A FOOD TRADITION
Eritrean Cuisine
Eritrean cuisine combines highland grain-based foods, spiced stews, legumes, vegetables, breads, and Red Sea and Middle Eastern influences.
Dishes linked to this cuisine
13–18 of 18
Shiro
A thick Eritrean stew made from seasoned chickpea flour with onions, garlic, chili, and oil.
Siga Tibs
Siga Tibs is an Eritrean dish of bite-sized beef sautéed or grilled with onion, garlic, chili, rosemary, and oil.
Tihlo
A traditional Eritrean dish of barley-flour dumplings served with a hot, spiced beef stew.
Tsebhi Birsen
A traditional Eritrean lentil stew simmered with onions, garlic, chili, and oil until richly seasoned.
Tsebhi Dorho
A traditional Eritrean chicken stew braised with onion, garlic, ginger, berbere, and often served with hard-boiled eggs.
Zigni
A richly spiced Eritrean stew traditionally made with beef, berbere, onion, garlic, and tomato, and served hot.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.