15 + DELICIOUS ETHIOPIAN DINNER RECIPES TO MAKE AT HOME OR RESTAURANT STEP BY STEP GUIDE

Recipe by:chef ssentongo

Here are 15 delicious Ethiopian dinner recipes with step-by-step guides, perfect for home cooking or restaurant inspiration. Ethiopian cuisine features rich stews (wots), flavorful grilled meats (tibs), vibrant vegetarian dishes (fasting food), and the essential sourdough flatbread, injera.

---

Foundational Elements (Make First!)

1. Berbere Spice Blend
   The fiery, complex heart of Ethiopian stews.
   Ingredients: ½ cup paprika, 3 tbsp cayenne, 2 tbsp each: fenugreek powder, ground ginger, onion powder, garlic powder; 1 tbsp each: cardamom, coriander, cinnamon, allspice; 1 tsp each: cloves, nutmeg, black pepper.
   Steps: Dry-toast whole spices lightly (if using), grind finely. Mix all powders thoroughly. Store airtight. (Makes ~1 cup).
2. Niter Kibbeh (Spiced Clarified Butter)
   Adds deep, aromatic flavor.
   Ingredients: 1 lb unsalted butter, ¼ cup chopped onion, 2 garlic cloves (smashed), 1 tbsp each: grated ginger, fenugreek seeds; 1 tsp each: cardamom seeds, turmeric, dried basil.
   Steps: Melt butter over low heat. Add all ingredients. Simmer gently 30 mins (do not brown). Strain through cheesecloth. Store refrigerated.
3. Injera (Sourdough Flatbread)
   The essential utensil & base.
   Ingredients: 2 cups teff flour (ivory or brown), 1.5 cups water, ¼ tsp active dry yeast (optional starter), Pinch salt.
   Steps:
4. Mix teff flour + water into batter. Cover loosely. Ferment 1-3 days (sour smell, bubbly).
5. Stir in salt (and yeast mixed with 1 tbsp water if using). Thin batter to crepe consistency with water.
6. Heat non-stick skillet/pan. Pour batter (~½ cup) in spiral. Cover, cook 1-2 mins (no flipping!). Only bubbles form on top. Remove. Cool. (Pro Tip: Restaurants use special mitad griddles).

---

Main Dishes (Wots & Tibs)

4. Doro Wot (Chicken Stew)
   Ethiopia’s national dish.
   Ingredients: 4 chicken legs/thighs, ½ cup niter kibbeh, 3 tbsp berbere, 2 large onions (pureed), 2 tbsp garlic-ginger paste, 1 cup water/stock, 4 hard-boiled eggs, salt.
   Steps:
5. Brown chicken in niter kibbeh, remove.
6. Sauté onions 15 mins. Add garlic-ginger paste, berbere; cook 5 mins.
7. Return chicken. Add water. Simmer covered 45 mins.
8. Add eggs last 10 mins. Serve on injera.
9. Sega Wot (Beef Stew)
   Rich & spicy.
   Ingredients: 1.5 lbs beef (cubed), ⅓ cup niter kibbeh, ¼ cup berbere, 2 pureed onions, 1 tbsp garlic-ginger paste, 1 cup water, salt.
   Steps: Sauté onions in kibbeh 10 mins. Add berbere, cook 3 mins. Add beef, garlic-ginger. Sear beef. Add water. Simmer 1-1.5 hrs until tender.
10. Key Wot (Lamb Stew)
    Similar to Sega Wot, but with lamb.
    Ingredients: Substitute beef with lamb shoulder (cubed). Follow Sega Wot steps. Add 1 tsp cardamom for depth.
11. Tibs (Sautéed Meat – Beef or Lamb)
    Quick & aromatic.
    Ingredients: 1.5 lbs beef/lamb (thin strips), 3 tbsp niter kibbeh, 1 onion (julienned), 1 jalapeño (sliced), 1 tomato (diced), 2 tbsp awaze (berbere paste + water), rosemary, salt.
    Steps: Sear meat in kibbeh, remove. Sauté onion, jalapeño. Add tomato, awaze. Return meat. Toss 5 mins. Garnish with rosemary.
12. Kitfo (Ethiopian Beef Tartare)
    For the adventurous.
    Ingredients: 1 lb very fresh lean beef (minced), ¼ cup niter kibbeh (warmed), 1-2 tbsp mitmita (chili powder blend), salt. Optional: 1 tbsp cardamom.
    Steps: Mix meat, mitmita, salt (cardamom if using). Gently fold in warm kibbeh. Serve immediately with injera & ayib (cheese). (Can be lightly cooked: “leb leb”).

---

Vegetarian Delights (Often Vegan)

9. Misir Wot (Red Lentil Stew)
   Staple & crowd-pleaser.
   Ingredients: 1 cup red lentils, 3 tbsp niter kibbeh (or oil), 3 tbsp berbere, 1 pureed onion, 2 tbsp tomato paste, 3 cups water, salt.
   Steps: Sauté onion in kibbeh 5 mins. Add berbere, tomato paste; cook 2 mins. Add rinsed lentils, water. Simmer 30 mins until thick. Stir often.
10. Shiro Wot (Chickpea/Pea Flour Stew)
    Creamy & comforting.
    Ingredients: 1 cup shiro powder (ground chickpeas/peas), ¼ cup niter kibbeh (or oil), 1 diced onion, 2 minced garlic cloves, 1 tbsp berbere, 4 cups water/stock, salt.
    Steps: Sauté onion, garlic in kibbeh. Add berbere. Whisk in shiro powder. Slowly add water, whisking constantly. Simmer 20 mins until thick.
11. Gomen Wot (Collard Greens)
    Garlicky & savory.
    Ingredients: 1 large bunch collards (chopped), 3 tbsp niter kibbeh, 1 chopped onion, 3 minced garlic cloves, 1 jalapeño (minced), 1 tsp ginger paste, salt, lemon juice.
    Steps: Blanch collards 5 mins, drain. Sauté onion, garlic, ginger, jalapeño in kibbeh. Add collards. Stir-fry 10-15 mins. Finish with lemon.
12. Atakilt Wot (Spiced Cabbage, Carrots & Potatoes)
    Sweet & mild.
    Ingredients: 2 cups cabbage (shredded), 1 cup carrots (julienned), 1 cup potatoes (cubed), 3 tbsp niter kibbeh, 1 chopped onion, 1 tsp turmeric, 1 tsp cumin, salt, ½ cup water.
    Steps: Sauté onion in kibbeh. Add turmeric, cumin. Add potatoes, carrots; cook 5 mins. Add cabbage, water. Cover, simmer 15-20 mins until tender.
13. Kik Alicha (Mild Yellow Split Pea Stew)
    Turmeric-infused & soothing.
    Ingredients: 1 cup yellow split peas, 3 tbsp niter kibbeh, 1 pureed onion, 1 tbsp minced ginger, 1 tbsp minced garlic, 1 tsp turmeric, 4 cups water, salt.
    Steps: Rinse peas. Sauté onion, ginger, garlic in kibbeh. Add turmeric. Add peas, water. Simmer 45-60 mins until creamy. Mash slightly.

---

Sides & Extras

14. Azifa (Spiced Lentil Salad)
    Tangy & refreshing.
    Ingredients: 1 cup cooked green/brown lentils, 1 finely chopped red onion, 1 minced jalapeño, 3 tbsp lemon juice, 2 tbsp mustard, 1 tbsp niter kibbeh (melted) or oil, salt, black pepper.
    Steps: Mix all ingredients. Chill 1 hr. Serve cold.
15. Dinich Wot (Potato Curry)
    Simple & satisfying.
    Ingredients: 4 potatoes (cubed, parboiled), 3 tbsp niter kibbeh, 1 chopped onion, 1 tbsp berbere (or 2 tsp paprika for mild), 1 tbsp tomato paste, 1 cup water, salt.
    Steps: Sauté onion in kibbeh. Add berbere, tomato paste. Add potatoes, water. Simmer 10-15 mins until tender & saucy.

---

Essential Serving Guide

• Tibs: Serve on a sizzling platter (restaurant style) or hot skillet.
• Wots & Stews: Ladle generously onto a large piece of injera on a communal platter (messob basket).
• Vegetables & Salads: Arrange in mounds around the wots on the platter.
• Injera: Use as a base for stews and as utensils (tear pieces to scoop food).
• Accompaniments: Serve with Ayib (fresh cheese), Mitmita (spice blend), and Awaze (spicy paste).

Key Tips for Success

• Onions: Pureeing or finely mincing is crucial for authentic stew texture.
• Low & Slow: Wots develop flavor through gentle simmering.
• Spice Control: Adjust berbere/mitmita to your heat preference.
• Injera Patience: Fermentation is key! Use starter if possible.
• Teff Flour: Essential for authentic injera (find in African/international stores or online).

Enjoy your Ethiopian feast! This spread offers the perfect balance of spicy, savory, and mild dishes for a true shared dining experience. ብላይ ጣዕም! (Bilay t’aam! – Enjoy your meal!)