Ingredients

• 🫓 8 ounces plain teff injera, torn into bite-size pieces
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• 🫒 2 teaspoons olive oil, divided
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• 🧅 1/4 cup finely diced yellow onion
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• 🧄 1 garlic clove, minced
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• 🍅 1/2 cup finely diced tomato
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• 🌶️ 1 teaspoon berbere spice
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• 🧂 1/4 teaspoon kosher salt
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• 🥚 3 large eggs
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• 🌶️ 1 small jalapeño, thinly sliced
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Directions

1. Tear the injera into bite-size pieces and set them aside in a medium bowl.
2. Heat 1 teaspoon of the olive oil in a 10-inch nonstick skillet over medium heat until it shimmers, about 1 minute.
3. Add the onion and garlic and cook over medium heat, stirring every 30 seconds, until the onion softens and looks translucent, 3 to 4 minutes.
4. Add the tomato, berbere, and salt, then cook over medium heat, stirring often, until the tomato breaks down into a thick, spoonable sauce, 5 to 6 minutes.
5. Add the torn injera and toss continuously with tongs for 1 to 2 minutes, until every piece is coated and warmed but still slightly springy.
6. Transfer the fitfit to a serving bowl and let it rest for 2 minutes so the injera can absorb the sauce without becoming mushy.
7. Crack the eggs into a small bowl and whisk with a fork until the yolks and whites are fully blended and no streaks remain.
8. Heat the remaining 1 teaspoon olive oil in the same skillet over medium-low heat, pour in the eggs, and stir slowly with a spatula for 2 to 3 minutes until softly set with small glossy curds; remove from the heat while a little moisture remains.
9. Spoon the scrambled eggs over the fitfit, scatter the sliced jalapeño on top, and serve immediately.

Ingredients

• 🫘 1/3 cup dry red lentils
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• 🫒 1 tablespoon olive oil
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• 🧅 1/2 cup finely chopped yellow onion
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• 🧄 2 garlic cloves, minced
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• 🌶️ 1 tablespoon berbere spice
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• 🥬 1 cup thinly sliced green cabbage
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• 🥕 1/2 cup thinly sliced carrot
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• 🌿 1/2 teaspoon ground turmeric
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• 🍞 2 1/2 ounces injera
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• 💧 1 1/2 cups water
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Directions

1. Rinse the red lentils in a fine-mesh strainer under cool running water until the water runs mostly clear, then drain well.
2. Heat 2 teaspoons of the olive oil in a medium saucepan over medium heat until shimmering, about 1 minute; add the onion and cook for 5 minutes, stirring occasionally, until soft and lightly golden.
3. Add the garlic and berbere to the onion and cook for 1 minute over medium heat, stirring constantly until fragrant but not browned.
4. Add the drained lentils and water, stir well, and bring the mixture to a gentle boil over medium-high heat, about 4 minutes.
5. Reduce the heat to low, partially cover the saucepan, and simmer the lentils for 18 to 22 minutes, stirring every 5 minutes, until thick and soft; add 1 to 2 tablespoons of water if the stew becomes dry before the lentils are tender.
6. Heat the remaining 1 teaspoon olive oil in a 10-inch skillet over medium heat; add the cabbage, carrot, and turmeric, then cook for 6 to 8 minutes, stirring every 1 to 2 minutes, until the vegetables are tender-crisp and brightly colored.
7. Warm the injera in a dry skillet over medium-low heat for about 30 seconds per side, until flexible and warmed through; do not crisp it.
8. Spoon the misir wat into a bowl, place the turmeric cabbage and carrots alongside it, and serve with the warmed injera.
9. Let the stew stand for 2 minutes before eating so it thickens slightly, then use pieces of injera to scoop up the stew and vegetables.

Ingredients

• 🍗 5 ounces boneless, skinless chicken breast, cut into 1-inch pieces
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• 🧅 1 cup yellow onion, finely diced
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• 🫒 2 teaspoons olive oil
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• 🌶️ 1 tablespoon berbere spice
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• 🧄 4 cloves garlic, minced
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• 🥬 2 cups chopped collard greens
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• 💧 1/2 cup water
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• 🫓 4 ounces injera
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• 🍋 1/2 lemon
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• 🧂 1/4 teaspoon salt
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Directions

1. Trim any visible fat from the chicken and cut it into 1-inch pieces; divide the minced garlic into two equal portions, and keep the onion and collards ready beside the stove.
2. Heat a 10-inch skillet over medium-low heat, add the diced onion, and cook uncovered for 8 to 10 minutes, stirring every 2 minutes, until soft, lightly golden, and nearly dry.
3. Add the olive oil, berbere, half of the minced garlic, and salt to the onions; stir over medium heat for 1 minute until fragrant and brick-red.
4. Add the chicken and 1/2 cup water, stir to coat the pieces, and bring the sauce to a gentle simmer over medium heat; reduce the heat to low, cover, and simmer for 12 to 15 minutes, stirring once halfway through, until the chicken reaches 165°F in the thickest piece and the sauce lightly coats it.
5. Transfer the chicken and sauce to a covered bowl, leaving any sauce in the skillet, and keep it warm while you cook the greens.
6. Add the collard greens and the remaining garlic to the skillet, cover, and cook over medium heat for 5 to 7 minutes, stirring twice, until the greens are bright, tender, and wilted; uncover for the final 1 minute so excess liquid evaporates.
7. Warm the injera in the same skillet over low heat for about 30 seconds per side, just until flexible and warm, then remove the skillet from the heat.
8. Spread the injera on a plate, spoon the chicken doro wat and gomen over it, and squeeze the lemon over the chicken; serve immediately while hot.

Ingredients

• 🌾 3 tablespoons dry pearled barley
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• 🫘 2 tablespoons canned chickpeas, drained and patted dry
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• 🫒 1 teaspoon olive oil
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• 🌶️ 1 teaspoon berbere spice
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• 🧂 1/8 teaspoon kosher salt
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Directions

1. Preheat the oven to 400°F and line a small rimmed baking sheet with parchment paper.
2. Drain the chickpeas, rinse them under cool water, and pat them very dry with a clean towel so they roast crisply.
3. Place the barley and chickpeas in a small bowl, add the olive oil, and stir until everything is lightly coated.
4. Spread the barley and chickpeas in one even layer on the prepared baking sheet.
5. Roast at 400°F for 20 to 25 minutes, stirring once after 12 minutes, until the barley is toasted and the chickpeas are firm and crunchy.
6. Transfer the hot mixture to a bowl, sprinkle with the berbere and salt, and toss thoroughly while warm.
7. Let the kolo rest uncovered for 5 minutes before eating so the coating sets and the crunch develops.

Ingredients

• 🫘 1 cup canned fava beans, drained and rinsed
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• 🍞 2 1/2 ounces dabo (Ethiopian bread), sliced
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• 🍅 1/2 cup diced tomato
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• 🧅 1/4 cup finely diced yellow onion
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• 🌶️ 1/2 small jalapeño, seeded and finely minced
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• 🍋 1 tablespoon fresh lemon juice
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• 🫒 1 2/3 tablespoons olive oil
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• 🧄 1 small garlic clove, minced
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• 🌶️ 1 teaspoon berbere spice
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• 🧂 1/4 teaspoon kosher salt
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Directions

1. Preheat the oven to 350°F and place a small baking sheet inside while it heats.
2. Place the dabo slices on the heated baking sheet and warm them for 5 to 7 minutes, until the edges are lightly crisp and the center is warm.
3. Heat the olive oil in a 10-inch skillet over medium heat for about 1 minute, until it shimmers but does not smoke.
4. Add the onion, garlic, and jalapeño and cook for 3 to 4 minutes, stirring once or twice, until the onion softens and looks translucent.
5. Add the diced tomato and berbere, then cook over medium heat for 3 minutes, stirring occasionally, until the tomato begins to break down and the mixture smells fragrant.
6. Add the drained fava beans and salt, reduce the heat to medium-low, and mash about two-thirds of the beans with a fork while leaving some beans whole.
7. Cook the ful for 4 to 5 minutes, stirring every minute, until it is thick, hot, and creamy; remove the skillet from the heat.
8. Stir in the lemon juice, taste, and adjust the salt if needed, then spoon the ful into a bowl and serve immediately with the warm dabo.
9. Rest the plated ful for 2 minutes before eating so the flavors settle and the surface cools slightly.

Ingredients

• 🫘 1/2 cup shiro powder
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• 🫓 4 ounces injera
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• 🧅 1/2 medium yellow onion, finely chopped
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• 🧄 2 garlic cloves, finely minced
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• 🌶️ 1 tablespoon berbere
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• 🫒 1 tablespoon vegetable oil
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• 🍅 1 medium tomato, diced
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• 🧅 1/4 small red onion, thinly sliced
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• 🧂 1/4 teaspoon salt
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• 💧 1 cup water
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Directions

1. Finely chop the yellow onion and garlic, dice the tomato, and thinly slice the red onion; keep the tomato and red onion separate for the salad.
2. Heat the vegetable oil in a 10-inch saucepan over medium heat until it shimmers, about 1 minute, then add the yellow onion and cook for 5 to 7 minutes, stirring every minute, until soft and translucent.
3. Add the garlic and berbere to the softened onion and stir over medium heat for 30 seconds, until fragrant but not browned.
4. Whisk the shiro powder and water together in a bowl until smooth and lump-free.
5. Pour the shiro mixture into the saucepan, stir continuously until combined, and bring it to a gentle simmer over medium heat.
6. Reduce the heat to low and simmer the shiro uncovered for 10 to 12 minutes, stirring every 2 minutes, until thick, glossy, and silky; stir in half of the salt during the final minute.
7. Toss the diced tomato, sliced red onion, and remaining salt in a small bowl, then let the salad stand for 5 minutes so the vegetables lightly soften.
8. Warm the injera in a dry skillet over low heat for 30 to 45 seconds per side, just until flexible and warm; do not let it crisp.
9. Rest the shiro for 2 minutes, then spoon it onto the injera with the tomato salad alongside and serve warm.

Ingredients

• 🥩 7 ounces lean beef strips
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• 🫒 1 tablespoon olive oil
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• 🧅 1/2 medium yellow onion, thinly sliced
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• 🌶️ 1 medium green chile, thinly sliced
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• 🌿 1 teaspoon fresh rosemary, chopped
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• 🥬 1 1/2 cups shredded green cabbage
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• 🥔 1 medium potato, about 6 ounces, cut into 1/2-inch cubes
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• 🥕 1 medium carrot, sliced into 1/4-inch rounds
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• 🟡 1/2 teaspoon ground turmeric
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• 🧂 1/2 teaspoon kosher salt
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Directions

1. Cut the onion, green chile, cabbage, potato, and carrot as directed, and pat the beef strips dry with paper towels so they sear instead of steam.
2. Heat 2 teaspoons of the olive oil in a 10-inch skillet over medium heat until it shimmers, about 1 minute.
3. Add the onion, green chile, rosemary, and half of the salt, then sauté over medium heat until the onion softens and looks translucent, 4 to 5 minutes, stirring every minute.
4. Add the cabbage, potato, carrot, and turmeric, toss well, cover the skillet, and cook over medium-low heat for 15 minutes, stirring every 5 minutes.
5. Uncover the vegetables and cook over medium heat for 5 to 8 minutes, stirring occasionally, until the potato is easily pierced with a fork and the cabbage is tender with lightly browned edges.
6. Transfer the finished atakilt wat to a serving plate, wipe out any loose burnt bits from the skillet, and heat the remaining 1 teaspoon olive oil over high heat until it shimmers.
7. Season the beef with the remaining salt, add it to the hot skillet in a single layer, and sear for 90 seconds without stirring; stir and cook for 1 to 2 minutes more until browned outside and the thickest strip reaches at least 145°F.
8. Remove the beef from the heat, rest it for 2 minutes, then serve the tibs beside the hot atakilt wat.

Ingredients

• 🍿 3 1/4 cups air-popped popcorn
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• 🥜 1/2 ounce roasted unsalted peanuts
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• 🌶️ 1 teaspoon mild berbere spice
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• 🧂 1/8 teaspoon kosher salt
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Directions

1. Place a large mixing bowl on the counter and make sure it is completely dry.
2. Pour the air-popped popcorn into the bowl.
3. Add the roasted peanuts to the popcorn.
4. Sprinkle the mild berbere evenly over the popcorn and peanuts.
5. Sprinkle the kosher salt evenly over the mixture.
6. Toss gently with clean hands or two large spoons for 20 to 30 seconds, until the berbere is distributed and the peanuts are evenly mixed throughout.
7. Let the popcorn rest for 1 minute so the seasoning settles, then serve immediately.

Ingredients

• 🫓 4 1/2 ounces whole-wheat Ethiopian kita flatbread, torn into bite-size pieces
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• 🥣 3/4 cup plain 2% Greek yogurt
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• 🍯 2 teaspoons honey
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• 🧈 1 tablespoon unsalted butter
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• 🌶️ 1 teaspoon berbere
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• 🌿 1/4 teaspoon ground cardamom
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• 🧂 1/8 teaspoon kosher salt
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Directions

1. Tear the kita into bite-size pieces and set them aside so they are ready for the skillet.
2. Stir the Greek yogurt and honey together in a small bowl until smooth, then set the bowl aside.
3. Melt the butter in a 10-inch nonstick skillet over medium-low heat until it is fully melted and gently foaming, about 1 minute.
4. Add the berbere, cardamom, and salt to the butter, then stir constantly for 20 seconds until fragrant without letting the spices darken.
5. Add the torn kita pieces and toss with a spatula until every piece is lightly coated with the spiced butter.
6. Toast the coated pieces over medium-low heat for 5 to 7 minutes, stirring every 30 seconds, until the edges are lightly crisp and the pieces are warmed through.
7. Remove the skillet from the heat and let the toasted kita rest for 2 minutes so the spice aroma settles and the pieces remain tender inside.
8. Spoon the honeyed yogurt into a serving bowl, pile the warm chechebsa on top, and drizzle any remaining honeyed yogurt over the surface before serving.

Ingredients

• 🫘 1/3 cup dry yellow split peas
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• 💧 1 1/4 cups water
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• 🧅 1/4 cup finely chopped yellow onion
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• 🧄 2 garlic cloves, minced
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• 🫚 1 teaspoon finely grated fresh ginger
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• 🟡 1/2 teaspoon ground turmeric
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• 🥬 1 1/2 cups chopped collard greens, tough stems removed
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• 🫒 1 tablespoon plus 1/2 teaspoon olive oil
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• 🫓 3 1/2 ounces injera
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• 🧂 1/4 teaspoon kosher salt
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Directions

1. Rinse the split peas under cold running water in a fine-mesh strainer until the water runs mostly clear, then drain well.
2. Heat 2 teaspoons of the olive oil in a small saucepan over medium heat until it shimmers, about 1 minute, then add the onion and cook for 4 to 5 minutes until soft and translucent.
3. Add the garlic, ginger, and turmeric to the saucepan and stir constantly over medium heat for 30 seconds, until fragrant but not browned.
4. Add the drained split peas, water, and half of the salt, then bring the mixture to a boil over high heat.
5. Reduce the heat to low, partially cover the saucepan, and simmer the split peas for 25 to 30 minutes, stirring every 8 minutes, until tender and creamy; add 1 to 2 tablespoons of water if the pot becomes dry before the peas soften.
6. Heat the remaining olive oil in a 10-inch skillet over medium heat, add the collard greens and remaining salt, and cook for 6 to 8 minutes, stirring every 2 minutes, until the greens are dark, tender, and reduced in volume.
7. Warm the injera in a dry skillet over medium-low heat for about 20 seconds per side, just until pliable; do not crisp it.
8. Spoon the kik alicha and gomen onto the injera, fold or roll the injera around the food, and let the plated meal rest for 2 minutes before eating.

Ingredients

• 🐟 8 ounces boneless, skinless cod fillet
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• 🫓 5 ounces injera
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• 🫛 1 cup fresh green beans, trimmed
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• 🍅 1 medium tomato, diced
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• 🧅 1/2 cup yellow onion, thinly sliced
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• 🌶️ 2 tablespoons prepared awaze sauce
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• 🫒 2 teaspoons olive oil
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• 🧄 2 garlic cloves, minced
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• 🍋 1 tablespoon lemon juice
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• 🧂 1/4 teaspoon kosher salt
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Directions

1. Pat the cod dry with paper towels, cut it into 1-inch pieces, and season all sides with the kosher salt.
2. Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the cod in a single layer and sear for 2 minutes without moving it, then turn the pieces and cook for 2 to 3 minutes more, until lightly browned and opaque in the center or 145°F internally; transfer the fish to a plate.
4. Reduce the skillet heat to medium, add the onion and green beans, and sauté for 4 to 5 minutes, stirring every minute, until the onion softens and the beans are bright green with a slight bite.
5. Add the tomato and garlic, then cook for 2 minutes, stirring continuously, until the tomato begins to soften and the garlic is fragrant.
6. Reduce the heat to medium-low, stir in the awaze sauce and lemon juice, and simmer for 1 minute until the sauce is hot and glossy.
7. Return the fish to the skillet and gently toss for 1 minute until every piece is coated and heated through, then remove the skillet from the heat and let it rest for 2 minutes.
8. Warm the injera in a clean dry skillet over low heat for about 30 seconds per side, then place it on a plate and spoon the fish and vegetables over it.

Ingredients

• 🌾 1 ounce all-purpose flour
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• 💧 1 tablespoon water
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• 🫒 1 1/4 teaspoons olive oil
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• 🌶️ 1/4 teaspoon Ethiopian berbere
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• 🌿 1/8 teaspoon ground cardamom
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• 🧂 1/16 teaspoon salt
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• 🍊 1 small orange
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Directions

1. Preheat the oven to 400°F and line a small baking sheet with parchment paper.
2. Stir the flour, berbere, cardamom, and salt together in a small bowl until evenly combined.
3. Add the water and 1/4 teaspoon of the olive oil, then stir until a firm dough forms.
4. Knead the dough on a clean surface for 2 minutes, pressing and folding until smooth and no dry flour remains.
5. Cover the dough and let it rest for 10 minutes at room temperature so it becomes easier to shape.
6. Roll the dough into a rope about 1/2 inch thick, then cut it into 1/2-inch pieces and place the pieces on the prepared baking sheet.
7. Toss the dough pieces with the remaining 1 teaspoon olive oil, then bake for 18 to 22 minutes, stirring once after 10 minutes, until crisp and golden brown; let them rest for 5 minutes to firm up.
8. Peel the orange, separate it into slices, and serve the slices beside the warm dabo kolo.

Ingredients

• 🌾 1 cup barley flour
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• 🥛 1 cup low-fat milk
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• 💧 1 1/2 cups water
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• 🧈 1 tablespoon niter kibbeh
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• 🌶️ 1 teaspoon berbere
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• 🧂 1/4 teaspoon kosher salt
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Directions

1. Pour the milk and water into a medium saucepan and warm over medium heat until steaming but not boiling, about 4 minutes.
2. Heat a dry 10-inch skillet over medium-low heat, add the barley flour, and toast it for 3 to 4 minutes, stirring constantly, until it smells nutty and turns slightly tan; do not let it brown deeply.
3. Slowly whisk the hot milk mixture into the toasted flour in the skillet, adding about 1/2 cup at a time to prevent lumps.
4. Whisk in the salt, reduce the heat to low, and cook for 6 to 8 minutes, stirring every 30 seconds, until the porridge is very thick, glossy, and pulls away from the sides of the skillet.
5. Spoon the hot genfo into a serving bowl and use the back of a spoon to shape it into a mound with a deep well in the center.
6. Warm the niter kibbeh and berbere in a small saucepan over low heat for 1 to 2 minutes, stirring once, until the butter is fully melted and the spices smell fragrant; do not let the berbere scorch.
7. Pour the hot spiced butter into the well, let the porridge rest for 2 minutes so it sets slightly, and serve immediately.
8. Mix a little of the butter into each spoonful as you eat, taking care because the center will be very hot.

Ingredients

• 🍗 7 ounces boneless, skinless chicken breast
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• 🥬 1 1/2 cups chopped green cabbage
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• 🥕 1 medium carrot, sliced
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• 🥔 7 ounces Yukon Gold potato, cut into 1/2-inch cubes
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• 🧅 1/2 medium yellow onion, thinly sliced
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• 🧄 2 garlic cloves, minced
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• 🫒 1 tablespoon olive oil
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• 1 teaspoon ground turmeric
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• 🌿 1 tablespoon fresh rosemary, finely chopped
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• 1/2 teaspoon kosher salt
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• 1 small injera, for serving
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Directions

1. Heat the oven to 425°F and line a small baking sheet with foil or parchment.
2. Pat the chicken dry with paper towels, then place it on the prepared baking sheet.
3. Rub the chicken with 2 teaspoons of the olive oil, the chopped rosemary, and 1/4 teaspoon of the salt.
4. Roast the chicken at 425°F for 18 to 24 minutes, until the thickest part reaches 165°F; transfer it to a plate and let it rest for 5 minutes.
5. While the chicken roasts, cut the cabbage, carrot, potato, and onion as directed, and mince the garlic.
6. Heat the remaining 2 teaspoons of olive oil in a 10-inch skillet over medium heat; add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly golden.
7. Stir in the garlic, turmeric, carrot, and potato, and cook over medium heat for 2 minutes, stirring to coat the vegetables with the turmeric and oil.
8. Add the cabbage and remaining 1/4 teaspoon salt, reduce the heat to medium-low, cover, and cook for 15 to 18 minutes, stirring every 5 minutes, until the potato is fork-tender and the cabbage is soft; add 1 tablespoon of water if the skillet becomes dry.
9. Slice the rested chicken, spoon the tikil gomen onto the injera, and arrange the chicken on top before serving hot.

Ingredients

• 🍖 5 ounces lean lamb stew meat, trimmed and cut into 1-inch cubes
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• 🧅 1/2 cup finely diced yellow onion
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• 🧄 2 garlic cloves, minced
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• 🫚 1 tablespoon finely grated fresh ginger
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• 1 teaspoon ground turmeric
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• 🥔 5 3/4 ounces peeled potato, cut into 1-inch chunks
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• 🫒 1 teaspoon olive oil
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• 🧂 1/4 teaspoon kosher salt
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• 💧 1/2 cup water
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• 🫓 1 small teff injera, about 6 inches across
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Directions

1. Pat the lamb dry with paper towels, peel and cut the potato, dice the onion, and mince the garlic and ginger so all ingredients are ready before cooking.
2. Heat the olive oil in a small heavy saucepan over medium heat until it shimmers, about 1 minute.
3. Add the onion and cook over medium heat for 5 minutes, stirring every minute, until softened and lightly golden at the edges.
4. Add the garlic, ginger, and turmeric, then stir constantly over medium heat for 1 minute until fragrant but not browned.
5. Add the lamb and salt, then cook over medium-high heat for 4 to 5 minutes, stirring every 1 to 2 minutes, until the pieces are browned on most sides.
6. Add the potato and water, scrape up any browned bits from the bottom, and bring the liquid to a gentle boil over medium-high heat.
7. Reduce the heat to low, cover the saucepan, and simmer for 22 to 25 minutes, stirring once halfway through, until the potato is easily pierced with a fork and the lamb reaches at least 145°F internally.
8. Remove the lid and simmer over medium-low heat for 3 to 5 minutes, stirring occasionally, until the liquid lightly coats the lamb and potatoes; remove from the heat and rest for 3 minutes.
9. Warm the injera in a dry skillet over low heat for about 30 seconds per side, then place it on a plate and spoon the lamb stew over or beside it for serving.

Ingredients

• 🌾 1 3/8 ounces barley flour
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• 💧 1 cup water
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• 🍯 1 tablespoon honey
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• 🌿 1/4 teaspoon ground cardamom
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• 🧂 1 pinch table salt
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Directions

1. Place a small, dry saucepan over medium-low heat for 1 minute.
2. Add the barley flour and toast it over medium-low heat, stirring constantly with a whisk for 4 to 6 minutes, until it smells nutty and turns slightly darker; do not let it scorch.
3. Slowly whisk in 1/2 cup of the water, adding it in a thin stream to prevent lumps.
4. Whisk in the remaining 1/2 cup water, cardamom, and salt until smooth.
5. Bring the drink to a gentle simmer over medium heat, whisking frequently, then cook for 3 to 4 minutes until lightly thickened and creamy.
6. Remove the saucepan from the heat and let the drink cool for 2 minutes, stirring once so the steam subsides.
7. Whisk in the honey until fully dissolved.
8. Pour into a heat-safe mug and let it rest for 2 minutes before drinking; serve warm.

Ingredients

• 🌾 2/3 cup dry cracked wheat
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• 💧 2 cups water
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• 🧂 1/4 teaspoon salt
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• 🍂 1/4 teaspoon ground cinnamon
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• 🌿 1/4 teaspoon ground cardamom
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• 2 Medjool dates, pitted and finely chopped
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• 🧈 1 teaspoon niter kibbeh
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Directions

1. Place a medium saucepan over medium-low heat and toast the dry cracked wheat for 2 to 3 minutes, stirring constantly, until it smells nutty but is not browned.
2. Pour in the water and add the salt, cinnamon, and cardamom, then raise the heat to high and bring the mixture to a full boil.
3. Reduce the heat to low, cover the saucepan, and simmer for 15 to 18 minutes, stirring every 5 minutes, until the wheat is tender and the porridge is thick.
4. Remove the lid and cook for 2 to 4 minutes more over low heat, stirring frequently, until no watery liquid remains and the porridge reaches a spoonable consistency.
5. Remove the saucepan from the heat and stir in the niter kibbeh until completely melted and evenly distributed.
6. Cover the saucepan and let the porridge rest for 5 minutes so the grains finish softening and the flavors settle.
7. Spoon the porridge into one bowl and scatter the chopped dates over the top.
8. Serve warm, stirring the dates into each bite as you eat.

Ingredients

• 🦃 5 ounces 99% lean ground turkey
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• 🫘 1 cup fresh green beans, trimmed and cut into 1-inch pieces
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• 🥕 1 medium carrot, peeled and sliced
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• 🍅 1/2 cup crushed tomatoes
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• 🧅 1/4 cup finely diced yellow onion
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• 🫒 2 1/2 teaspoons olive oil
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• 🌶️ 2 teaspoons berbere seasoning
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• 🧄 1 garlic clove, finely minced
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• 🧂 1/4 teaspoon kosher salt
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• 🫓 1 piece teff injera, about 4 ounces
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Directions

1. Warm a 10-inch skillet over medium heat, add the olive oil, and heat until it shimmers, about 1 minute.
2. Add the onion and garlic, then cook over medium heat until the onion is soft and translucent, 3 to 4 minutes, stirring once or twice.
3. Add the ground turkey, berbere, and salt, then cook over medium heat for 6 to 8 minutes, breaking the meat into small crumbles until no pink remains and the center reaches 165°F.
4. Stir in the crushed tomatoes, green beans, and carrot until all the vegetables are coated.
5. Cover the skillet and simmer over medium-low heat for 10 to 12 minutes, stirring once halfway through, until the green beans and carrots are fork-tender.
6. Remove the lid and simmer for 2 to 3 minutes, stirring occasionally, until the tomato sauce lightly coats the vegetables and turkey.
7. Warm the injera in a dry skillet over low heat for 30 to 45 seconds per side, until flexible and lightly warmed.
8. Place the injera on a plate, spoon the fasolia and berbere turkey over it, and let the dish rest for 2 minutes before eating.

Ingredients

• 🥩 6 ounces 95% lean beef stew meat, cut into 1/2-inch cubes
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• 🥬 4 cups chopped collard greens, tough stems removed
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• 🧅 1/2 cup finely chopped yellow onion
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• 🧄 2 garlic cloves, finely minced
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• 🫚 1 tablespoon finely grated fresh ginger
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• 🌶️ 1 green chile, such as a jalapeño, finely chopped
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• 🫒 2 teaspoons olive oil
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• 🧂 1/4 teaspoon kosher salt
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• 💧 1/2 cup water
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• 🫓 4 1/2 ounces teff injera
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Directions

1. Rinse the collard greens under cool water, pat them dry, remove the tough stems, and chop the leaves into bite-size pieces.
2. Pat the beef dry with paper towels, place it in a bowl, and season it evenly with the kosher salt.
3. Heat the olive oil in a 10-inch heavy-bottomed pot over medium heat until it shimmers, about 1 minute.
4. Add the onion and cook over medium heat, stirring every minute, until softened and lightly golden, 5 to 6 minutes.
5. Add the seasoned beef and cook over medium-high heat, stirring occasionally, until browned on most sides, 5 to 6 minutes.
6. Add the garlic, ginger, and green chile, then stir constantly over medium heat until fragrant, about 1 minute.
7. Add the collard greens and water, stir to combine, cover the pot, and simmer over low heat until the greens are tender and the beef is cooked through, 25 to 30 minutes; stir every 8 to 10 minutes and add 1 tablespoon water if the pot looks dry.
8. Warm the injera in a dry skillet over low heat for 30 to 45 seconds per side, then serve it with the hot gomen besiga for scooping.

Ingredients

• 🥣 3/4 cup plain nonfat Greek yogurt
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• ☕ 2 fluid ounces chilled brewed Ethiopian coffee
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• 🌿 1/4 teaspoon ground cinnamon
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• 🍯 1/2 teaspoon honey
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• 🥜 1/2 ounce chopped walnuts
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Directions

1. If the coffee is not already cold, pour 2 fluid ounces of brewed Ethiopian coffee into a small cup and refrigerate it at 40°F or colder until chilled, about 20 minutes.
2. Add the chilled coffee, cinnamon, and honey to a small bowl and stir for 20 seconds until the honey dissolves and the mixture looks evenly blended.
3. Place the Greek yogurt in a serving bowl and stir it with a spoon for 30 seconds until smooth.
4. Slowly pour the coffee mixture into the yogurt while stirring continuously for about 1 minute, stopping when the yogurt is uniformly mocha-colored and creamy.
5. Sprinkle the chopped walnuts evenly over the top and let the yogurt rest for 2 minutes so the flavors meld before serving.

Ingredients

• 🥚 3 large eggs
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• 🥚 1/4 cup pasteurized egg whites
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• 🫒 1 tablespoon olive oil
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• 🧅 1/2 cup finely diced yellow onion
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• 🍅 1 medium tomato, finely diced
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• 🌶️ 1 jalapeño, finely minced
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• 🧄 1 garlic clove, finely minced
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• 🌶️ 2 teaspoons berbere spice
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• 🧂 1/4 teaspoon kosher salt
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• 🫓 5 ounces injera
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Directions

1. Finely dice the onion and tomato, mince the jalapeño and garlic, and set each aside near the stove.
2. Whisk the eggs, egg whites, and salt in a medium bowl until fully combined and lightly foamy, about 30 seconds.
3. Heat the olive oil in a 10-inch nonstick skillet over medium heat until it shimmers, about 1 minute.
4. Add the onion and cook over medium heat, stirring every minute, until softened and lightly golden, 4 to 5 minutes.
5. Add the jalapeño, garlic, and berbere, then stir constantly over medium heat for 1 minute until fragrant but not browned.
6. Add the diced tomato and cook over medium heat, stirring occasionally, until the tomato softens and most of its liquid evaporates, 4 to 5 minutes.
7. Reduce the heat to low, pour in the egg mixture, and slowly fold with a silicone spatula every 10 to 15 seconds until soft, moist curds form and no liquid egg remains, 2 to 3 minutes.
8. Remove the skillet from the heat and let the dulet rest for 1 minute; the eggs should remain glossy and tender rather than dry.
9. Spoon the dulet onto a plate and serve immediately with the injera alongside or underneath for scooping.

Ingredients

• 🫘 1 cup cooked green lentils, drained and rinsed
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• 🍞 2 3/4 ounces Ethiopian dabo bread
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• 🫒 2 1/2 teaspoons olive oil
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• 🍋 1 tablespoon fresh lemon juice
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• 🟡 1 teaspoon Dijon mustard
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• 🧅 1/4 cup finely diced red onion
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• 🌶️ 1/2 small jalapeño, finely minced
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• 🌿 2 tablespoons finely chopped fresh parsley
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• 🌿 2 tablespoons finely chopped fresh cilantro
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• 🧂 1/4 teaspoon kosher salt
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Directions

1. Preheat the oven to 350°F and place the dabo bread on a small baking sheet; warm it for 5 to 7 minutes, until soft and lightly fragrant.
2. Rinse the cooked lentils under cool running water in a fine-mesh strainer, drain thoroughly, and transfer them to a medium bowl.
3. Finely dice the red onion, mince the jalapeño, and chop the parsley and cilantro on a cutting board.
4. Whisk the olive oil, lemon juice, Dijon mustard, and kosher salt in a small bowl until the dressing looks smooth and lightly emulsified.
5. Add the onion, jalapeño, parsley, and cilantro to the lentils and stir gently with a spoon until evenly distributed.
6. Pour the dressing over the lentil mixture and fold gently until every lentil is coated without crushing them.
7. Let the salad rest at room temperature for 10 minutes so the lemon, mustard, and herbs can flavor the lentils.
8. Transfer the salad to a bowl, place the warm dabo alongside it, and serve immediately.

Ingredients

• 🌱 1/3 cup dry yellow split peas
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• 💧 1 1/2 cups water
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• 🧅 2 ounces yellow onion, finely diced
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• 🫚 1 tablespoon fresh ginger, finely grated
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• 🟡 1 teaspoon ground turmeric
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• 🍆 5 ounces eggplant, cut into 1-inch cubes
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• 🥒 5 ounces zucchini, cut into 1-inch pieces
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• 🫒 1 tablespoon olive oil
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• 🧂 1/2 teaspoon kosher salt
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• 🍞 3 1/4 ounces injera
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Directions

1. Preheat the oven to 425°F and line a small baking sheet with parchment or foil.
2. Rinse the split peas under cool running water until the water runs mostly clear, then drain well.
3. Heat 1 teaspoon of the olive oil in a medium saucepan over medium heat for 30 seconds, add the onion and ginger, and cook for 3 minutes, stirring often, until the onion softens.
4. Add the split peas, water, and turmeric to the saucepan, stir, and bring the mixture to a boil over medium-high heat.
5. Reduce the saucepan to low heat, partially cover, and simmer for 30 to 35 minutes, stirring every 8 to 10 minutes, until the peas are very tender and the stew is thick and creamy.
6. Toss the eggplant and zucchini with the remaining 2 teaspoons olive oil and spread them in one layer on the prepared baking sheet.
7. Roast the vegetables for 22 to 25 minutes, turning them once after 12 minutes, until the eggplant is soft and browned and the zucchini has browned edges.
8. Stir the salt into the finished stew, let it rest off the heat for 3 minutes, and warm the injera in a dry skillet over low heat for 30 seconds per side.
9. Spoon the stew into a bowl, arrange the roasted vegetables alongside it, and serve with the warmed injera.

Ingredients

• 🫘 ⅔ cup canned chickpeas, drained and rinsed
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• 🫒 ½ teaspoon olive oil
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• 🌶️ 1 teaspoon mitmita spice
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• 🧂 ⅛ teaspoon kosher salt
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Directions

1. Preheat the oven to 425°F and line a small baking sheet with parchment paper.
2. Drain and rinse the chickpeas, then spread them on a clean kitchen towel and pat them very dry; remove any loose skins.
3. Transfer the chickpeas to a bowl and toss them with the olive oil and kosher salt until evenly coated.
4. Spread the chickpeas in a single layer on the prepared baking sheet, leaving space between them.
5. Roast at 425°F for 20 to 25 minutes, shaking the baking sheet after 12 minutes, until the chickpeas are browned and crisp on the outside.
6. Transfer the hot chickpeas to a bowl and toss them with the mitmita until evenly dusted.
7. Let the chickpeas rest for 5 minutes before eating so the coating sets and the centers cool slightly.

Ingredients

• 🌾 3/4 cup old-fashioned rolled oats
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• 🥛 1 cup 2% milk
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• 🍌 1 medium banana, sliced
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• 🌰 1 1/2 tablespoons sesame seeds
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• 🥄 1/2 tablespoon tahini
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• 🍯 2 teaspoons honey
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• 🌿 1/2 teaspoon ground cardamom
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• 🌿 1/4 teaspoon ground cinnamon
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Directions

1. Place the sesame seeds in a small dry saucepan over medium-low heat and toast them for 2 to 3 minutes, stirring constantly, until lightly golden and fragrant; immediately transfer them to a small plate.
2. Add the milk, oats, cardamom, and cinnamon to the same saucepan and stir to combine.
3. Bring the mixture to a gentle simmer over medium heat, stirring every 30 seconds so the oats do not stick.
4. Reduce the heat to low and cook for 5 to 7 minutes, stirring frequently, until the oats are soft and the porridge is thick but still spoonable.
5. Remove the saucepan from the heat and stir in the honey and tahini until fully blended and creamy.
6. Spoon the porridge into one serving bowl and let it stand for 2 minutes so it thickens slightly.
7. Arrange the sliced banana over the porridge and sprinkle the toasted sesame seeds on top.
8. Serve warm, stirring the banana into the porridge as you eat.

Ingredients

• 🫘 1 cup cooked chickpeas, drained and rinsed
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• 🫓 4 3/4 ounces fresh injera
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• 🧅 1/4 cup finely diced red onion
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• 🌶️ 1 tablespoon finely diced jalapeño
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• 🍋 1 tablespoon fresh lemon juice
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• 🫒 1 tablespoon olive oil
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• 🌶️ 1 teaspoon berbere
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• 🌿 1/2 teaspoon ground cumin
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• 🧂 1/4 teaspoon salt
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Directions

1. Drain and rinse the chickpeas under cool running water, then shake off excess water; no cooking or preheating is needed for this salad.
2. Finely dice the red onion and jalapeño, keeping the pieces small enough to blend evenly into the chickpeas.
3. Whisk the lemon juice, olive oil, berbere, cumin, and salt together in a small bowl until the mixture looks evenly combined, about 20 seconds.
4. Place the chickpeas in a medium bowl and mash them with a fork for 1 to 2 minutes, leaving some small pieces for texture rather than making a smooth purée.
5. Add the diced onion and jalapeño to the mashed chickpeas, then pour in the lemon-spice dressing and stir until every chickpea is coated.
6. Let the buticha rest at room temperature for 10 minutes so the onion, lemon, and spices can flavor the chickpeas.
7. Arrange the fresh injera on a plate, spoon the buticha onto the center, and serve immediately at room temperature, tearing off pieces of injera to scoop it up.

Ingredients

• 🫓 1 8-inch injera
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• 🫘 1/3 cup cooked brown lentils
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• 🌾 2 tablespoons shiro flour
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• 🫘 1/3 cup cooked split peas
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• 🥬 1 cup chopped collard greens
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• 🥬 1 cup thinly shredded green cabbage
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• 🧅 1/2 cup finely chopped yellow onion
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• 🫒 1 tablespoon olive oil
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• 🌶️ 2 teaspoons berbere
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• 🟡 1 teaspoon ground turmeric
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Directions

1. Finely chop the onion, chop the collard greens into bite-size pieces, and shred the cabbage; keep each vegetable in a separate small bowl.
2. Heat the olive oil in a 10-inch nonstick skillet over medium heat until it shimmers, about 1 minute, then cook the onion for 4 to 5 minutes, stirring often, until soft and translucent; divide the onion among five small bowls.
3. Return one onion portion to the skillet, stir in 1 teaspoon berbere, add the lentils and 2 tablespoons water, and simmer over medium-low heat for 5 minutes, stirring twice, until thick and saucy; transfer to a bowl.
4. Add a second onion portion, the shiro flour, 1/4 cup water, and 1/2 teaspoon berbere to the skillet, whisking constantly over medium-low heat until smooth; simmer for 4 to 5 minutes until glossy and spoon-thick, then transfer to a bowl.
5. Add a third onion portion, the split peas, and 2 tablespoons water to the skillet; simmer over medium-low heat for 5 minutes, stirring once, until the peas are hot and soft, then transfer to a bowl.
6. Add a fourth onion portion, the collard greens, and 2 tablespoons water to the skillet; cover and cook over medium heat for 4 to 5 minutes, stirring halfway, until the greens are tender and deep green, then transfer to a bowl.
7. Add the final onion portion, cabbage, turmeric, and 2 tablespoons water to the skillet; cook uncovered over medium heat for 4 to 5 minutes, stirring often, until the cabbage is tender but still slightly crisp.
8. Lay the injera on a dinner plate, spoon the five stews and vegetables in separate colorful portions around it, and let the platter rest for 2 minutes before serving so the injera can soften at the edges.

Ingredients

• 🌾 1/3 cup all-purpose flour
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• 1/4 teaspoon instant yeast
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• 1 teaspoon granulated sugar
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• 🫒 1 1/4 teaspoons olive oil
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• 🧂 1/8 teaspoon fine salt
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• 💧 1/2 cup water, divided
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• 🌿 1/2 cinnamon stick
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• 🌿 2 green cardamom pods, lightly crushed
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• 🍵 1 black tea bag
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Directions

1. Preheat the oven to 375°F and place a small oven-safe skillet or baking dish inside to warm for 5 minutes.
2. Stir the flour, yeast, sugar, and salt together in a small bowl until evenly combined.
3. Add 2 tablespoons of the water and the olive oil, then stir until a shaggy dough forms; knead it in the bowl for 3 minutes until smooth and slightly tacky.
4. Cover the bowl with a clean towel and let the dough rest in a warm place for 20 minutes, until it looks slightly puffy.
5. Shape the dough into a thick round about 3 inches wide, place it in the warmed skillet, and lightly press the top flat.
6. Bake the dabo for 15 to 18 minutes, until the top is lightly golden and the center feels firm; cool it for 5 minutes before serving.
7. Bring the remaining 8 fluid ounces of water, cinnamon stick, and crushed cardamom pods to a boil in a small saucepan over medium-high heat.
8. Remove the saucepan from the heat, add the black tea bag, and steep for 4 minutes until the tea is dark and aromatic.
9. Remove the tea bag and spices, pour the unsweetened tea into a cup, and serve it with the warm dabo.