Discover 50 Ethiopian recipes, from quick favourites to slower weekend cooking.
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◷ 85 mineasy
An Ethiopian red lentil stew with sweet, thoroughly softened onions, warm berbere heat and a thick, spoonable texture, served with injera. Allow about 1 hour 25 minutes, or longer if the onions or lentils need more cooking.
Oct 16
◷ 80 minmedium
A comforting and flavorful Ethiopian-inspired poached chicken stew featuring seasonal root vegetables and traditional spices, gently simmered to tender perfection. This recipe highlights poaching as a gentle cooking method, celebrating an authentic stew that honors Ethiopian culinary traditions while using accessible ingredients.
Jan 31
◷ 200 minmedium
This hearty grain bowl features slow braised Ethiopian-style beef tibs infused with traditional spices, served over a bed of fluffy injera-inspired teff grains and topped with sautéed seasonal vegetables. It embraces slow braising as a comforting cooking method and highlights Ethiopian flavors without fusion elements, making it perfect for a wholesome weeknight meal.
Jan 29
◷ 30 mineasy
A vibrant and flavorful stir-fry featuring tender chicken pieces quickly cooked with a medley of fresh, seasonal vegetables, inspired by traditional Ethiopian spices and flavors. This recipe offers a quick weeknight meal that showcases the rich spice heritage of Ethiopian cuisine while embracing the convenience of stir-frying.
Jan 28
◷ 105 minmedium
A comforting slow-braised Ethiopian stew featuring tender chicken simmered in traditional spices, served alongside soft injera dumplings. This weeknight-friendly dish embraces seasonal root vegetables and balances warming flavors with approachable cooking techniques suitable for home cooks.
Jan 27
◷ 45 minmedium
Savor a vegetarian twist on classic Ethiopian flavors with injera dumplings, lightly poached and served alongside vibrant stir-fried seasonal vegetables. This dish celebrates traditional ingredients and methods while offering a fresh weeknight meal option that's both approachable and wholesome.
Jan 25
◷ 55 minmedium
A flavorful Ethiopian-inspired skillet supper featuring tender chicken poached in a spiced berbere sauce with seasonal vegetables. This dish highlights familiar ingredients enhanced by traditional Ethiopian spices, offering a warm, aromatic meal perfect for weeknight dining.
Jan 23
◷ 60 minmedium
A hearty Ethiopian-inspired skillet supper featuring pressure-cooked chicken thighs simmered in a rich, spiced berbere sauce, accompanied by a medley of seasonal root vegetables. This dish balances traditional flavors with weeknight ease, utilizing pressure cooking to tenderize the protein and meld flavors quickly.
Jan 22
◷ 105 minmedium
A comforting skillet supper featuring tender slow-braised chicken thighs and hearty Ethiopian spiced lentils, enriched with seasonal vegetables like carrots and kale. This dish brings the warm, aromatic flavors of traditional Ethiopian cuisine in a simple, approachable weeknight recipe, balancing rich protein and nutritious legumes with familiar slow-braising technique.
Jan 20
◷ 55 minmedium
A weeknight-friendly skillet supper featuring Ethiopian-inspired dumplings filled with spiced lentils, served atop a light berbere-spiced tomato sauce. This dish highlights seasonal produce like fresh tomatoes and greens, embraces Ethiopian culinary heritage, and uses skillet cooking for an approachable preparation.
Jan 16
◷ 90 minmedium
A comforting vegetarian dish featuring soft Ethiopian-style lentil dumplings paired with a medley of slow-braised seasonal vegetables seasoned with traditional Ethiopian spices. This recipe embraces slow braising as the cooking method, highlighting familiar flavors and wholesome ingredients perfect for a weeknight meal.
Jan 14
◷ 55 minmedium
Delicate poached lentil dumplings served with a richly spiced Ethiopian-inspired tomato sauce, highlighting seasonal tomatoes and classic Ethiopian spices for a comforting vegetarian weeknight meal.
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Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 18 minutes. Cooking takes 67 minutes. Allow 85 minutes in total. Makes 4 servings. Key ingredients: onions, to be finely chopped into 3–5 mm pieces, split red lentils, to be picked over and rinsed, neutral vegetable oil, such as rapeseed oil, garlic, to be finely grated or crushed, fresh ginger, to be finely grated. Equipment: Heavy-based saucepan or casserole, approximately 3 litres and 20–22 cm wide, with lid, Wooden spoon or heatproof spatula, Fine sieve, Kitchen scales and measuring jug, Chopping board and sharp knife, Fine grater or garlic press, Kettle, Microwave and microwave-safe plate with cover.
Kitchen tip: The baseline schedule assumes the onions soften and the lentils become tender at the stated checks. Extra softening, simmering or reduction will extend it; do not increase the heat simply to meet the estimate.
Preparation takes 20 minutes. Cooking takes 60 minutes. Allow 80 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 1.2 kg), niter kibbeh or spiced clarified butter, yellow onions, finely chopped, garlic, minced, ginger, minced. Equipment: Large heavy-bottomed pot or Dutch oven, Wooden spoon, Sharp knife, Measuring spoons, Measuring cup.
Kitchen tip: Use bone-in chicken thighs for the best flavor and moistness.
Preparation takes 20 minutes. Cooking takes 180 minutes. Allow 200 minutes in total. Makes 4 servings. Key ingredients: beef chuck, cut into 3 cm cubes, niter kibbeh (Ethiopian clarified butter) or unsalted butter, onion, finely chopped, garlic, minced, fresh ginger, grated. Equipment: large heavy-bottomed pot or Dutch oven, medium saucepan, frying pan, wooden spoon, knife, cutting board, measuring spoons, measuring jug, lid for pot.
Kitchen tip: For best results, use a heavy-bottomed pot or Dutch oven to ensure even heat distribution during slow braising.
Preparation takes 15 minutes. Cooking takes 15 minutes. Allow 30 minutes in total. Makes 4 servings. Key ingredients: boneless, skinless chicken thighs, cut into bite-sized pieces, vegetable oil, onion, thinly sliced, garlic, minced, fresh ginger, minced. Equipment: large wok or large frying pan, knife, cutting board, measuring spoons, wooden spoon or spatula.
Kitchen tip: Use a high smoke point oil like vegetable or canola to prevent burning during stir-frying.
Preparation takes 25 minutes. Cooking takes 80 minutes. Allow 105 minutes in total. Makes 4 servings. Key ingredients: chicken thighs, vegetable oil, carrots, parsnips, potatoes. Equipment: Large heavy-bottomed pot or Dutch oven, Mixing bowls, Wooden spoon or spatula, Measuring spoons and cups, Knife and chopping board, Steamer or large pot for steaming dumplings, Mixing spoon.
Kitchen tip: Browning the chicken well develops deeper flavor in the stew.
Preparation takes 25 minutes. Cooking takes 20 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: injera bread, berbere spice, chickpea flour, water, vegetable oil. Equipment: large mixing bowl, whisk, large pot or deep skillet for poaching, medium frying pan or wok, slotted spoon, knife, cutting board.
Kitchen tip: Be gentle when handling the dumplings during poaching to avoid breaking them.
Preparation takes 15 minutes. Cooking takes 40 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: chicken thighs, olive oil, onion, garlic, fresh ginger, grated. Equipment: large oven-safe skillet with lid or deep sauté pan, wooden spoon, knife, cutting board, measuring spoons, measuring cup.
Kitchen tip: Use a meat thermometer to ensure chicken reaches a safe internal temperature of 75°C (165°F).
Preparation takes 20 minutes. Cooking takes 40 minutes. Allow 60 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs, niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter infused with 1 tsp warm spices, red onions, thinly sliced (about 500 g), berbere spice blend, garlic, minced. Equipment: pressure cooker (electric or stovetop), large skillet or sauté pan, wooden spoon or spatula, sharp knife, cutting board.
Kitchen tip: For the best flavor, toast your berbere spice briefly in the pan before adding onions if desired.
Preparation takes 15 minutes. Cooking takes 90 minutes. Allow 105 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 1.2 kg), brown or green lentils, rinsed, carrots, peeled and diced, fresh kale leaves, stems removed and chopped, onion, finely chopped. Equipment: large oven-safe skillet or Dutch oven, wooden spoon, knife, cutting board, measuring spoons, measuring cup.
Kitchen tip: Use bone-in skin-on chicken for the most flavorful and juicy results; boneless will cook faster but be less rich.
Preparation takes 25 minutes. Cooking takes 30 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: red lentils, olive oil, yellow onion, garlic, fresh ginger. Equipment: medium saucepan, large skillet, mixing bowl, wooden spoon, knife, measuring cups and spoons.
Kitchen tip: If teff flour is unavailable, use all-purpose flour alone; the flavor will be less authentic but still delicious.
Preparation takes 30 minutes. Cooking takes 60 minutes. Allow 90 minutes in total. Makes 4 servings. Key ingredients: red lentils, water for cooking lentils, flour, onion, garlic cloves. Equipment: medium saucepan, mixing bowl, large frying pan or braising pot, wooden spoon, knife, cutting board, measuring cups and spoons.
Kitchen tip: Rinse the lentils thoroughly before cooking to remove any impurities.
Preparation takes 30 minutes. Cooking takes 25 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: red lentils, rinsed, water for soaking lentils, teff flour as a binder, onion, garlic. Equipment: blender or food processor, large pot, mixing bowl, wooden spoon, finely chopping knife, cutting board, slotted spoon, measuring cups and spoons.
Kitchen tip: When shaping dumplings, wet your hands slightly to prevent sticking.