Sambusa

Ethiopian spice mixture

Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the Coffea plant. The genus Coffea is native to tropical Africa (specifically having its origin in Ethiopia and Sudan) and Madagascar, …

Zilzil tibs is an Ethiopian dish kind of a hybrid between a stir fry and a stew. Strips of tender beef sauteed in butter, herbs, spices and vegetables. It is meaty, rich and can be very spicy, traditionally …

Wat is an Ethiopian and Eritrean stew prepared with meat, vegetables, niter kibbeh, spices. Meat can be chicken, beef, or lamb. Wat is traditionally eaten with injera.

Timatim Salata is a delightful little side salad often served on top of Injera in Ethiopian and Eritrean cuisine. Timatim Salata is a welcome bite after the very spicy wat dishes. This is often times made with the …

Tibs means sauteed meat with or without vegetables. It could be hot or mild and containing little to no vegetables.

Shiro is a delicious chickpea powder-based dish (sometimes also including lentils and broad beans), slow-cooked with Ethiopia’s popular — and spicy — red berbere sauce. There are several kinds of shiro to enjoy, from the soupy thin shiro …

This is a dish common in Ethiopia, which is generally served for breakfast. It is made by slowly cooking fava beans in water. Once the beans have softened, they are crushed into a coarse paste. It is often …

Sega Wat is an Ethiopian dish where beef cubes are simmered in berbere sauce and herbal butter served with injera. It is the beef version of Doro Wat

A staple for the vegetarian repertoire of Ethiopian dishes is misir wat, or red lentil stew.

Mesir wot is a delicious (and beautifully colored) combination of split red lentils simmered in spicy berbere sauce. (Depending on the ingredients, it may be look darker.)

Traditional Red Lentil Stew, is both bold and comforting with a generous dollop of creamy Ayib cheese on top. This common red lentil stew, is a staple in Ethiopian cuisine.