Habesha Food Recipes
Explore Habesha Food Recipes: A Taste of Ethiopian Tradition. Discover easy Ethiopian dishes like lentil stew (misir wat), gomen, and injera
Ingredients
- 2 cups red lentils rinsed
- 1 large red onion finely chopped
- 3 tbsp berbere spice adjust for heat
- 3 cloves garlic minced
- 1 tbsp ginger grated
- 3 tbsp niter kibbeh spiced clarified butter or olive oil
- 4 cups vegetable broth
- 1 tsp salt
- Juice of 1 lime
For Injera:
- 2 cups teff flour
- 3 cups water
- ½ tsp salt
- ¼ tsp active dry yeast optional, for faster fermentation
Instructions
Misir Wot (Red Lentil Stew)
- Sauté Aromatics: Heat niter kibbeh in a pot. Add onions, garlic, and ginger. Cook until golden (5 mins).
- Add Spices: Stir in berbere and salt, cooking for 1 minute to release flavors.
- Simmer Lentils: Add lentils and broth. Bring to a boil, then reduce heat. Cover and simmer for 25–30 mins until lentils are soft.
- Finish: Stir in lime juice. Adjust thickness with water if needed.
Injera
- Mix Batter: Combine teff flour, water, and salt. Cover and ferment for 2–3 days (or 24 hours with yeast).
- Cook: Heat a nonstick skillet. Pour batter in a circular motion, cooking until bubbles form (2 mins). Do not flip.
Notes
🍽️ Nutrition Information (Per Serving)
| Nutrient | Amount |
| Calories | 320 kcal |
| Fat | 9 g |
| Saturated Fat | 2.5 g |
| Carbohydrates | 38 g |
| Fiber | 14 g |
| Sugars | 4 g |
| Protein | 18 g |
| Sodium | 620 mg |