Vegetable, lentil, split-pea, chickpea, and injera-friendly Ethiopian dishes.
A focused set of dishes for this craving, occasion, or cooking style.
8 dishes are ready to open from this collection
Open any dish below for ingredients, story, timing, serving notes, and pairings.
A tangy Ethiopian teff flatbread fermented for two to three days, finished with absit, and cooked on one side until full of e...
Ethiopian red lentil stew cooked with onion, garlic, ginger, berbere, and spiced oil until soft and fiery.
Ethiopian chickpea flour stew simmered with onion, garlic, berbere, and oil until smooth, spicy, and ready for injera.
Mild Ethiopian yellow split pea stew with turmeric, onion, garlic, ginger, and a soft buttery texture.
Ethiopian collard greens sauteed with onion, garlic, ginger, chile, and spiced oil until tender and fragrant.
Ethiopian cabbage, potato, and carrot stew seasoned with turmeric, onion, garlic, and ginger.
Warm mashed fava beans finished with olive oil, lemon, cumin, chile, tomato, and berbere for an Eritrean breakfast bowl.
Silky Eritrean chickpea-flour shiro simmered with onion, garlic, berbere, tomato, and oil until spoonable over injera.
Every recipe linked from Ethiopian Fasting Table is ready to open from the card above.
Start with Injera, Misir Wat, Shiro Wat, then use the country links and related dishes to build a complete table.
Ethiopia, Eritrea
Use this collection for meal planning, photo batching, and deciding which connected recipes to cook next.