Ethiopian Recipes

Ethiopian Recipes

Written By Bray Denard, PhD

Staple Ingredients

In order to make proper Ethiopian cuisine, you will need a few standard items. Many of the recipes use one or more of the items below. We highly suggest you make these first before you attempt to make a dish!

Niter Kibbeh (Spiced Clarified Butter)

Ingredients

  • 1/2 pound butter

  • 4 cloves garlic, smashed

  • 1 small shallot, chopped

  • 1 inch sliced ginger

  • 1 1/2 teaspoons black pepper

  • 2 tsp turmeric

  • 1 black and 1 green cardamom pod

  • 1/2 teaspoon fenugreek powder

  • 1/2 teaspoon cumin seeds

  • 1/2 cinnamon stick

  • 1/2 whole clove

Directions

  1. Place all ingredients in a saucepan over medium-low heat.

  2. Skim foam off the top until nearly all is removed. It will take 30 minutes or so.

  3. Strain through cheesecloth to remove solids.

  4. Pour cooled butter into a storage container with a top.

  5. Cap and store in the fridge for a few months or freeze for 6 months.

Mitmita (Fiery Spice Blend)

Ingredients

  • 1/2 cup of dried birds eye chili peppers

  • 2 tbsp cumin seeds

  • 2 tbsp green cardamom pods

  • 1 tbsp black peppercorns

  • 1 tbsp allspice berries

  • 1 tbsp ginger powder

  • 2 tsp garlic powder

  • 2 tsp whole cloves

  • 2 tsp sea salt

  • 2 tsp ground cinnamon

Directions

  1. Toast all whole spices (not powders) in a pan for a few minutes over low heat (optional, but encouraged).

  2. Grind spices together in a spice mill.

  3. Store in an airtight container.

Mekelesha (Finishing Spice Blend)

Ingredients

  • 2 tbsp ground black cardamom

  • 2 tbsp long pepper

  • 2 tbsp ground cinnamon

  • 1 tbsp cumin Seeds

  • 1 tbsp Whole Cloves

  • 2 tsp Ground Nutmeg

Directions

  1. Toast all whole spices (not powders) in a pan for a few minutes over low heat (optional, but encouraged).

  2. Grind spices together in a spice mill.

  3. Store in an airtight container.

Berbere (Aromatic Spice Blend)

Ingredients 

  • 1/2 cup cayenne 

  • 1/4 cup chili powder 

  • 1 TBSP salt

  • 1 tsp cardamom

  • 1 tsp coriander 

  • 1 tsp garlic powder 

  • 1 tsp ginger root

  • 1 tsp onion powder 

  • 1/4 tsp allspice

  • 1/4 tsp cinnamon 

  • 1/4 tsp clove

  • 1/4 tsp nutmeg

Directions

  1. Toast all whole spices (not powders) in a pan for a few minutes over low heat (optional, but encouraged).

  2. Grind spices together in a spice mill.

  3. Store in an airtight container.

Ethiopian Salad

It is traditional to serve dishes with a salad and Injera bread. Below is a simple salad that will go with whatever you choose to make!

Ingredients

  • 1 lemon, juice

  • 1 clove minced garlic

  • 2 TBSP red onion

  • 2 TBSP diced jalapeños

  • Salt and pepper

  • 1/4 cup olive oil

  • 4 cups shredded lettuce

  • 1 cup diced tomatoes

  • Diced hot peppers (optional)

Directions

1. Add the following to a jar:

  • 1 lemon, juice

  • 1 clove minced garlic

  • 2 TBSP red onion

  • 2 TBSP diced jalapeños

  • Salt and pepper

2. Allow to marinade at least 15 minutes.

3. Add 1/4 cup olive oil, cap and shake.

4. Add dressing to 4 cups shredded iceberg lettuce and 1 cup diced tomatoes. Top with diced hot peppers if desired.

Bray’s Injera (Ethiopian Flatbread)

This is my quick version of injera. The original version is a multiday ferment that can be a bit daunting, so I tend to go with this one!

Ingredients

  • 2 cups water

  • 1 tsp sea salt

  • 1 teaspoon active dry yeast

  • 1/2 cup Greek yogurt

  • 2 cups teff flour

  • 1 cup all-purpose flour

Directions

  1. Microwave 2 cups of cold filtered water for 90 seconds.

  2. Add 1 tsp sea salt to the water, but don’t stir.

  3. Add 1 tsp instant dry yeast on top of the water.

  4. Allow to sit 5 minutes, then stir vigorously.

  5. Add 1/2 cup of Greek Yogurt and 2 cups Teff flour to a large bowl.

  6. Whisk in the water yeast mixture until a smooth batter is formed.

  7. Cover with plastic wrap and allow to stand 16-24 hours.

  8. Whisk in up to 1 cup of all-purpose flour to obtain a crepe-like batter for pouring.

  9. Cover and let stand 1 hour.

  10. Heat large pan or Tangine to medium.

  11. Add the batter in a swirl to cover the bottom.

  12. Allow to cook 75% through, then add a top to the pan and steam for 1 minute.

  13. Once the edges lift from the pan, remove the injera and place it on a wire rack.

  14. Serve warm.

Misir Wot (Ethiopian Red Lentils)

Misir wot is sort of like a lentil stew. It is heavily spiced and delicious. It takes two spice mixes and a special spiced butter (niter kibbeh) to really do it right. I know that sounds like a lot, but it is worth it! I like to make this the day before so the flavors meld.

Ingredients

  • 2 cups red lentils

  • 1 red onion, diced

  • 4 cloves garlic

  • 1 inch of ginger, grated

  • 2 tsp berbere spice mix

  • 1 tsp mekelesha spice mix

  • 1/4 cup niter kibbeh (spiced butter)

  • Salt to taste

Directions

  1. Rinse lentils until the water runs clear.

  2. Saute diced onions in a dry pan for over medium heat until lightly golden.

  3. Add niter kibbeh, garlic, ginger, and berbere and saute for a few minutes.

  4. Add 1/2 cup water and simmer until onions soften and oil separates from the mixture.

  5. Add lentils and 3 cups of water.

  6. Bring to boil then cover and reduce heat to low.

  7. Simmer for 15-20 minutes, stirring until lentils are fully cooked.

  8. Taste and add salt to taste.

Beef Tibs

Tibs is a fantastic steak dish often served in T’ej houses. Make more than you think you will eat because it tends to disappear very quickly!

Ingredients

  • 2 TBSP niter kibbeh

  • 1/2 red onion, diced

  • 2 garlic cloves, crushed

  • 2 Roma tomatoes

  • 4 TBSP of Awaze (see bottom)

  • 1 lb sirloin steak cut into 1/2 inch cubes

  • 1 tsp salt

  • 2 TBSP jalapeños or red Fresno pepper

  • 3 sprigs Rosemary

Directions

  1. Cook onions and garlic in oil.

  2. Add tomato and cook for 3 minutes

  3. Add awaze and cook for 5 minutes.

  4. Add beef and cook for 15-20 minutes until the sauce has thickened.

  5. Add salt, peppers, and rosemary.

  6. Cook for a few minutes more until flavors have combined.

Awaze

Mix the following together:

  • 2 teaspoons berbere

  • 1 tablespoon mitmita

  • 1/2 cup T’ej or Pinot Noir

  • 2 tablespoons niter kibbeh, melted

  • 1/2 teaspoon salt