A FOOD TRADITION
Ethiopian Cuisine
A highland-centered cooking tradition built around injera, richly spiced stews, legumes, vegetables, and distinctive raw or cooked meat dishes.
Dishes linked to this cuisine
25–36 of 39
Kik Alicha
A mild Ethiopian yellow split-pea stew cooked with onion, garlic, turmeric, ginger, oil, and water.
Kinche
Kinche is cracked grain cooked until tender and commonly finished with butter and seasoning as a simple Ethiopian breakfast dish.
Kita
Kita is a simple Ethiopian unleavened flatbread made from wheat flour and cooked on a hot griddle or pan.
Kitfo
Kitfo is an Ethiopian preparation of finely minced beef seasoned with mitmita and spiced clarified butter, traditionally served raw or lightly warmed.
Kolo
Kolo is an Ethiopian roasted snack consisting of crunchy grains and legumes, commonly seasoned with salt and sometimes mixed with peanuts.
Minchet Abish
Minchet Abish is an Ethiopian minced-beef stew flavored with berbere, fenugreek, onion, garlic, ginger, and cooking fat.
Misir Wat
A spicy Ethiopian lentil stew prepared by simmering lentils with onion, garlic, berbere, oil, and water.
Sambusa
Sambusa is a crisp filled pastry commonly prepared with a seasoned minced-meat or lentil filling inside a wheat-flour wrapper.
Shiro Wat
A thick Ethiopian stew made by simmering chickpea flour with onion, garlic, berbere, oil, and water until smooth and richly seasoned.
Siga Wat
Siga wat is a spicy Ethiopian beef stew made by slowly simmering beef with onions, berbere, and a rich cooking fat.
Tere Siga
Tere siga is an Ethiopian preparation of raw beef served with hot spice seasoning and optional dipping accompaniments.
Tibs
Tibs is an Ethiopian dish of sautéed or grilled bite-sized meat with aromatic vegetables, spiced butter or oil, and hot seasoning.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.