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Note: Some of the recipes may list other spice blends in the recipe list. Those recipes will work beautifully with Ethiopian Berbere Substitute the spice blend in the recipe list with equal measurements.
Atakilt Wat
A cabbage and potato stew that is served on injera bread. Cabbage is a common staple in Ethiopian dishes, and when combined with potatoes, carrots, and Berbere, this dish becomes a simple yet essential part of daily dinners all over Ethiopia.
Doro Wat
A traditional national Ethiopian meal is offered on special occasions. Its origins can be traced back to 200 BC, when, the Somali region began to produce Doro Wat as well. Somalians chop the chicken pieces into cubes, whilst Ethiopians preserve the parts whole but without bones. The Somalian meal is thicker and almost stew-like, whilst the Ethiopian counterpart is likewise soupier.
Chechebsa
A breakfast dish that has been around for several centuries. It combines a simple bread, called kita, that is made just prior to serving and mixed with a berbere sauce. It is one of the few dishes that is eaten with a spoon and not injera. The name comes from cheche, which means “mix,” and bsa, which means “spread.” When making this dish, the thinner the kita, the more flavorful the final dish.
Bariis Iskukaris
This dish is typically made in a clay pot, so it does not resonate with a metal flavor from traditional pots. Historically, it has been served with a banana on the side and can be made with other meats, excluding pork.
Awaze Beef Tips
Little is known about the origins of Awaze sauce, but we do know that it has been used for centuries. It is normally very hot and spicy but can be made mild. There are some tales of how the Amharians made Awaze sauce and made it so hot that the Roman army wouldn’t steal any of the Ethiopians’ food. A few forensic culinarians believe this may have some truth to the story, as the Romans would take the berbere that is used in Awaze and use it to trade with the Somalians. The belief is that the Romans did not trust the spiciness of the berbere, and we also know that berbere never made it past the Somalian region. Regardless of whether the tale is true or not, Awaze sauce is a deep, rich flavor that is especially unique to the Ethiopian region.
Ethiopian Chicken Legs
The most widely farmed animals in practically every region of Ethiopia are chickens and cattle. Chicken and berbere make a very traditional and vintage flavor combination.
Ethiopian Beef and Noodles
Using Italian pasta, the Ethiopians used their berbere spices to season the meat, used large tomato dice, and curdled milk. In the last 50 years, milk has been replaced with cottage cheese. When serving the dish, it will look amazingly like Italian spaghetti.
Ingudai Tibs
A lovely side dish of mushrooms that goes well with a lot of Ethiopian cuisines. The use of mushrooms has increased throughout the area in the modern era. The earthy taste of the mushrooms complements the rich flavor of the berbere extremely well.
Gomen- Ethiopian Collard Greens
Collard greens have been used in Ethiopian cuisine for over 2,000 years. They can also be made with meats, resulting in a fuller dinner. Berbere works well with chicken, resulting in a really old and antique flavor combination.
Fried Cauliflower
Cauliflower is not a key ingredient in Ethiopian cuisine. It is grown primarily to satisfy international visitors to the country. Berbere flavors blended with the batter and deep-fried add a lovely depth to the character of the cauliflower.
Ethiopian Lasagna
The meal is interesting since it is meat-rich rather than cheesy. Also, unlike the Italian version, which layers the pasta and uses bread to force it onto a fork, the Ethiopian version involves rolling the meat mixture into the pasta to form logs.
Miser Wot
Lentils are an important crop in the Ethiopian highlands, and they are used in many vegetarian cuisines. Miser Wot is a popular fasting food. Berbere's simplicity and powerful flavor have kept it popular for decades. It is usually served alongside injera.
Injera- Ethiopian Flatbread
Injera is a bread in which the dough ferments for up to five days. It is served with soups, stews, and a variety of meats. Teff flour, which is derived from Ethiopian grass, is regarded as a very cultural and regional condiment.
Roasted Cauliflowers
Ethiopians have traditionally roasted vegetables and served them with rice or injera bread. The roasted vegetables might be preserved for several days.
Somali Sambusa
Samosa, or Sambusa? Samosa is indigenous to South Asia and the Middle East, whereas Sambusa is linked to Somalia and Ethiopia. Sambusa is packed with meat and potatoes, whereas Samosa is primarily vegetarian. In appearance, they are both wrapped in pastry and folded into a triangle shape.
Shiro Wat
Shiro wat is a stew that is eaten for lunch or dinner. It has historically been cooked with little bite-sized beef cubes or without any meat at all.
Niter Kibbeh- Ethiopian Spiced Butter
Niter Kibbeh is a spicy and flavorful butter that appears in many Ethiopian cuisines. Niter Kibbeh was created many centuries ago to add berbere flavor to foods and breads that were previously thought to be bland.