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What cooks here have made, and the classics they come from.
Kibbeh with niter — 0 versions hereEvery kibbeh, with its filters →
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EthiopianDoro watChicken stewed slowly in onions, berbere and niter kibbeh until dark and thick, with whole hard-boiled eggs.Tastes hotBe its first cook →EthiopianKitfoFinely minced raw beef, warmed through with niter kibbeh and mitmita, served with fresh cheese and greens.Tastes very rich and hotBe its first cook →EthiopianTibsCubes of beef or lamb seared hot with onion, green chilli and spiced butter — quick, where wat is slow.Tastes rich and mildBe 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 →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.