauce, onion, jalapeño and torn injera.

Fresh Ethiopian curd cheese made by gently curdling hot milk with lemon and draining.

The deep red spice blend at the base of almost every wat. Make it once and everything tastes better.

Tangy Ethiopian fermented milk/yogurt made from whole milk and starter culture; tena adam optional.

Butter simmered with spices and strained clear, the aromatic fat behind every great wat.

Green beans roasted, ground, and brewed in a jebena, and poured over three rounds. An invitation to sit and stay.

Thin nourishing barley porridge/drink sweetened and optionally enriched with milk and niter kibbeh.

Coffee-leaf tea gently toasted, boiled with warming spices and steeped.