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What cooks here have made, and the classics they come from.
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Classics on the shelf that no one here has made yet. See them on the map →
EthiopianDoro watChicken stewed slowly in onions, berbere and niter kibbeh until dark and thick, with whole hard-boiled eggs.Tastes hotBe its first cook →EthiopianMisir watRed lentils cooked in a berbere-spiced onion base until soft and thick — the everyday fasting stew.Tastes hotBe its first cook →EthiopianShiroA smooth, thick stew of spiced chickpea or broad-bean flour, simmered with onion, garlic and berbere.Be its first cook →EthiopianGenfoA very thick porridge of barley or wheat flour, shaped into a mound with a well of spiced butter and berbere in the middle.Tastes mildBe its first cook →EthiopianTihloBalls of dough made from roasted barley flour, dipped one at a time into a hot, spiced stew or berbere sauce.Tastes hotBe its first cook →EthiopianZigniBeef stewed long with a mound of onions, berbere and spiced butter, often with tomato — red, thick and hot.Tastes hotBe its first cook →That's everything for that word. The index stops when it runs out.