Doro wat
Chicken stewed slowly in onions, berbere and niter kibbeh until dark and thick, with whole hard-boiled eggs.
What makes it doro wat
- A mountain of red onion, cooked down without fat first.
- Berbere and niter kibbeh.
- Hard-boiled eggs, scored, simmered in the sauce.
Where it comes from
The celebration dish, made for holidays — above all to break the long fast before Easter. The onions alone can take an hour, cooked down to a jam before the berbere and spiced butter go in.
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