Ethiopia on the table... 10 traditional dishes worth trying

Ethiopian cuisine is characterized by unique flavors that reflect the richness of the country's cultural heritage, but it is still not widely known. Eating Ethiopian food depends on sharing with hands, without the use of cutlery.

The spongy injera bread forms the basis of most meals. Hot stews, vegetable dishes, and cubes of raw meat are served on top of it, and everyone eats it from a large circular tray. Spices occupy a prominent place in Ethiopian cuisine, the most famous of which is the “Berbere” mixture, which includes about 16 ingredients, including hot pepper, fenugreek, ginger, garlic, cardamom, and cinnamon.

The experience is not complete without Ethiopian coffee, as Ethiopia is the original home of Arabica coffee, which is internationally appreciated for its quality. Here are 10 Ethiopian dishes worth trying: Tibs Tibs, which consist of slices of beef or lamb fried with butter, garlic and onions, are one of the most famous Ethiopian dishes.

The methods of preparing it vary according to the type of meat and the size of its pieces. Its temperature also varies between hot and mild, and it may contain or not contain vegetables. One of the most prominent types is Shekla tibs, in which slices of meat are served while they are still grilled over an earthen pot topped with glowing pieces of charcoal.

Tipis was traditionally served as an expression of appreciation and respect, and remains a distinctive dish associated with special occasions and holidays. But it is also present in everyday life; In the bustling bars of Addis Ababa, you will find patrons eating it enthusiastically on Friday afternoons.

Fresh meat is often cut from carcasses hung outside the restaurant, near its entrance. Although the scene may seem unfamiliar, you rarely find meat this fresh and delicious.

Kitfo: Kitfo is prepared from the finest lean cuts of meat, and is considered one of the distinctive dishes of Ethiopians. It is similar to the French tartare; The meat is minced and heated with a little butter and mitemita seasoning, a hotter version of Berbere, and sometimes with thyme.

It is usually served warm, not fully cooked, or fully cooked if a higher heating temperature is requested. It is often served with aib, a dry cottage cheese, and gomen, made with chopped spinach, for a hearty and filling meal that is recommended after a long day of travel.

Fuul: Spiced fava beans are a common breakfast dish in Ethiopia. Its regular portion is served with fresh bread, while the special version comes in a larger size and is topped with ingredients such as yogurt, tomatoes, green peppers, onions, eggs, and sometimes avocado.

It is a quick and healthy meal, especially in Addis Ababa, where it is cooked in huge pots and served in less than 10 minutes. Tere siga is one of the famous Ethiopian dishes that is not suitable for the faint-hearted: cubes of raw red meat.

Half a kilogram of it is often shared by two people, and it is eaten with injera or plain bread, after dipping it in a generous amount of “metemita” spices. One story tells that eating raw meat became widespread among Ethiopians in the sixteenth century, as a way for fighters to avoid starting fires to cook food, so that their location would not be revealed.

Although many people eat it without health problems, raw meat may transmit infections such as tapeworms and salmonella. Doro wot Doro wot is the Ethiopian counterpart to curry, usually served with injera bread.

Although it is sometimes prepared with beef or goat, chicken is its most popular ingredient. Doro wot is prepared with chicken thighs or wings cooked in a spicy sauce of butter, onions, peppers, cardamom and berbere mixture, with a boiled egg added to the dish, and is usually presented to guests as a sign of respect.

It is considered one of the basic dishes for celebrating national and religious holidays in Ethiopia, as families prepare to prepare it a day before the occasion by purchasing chicken. Enkulal tibs is one of the Ethiopian breakfast dishes worth trying. It is scrambled eggs cooked in traditional spiced butter, with green and red peppers, tomatoes, onions and hot peppers, and served with fresh bread.

It is distinguished by its bright yellow color and rich taste, while its version prepared in the form of an omelette is known as “Enkulal tibs”. Tegabino shiro Tegabino shiro is made from lightly spiced chickpea or bean puree and is especially popular during fasting days. Despite its simple appearance, it has a rich taste, and is added to it with chopped onions, garlic, and sometimes ginger or tomatoes and hot peppers.

Tegabino shiro is prepared with more intense spices, with flour, oil or butter, and water, and is served boiling in a small clay pot. Fatira is a common breakfast dish in the Horn of Africa. It consists of two thin layers of dough filled with beaten eggs and honey, in a mixture of sweet and salty flavors, usually enough for two people.

It is also sold on the streets in small square pieces that are prepared on a large frying pan and served with Ethiopian coffee. Asa: Fish, such as Nile perch, is fried, served whole, and eaten with the hand with bread or injera and a hot sauce.

Its consumption is not limited to meat, as grilled fins are also considered one of its delicious parts. As for Asa Tibs, it consists of fish pieces marinated with Berbere mixture and lemon juice, and fried in sesame or olive oil with paprika, garlic and ginger.

It is a suitable option for those who prefer to avoid fish spines. Spriss: Juice shops are widespread in Addis Ababa, and they offer the “Spris” drink, which is usually made from successive layers of juice from three types of fruits, such as avocado, guava, papaya, mango, pineapple, and orange, without adding water, sugar, or ice, with a little lemon juice.

It is sometimes served with a piece of sweet bread, making it a light and filling meal, and its refreshing taste provides a break from the spicy Ethiopian dishes.