One of the coolest places you can ever be in Africa is Ethiopia. It’s the country with the oldest Christianity religion and you have to expect a lot of flavors from that type of country, especially in their dinner.
These 25 recipes are the best traditional Ethiopian dinner recipes you can ever wish for. Each meal is traditionally served on injera, a sourdough flatbread that acts like your plate and utensil.
1. DORO WAT
(serves 6)
The sauce is legit spicy but in the best way, and the boiled eggs soak up all that amazing flavor, it’s so good you’ll want to drink the sauce.
Ingredients (with cost):
- 2 lbs chicken thighs ($8)
- 6 hardboiled eggs ($2)
- 3 onions ($2)
- 8 tbsp berbere spice ($4)
- 4 tbsp niter kibbeh (spiced butter) ($3)
- 6 cloves garlic ($1)
- 2 inch piece ginger ($1)
- 2 tbsp tomato paste ($0.50)
- Salt to taste ($0.10)
- 2 cups chicken broth ($2)
Total cost: ~$23.60 ($3.93 per serving) Cook time: 1 hour 45 minutes
Instructions (no cap, follow these exactly):
- Start by purging your chicken in lemon juice and water for 30 mins – trust, this is key
- While that’s happening, dice those onions super fine – we’re talking tiny pieces bestie
- Heat up your niter kibbeh in a deep pot and caramelize those onions until they’re golden brown (like 15-20 mins)
- Add minced garlic and ginger – let them do their thing for 2 mins
- Drop that berbere spice in and stir for like 5 mins to wake up the flavors
- Add your chicken pieces and let them get coated in all that goodness
- Pour in tomato paste and broth, then let it simmer covered for like an hour
- Make little slits in your boiled eggs and add them for the last 20 mins
- The sauce should be thick enough to coat the back of a spoon
2. SHIRO WAT
(serves 4)
It’s creamy, smooth, and has this nutty undertone that’s so satisfying. The texture is like the smoothest hummus you’ve ever had but warm and cozy.
Ingredients:
- 2 cups shiro powder (ground chickpeas) ($5)
- 2 onions ($1.50)
- 4 cloves garlic ($0.50)
- 2 tbsp niter kibbeh ($1.50)
- 4 cups water ($0)
- Salt to taste ($0.10)
Total cost: ~$8.60 ($2.15 per serving) Cook time: 45 minutes
Instructions:
- Dice those onions super fine (we love a consistent dice)
- Heat niter kibbeh and cook onions until they’re translucent
- Add minced garlic and cook for another minute
- Gradually add shiro powder while whisking to avoid lumps (this is crucial bestie)
- Keep stirring and add water slowly – it’s literally arm day
- Simmer on low heat for 30 mins, stirring occasionally
- The final texture should be like thick gravy – if it’s too thick, add more water
3. MISIR WAT
(serves 6)
The lentils break down into this velvety texture that’s perfect for scooping up with injera.
Ingredients:
- 2 cups red lentils ($4)
- 2 onions ($1.50)
- 4 tbsp berbere ($2)
- 3 tbsp niter kibbeh ($2)
- 4 cloves garlic ($0.50)
- 1 inch ginger ($0.75)
- 4 cups water ($0)
- Salt to taste ($0.10)
Total cost: ~$10.85 ($1.80 per serving) Cook time: 50 minutes
Instructions:
- Rinse those lentils until water runs clear
- Finely dice onions and mince garlic + ginger
- Heat niter kibbeh, sauté onions until golden (10 mins)
- Add garlic, ginger, berbere – cook 3 mins
- Add lentils and water, bring to boil
- Reduce heat, simmer 30-35 mins uncovered
- Season with salt when lentils are tender
4. TIBS
(serves 4)
The meat is giving juicy perfection with crispy edges, and those peppers add this sweet charred flavor that’s literally everything.
Ingredients:
- 1 lb beef sirloin or lamb ($12)
- 2 onions ($1.50)
- 2 bell peppers ($2)
- 2 jalapeños ($0.50)
- 3 tbsp niter kibbeh ($2)
- 2 cloves garlic ($0.25)
- Black pepper ($0.10)
- Salt ($0.10)
Total cost: ~$18.45 ($4.61 per serving) Cook time: 30 minutes
Instructions:
- Cut meat into 1-inch cubes, season with salt and pepper
- Heat pan until smoking hot
- Sear meat in batches until browned (3-4 mins each)
- Remove meat, add veggies to same pan
- Cook until charred but still crisp
- Return meat to pan, add garlic
- Toss everything together for 2 mins
5. KITFO
(serves 4)
It’s the Ethiopian version of steak tartare and it’s so buttery and warm with spices.
Ingredients:
- 1 lb lean beef tenderloin ($15)
- 4 tbsp niter kibbeh ($2.50)
- 2 tbsp mitmita spice ($3)
- Salt ($0.10)
- Optional: cottage cheese ($2)
Total cost: ~$22.60 ($5.65 per serving) Cook time: 15 minutes
Instructions:
- Have butcher freshly grind the beef
- Warm niter kibbeh until just melted
- Hand-chop beef very finely if needed
- Mix beef with warm spiced butter
- Add mitmita and salt to taste
- Serve immediately either cold or barely warmed
6. BEYAINATU
(serves 4)
This platter is the moment! It’s like a flavor journey with different textures and spice levels that complement each other perfectly.
Ingredients:
- 1 cup each of 4 different stews ($12)
- Fresh injera ($3)
- Mixed vegetables ($4)
- Berbere ($1)
- Niter kibbeh ($2)
Total cost: ~$22 ($5.50 per serving) Cook time: 2 hours total
Instructions:
- Prepare each stew separately
- Steam or sauté vegetables
- Warm injera slightly
- Arrange stews in a circle
- Place vegetables between stews
- Garnish with extra niter kibbeh
7. GOMEN
(serves 4)
The greens are tender but still have bite, and the flavor is mad earthy with garlic coming through strong.
Ingredients:
- 2 bunches collard greens ($4)
- 2 onions ($1.50)
- 4 cloves garlic ($0.50)
- 2 tbsp niter kibbeh ($1)
- Salt and pepper ($0.20)
Total cost: ~$7.20 ($1.80 per serving) Cook time: 45 minutes
Instructions:
- Remove stems, chop greens finely
- Boil greens for 15 mins, drain well
- Sauté onions in niter kibbeh
- Add garlic, cook 2 mins
- Mix in greens, cook 20 mins more
- Season to taste
8. ATAKILT WAT
(serves 6)
This hits different, it’s the coziest vegetable stew with turmeric giving it this gorgeous golden glow up.
Ingredients:
- 1 head cabbage ($2)
- 4 carrots ($1)
- 4 potatoes ($2)
- 2 onions ($1.50)
- 3 tbsp niter kibbeh ($2)
- Turmeric ($0.50)
- Salt ($0.10)
Total cost: ~$9.10 ($1.52 per serving) Cook time: 40 minutes
Instructions:
- Chop all veggies into similar sizes
- Sauté onions in niter kibbeh
- Add turmeric, cook 1 min
- Add potatoes, then carrots
- Finally add cabbage
- Cover and simmer 25 mins
- Stir occasionally until tender
9. FASOLIA
(serves 4)
The green beans stay crisp-tender and the carrots add this subtle sweetness that’s perfect.
Ingredients:
- 1 lb green beans ($3)
- 3 carrots ($1)
- 1 onion ($0.75)
- 2 tbsp niter kibbeh ($1)
- 2 cloves garlic ($0.25)
- Salt and pepper ($0.20)
Total cost: ~$6.20 ($1.55 per serving) Cook time: 25 minutes
Instructions:
- Trim beans, slice carrots
- Heat niter kibbeh, sauté onions
- Add garlic, cook 1 min
- Add carrots, cook 5 mins
- Add beans, cook until tender-crisp
- Season to taste
10. DINICH ALICHA
(serves 4)
These potatoes are giving butter-soft vibes with turmeric adding this gorgeous subtle warmth.
Ingredients:
- 6 large potatoes ($3)
- 2 onions ($1.50)
- 2 tbsp niter kibbeh ($1)
- 2 cloves garlic ($0.25)
- 1 tsp turmeric ($0.25)
- Salt ($0.10)
Total cost: ~$6.10 ($1.53 per serving) Cook time: 35 minutes
Instructions:
- Cube potatoes uniformly
- Sauté onions in niter kibbeh
- Add garlic and turmeric
- Add potatoes, stir to coat
- Add 1/2 cup water, cover
- Simmer until tender
- Mash slightly with back of spoon
11. KIK ALICHA
(serves 6)
It’s creamy, mild comfort with this subtle garlic undertone that’s perfect when you want something soothing.
Ingredients:
- 2 cups yellow split peas ($3)
- 2 onions ($1.50)
- 3 tbsp niter kibbeh ($2)
- 4 cloves garlic ($0.50)
- 1 inch ginger ($0.75)
- Turmeric ($0.25)
- Salt ($0.10)
Total cost: ~$8.10 ($1.35 per serving) Cook time: 1 hour
Instructions:
- Rinse split peas until water runs clear
- Boil split peas for 30 mins
- Meanwhile, sauté onions in niter kibbeh
- Add minced garlic, ginger, turmeric
- Combine with cooked peas
- Simmer 20 mins until creamy
- Mash slightly while cooking
12. AZIFA
(serves 4)
This cold lentil salad is legit refreshing with this zesty kick that’s straight fire.
Ingredients:
- 1 cup green lentils ($2)
- 1 red onion ($0.75)
- 2 jalapeños ($0.50)
- 3 limes ($1)
- 1/4 cup mustard ($0.50)
- Olive oil ($0.50)
- Salt ($0.10)
Total cost: ~$5.35 ($1.34 per serving) Cook time: 30 minutes + cooling
Instructions:
- Cook lentils until tender but firm
- Finely dice onion and jalapeños
- Make dressing with lime juice and mustard
- Cool lentils completely
- Mix everything together
- Chill for at least 1 hour
- Adjust seasoning before serving
13. KATEGNA
(serves 4)
This hits different, it’s like spicy toast but make it Ethiopian. The berbere butter soaks into the injera and it’s everything.
Ingredients:
- 2 large pieces injera ($2)
- 4 tbsp niter kibbeh ($2.50)
- 2 tbsp berbere ($1)
- Salt ($0.10)
Total cost: ~$5.60 ($1.40 per serving) Cook time: 10 minutes
Instructions:
- Mix niter kibbeh with berbere
- Cut injera into triangles
- Heat skillet over medium heat
- Toast injera until crispy
- Brush with spiced butter mixture
- Serve immediately while hot
14. KINCHE
(serves 4)
Think savory oatmeal but make it bougie. It’s creamy, buttery, and honestly so satisfying.
Ingredients:
- 2 cups cracked wheat ($3)
- 3 tbsp niter kibbeh ($2)
- 1 onion ($0.75)
- Salt ($0.10)
- 4 cups water ($0)
Total cost: ~$5.85 ($1.46 per serving) Cook time: 25 minutes
Instructions:
- Toast cracked wheat in dry pan
- Sauté diced onion in niter kibbeh
- Add wheat and water
- Bring to boil, then simmer
- Cook until water is absorbed
- Stir in extra niter kibbeh
15. MINCHET ABISH
(serves 6)
The fenugreek gives this ground beef dish this unique maple-y note that’s seriously addictive.
Ingredients:
- 2 lbs ground beef ($10)
- 2 onions ($1.50)
- 4 tbsp berbere ($2)
- 2 tbsp fenugreek ($1)
- 3 tbsp niter kibbeh ($2)
- Garlic and ginger ($1)
- Salt ($0.10)
Total cost: ~$17.60 ($2.93 per serving) Cook time: 45 minutes
Instructions:
- Brown meat in batches
- Sauté onions until golden
- Add spices, garlic, and ginger
- Return meat to pan
- Simmer with some water
- Cook until sauce thickens
16. AYIB
(serves 4)
Ingredients:
- 1 gallon whole milk ($4)
- 4 lemons ($2)
- Salt ($0.10)
Total cost: ~$6.10 ($1.53 per serving) Cook time: 30 minutes + draining
Instructions:
- Heat milk until almost boiling
- Add lemon juice slowly
- Let curds form
- Strain through cheesecloth
- Drain for 1-2 hours
- Add salt to taste
- Break up into small curds
17. FITFIT
(serves 4)
It’s spicy, tangy, and has the most amazing texture.
Ingredients:
- 2 large injera ($2)
- 3 tbsp niter kibbeh ($2)
- 2 tbsp berbere ($1)
- 1 onion ($0.75)
- 2 tomatoes ($1)
- Green chilies ($0.50)
Total cost: ~$7.25 ($1.81 per serving) Cook time: 20 minutes
Instructions:
- Tear injera into small pieces
- Sauté onions in niter kibbeh
- Add berbere, cook briefly
- Mix in chopped tomatoes
- Add torn injera
- Toss until well combined
- Garnish with chilies
18. DULET
(serves 4)
It’s rich, spicy, and has this amazing depth of flavor.
Ingredients:
- 1/2 lb each: tripe, liver, lean meat ($8)
- 2 onions ($1.50)
- 3 tbsp niter kibbeh ($2)
- Green chilies ($0.50)
- Cardamom, cinnamon ($1)
- Salt and pepper ($0.20)
Total cost: ~$13.20 ($3.30 per serving) Cook time: 1 hour
Instructions:
- Clean and parboil tripe
- Finely chop all meats
- Sauté onions in niter kibbeh
- Add spices and chilies
- Cook meats separately
- Combine everything
- Cook until well done
19. ZILZIL TIBS
(serves 4)
These beef strips are literally melt-in-your-mouth tender with crispy edges that are everything.
Ingredients:
- 1 lb beef tenderloin ($15)
- 2 onions ($1.50)
- 2 bell peppers ($2)
- 3 tbsp niter kibbeh ($2)
- Rosemary ($0.50)
- Salt and pepper ($0.20)
Total cost: ~$21.20 ($5.30 per serving) Cook time: 25 minutes
Instructions:
- Cut beef into long strips
- Season well with salt and pepper
- Heat pan until very hot
- Sear meat in batches
- Sauté vegetables separately
- Combine with fresh rosemary
- Finish with niter kibbeh
20. YEBEG ALICHA
(serves 6)
This mild lamb stew is giving pure comfort vibes with tender meat that just falls apart.
Ingredients:
- 2 lbs lamb ($16)
- 3 onions ($2.25)
- 4 tbsp niter kibbeh ($2.50)
- 1 inch ginger ($0.75)
- 4 garlic cloves ($0.50)
- Turmeric ($0.25)
- Salt ($0.10)
Total cost: ~$22.35 ($3.73 per serving) Cook time: 1 hour 30 minutes
Instructions:
- Cut lamb into chunks
- Sauté onions until golden
- Add garlic, ginger, turmeric
- Add meat and brown slightly
- Add water to cover
- Simmer until meat is tender
- Adjust seasoning
21. YATAKILT WAT
(serves 6)
This mixed veggie stew is literally the definition of cozy, the veggies are tender but not mushy and the flavors are so balanced.
Ingredients:
- 2 potatoes ($1)
- 3 carrots ($1)
- 1 head cabbage ($2)
- 2 onions ($1.50)
- 4 tbsp niter kibbeh ($2.50)
- Fresh ginger ($0.75)
- 4 cloves garlic ($0.50)
- Black pepper ($0.10)
- Salt ($0.10)
Total cost: ~$9.45 ($1.58 per serving) Cook time: 40 minutes
Instructions:
- Chop all veggies uniformly
- Sauté onions until translucent
- Add ginger and garlic, cook 2 mins
- Add potatoes, cook 5 mins
- Add carrots, then cabbage
- Simmer covered 25 mins
- Season throughout cooking
22. YE’ABESHA GOMEN
(serves 4)
It’s collards but make it luxe, the spiced butter transforms these greens into something different.
Ingredients:
- 3 bunches collard greens ($6)
- 2 onions ($1.50)
- 4 tbsp niter kibbeh ($2.50)
- 6 cloves garlic ($0.75)
- Fresh ginger ($0.75)
- Green chilies ($0.50)
- Salt ($0.10)
Total cost: ~$12.10 ($3.03 per serving) Cook time: 1 hour
Instructions:
- Clean and chop greens finely
- Parboil greens for 15 mins
- Drain and squeeze out water
- Sauté onions until golden
- Add garlic, ginger, chilies
- Mix in greens
- Simmer until tender
23. KEY SIGA WAT
(serves 6)
This beef stew is giving main character energy. It’s rich, spicy, and the sauce is drinkable.
Ingredients:
- 2 lbs beef chuck ($12)
- 3 onions ($2.25)
- 6 tbsp berbere ($3)
- 4 tbsp niter kibbeh ($2.50)
- 6 cloves garlic ($0.75)
- Fresh ginger ($0.75)
- Salt ($0.10
Total cost: ~$21.35 ($3.56 per serving) Cook time: 2 hours
Instructions:
- Cut beef into 1-inch cubes
- Caramelize onions (20 mins)
- Add berbere, cook 5 mins
- Add garlic and ginger
- Add meat, brown all sides
- Add water to barely cover
- Simmer until meat is tender
- Sauce should be thick
24. MESIR WAT
(serves 6)
These red lentils cook down to this creamy perfection with a heat level that’s chef’s kiss.
Ingredients:
- 2 cups red lentils ($4)
- 2 onions ($1.50)
- 5 tbsp berbere ($2.50)
- 3 tbsp niter kibbeh ($2)
- 4 cloves garlic ($0.50)
- Fresh ginger ($0.75)
- Salt ($0.10)
Total cost: ~$11.35 ($1.89 per serving) Cook time: 45 minutes
Instructions:
- Rinse lentils thoroughly
- Sauté onions until golden
- Add berbere, cook 3 mins
- Add garlic and ginger
- Stir in lentils
- Add 4 cups water
- Simmer until creamy
- Stir occasionally
25. CHECHEBSA
(serves 4)
This breakfast slay is like Ethiopian French toast but better. It’s spicy and buttery.
Ingredients:
- 2 flatbreads ($3)
- 4 tbsp niter kibbeh ($2.50)
- 2 tbsp berbere ($1)
- Honey ($1)
- Salt ($0.10)
Total cost: ~$7.60 ($1.90 per serving) Cook time: 20 minutes
Instructions:
- Break bread into small pieces
- Heat niter kibbeh in pan
- Add berbere, stir to combine
- Add bread pieces
- Toss until coated
- Break up larger pieces
- Drizzle with honey
- Serve while hot
Conclusion
These 25 traditional dinner recipes showcase the beautiful complexity of flavors, from aromatic spices to hearty stews.
Even if you’re making the spicy Doro Wat, the comforting Shiro, or the refreshing Azifa, each dish tells its own story.
