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Tag Archives: Ethiopian

Yemisir wat: Ethiopian lentil stew

Yemisir wat (a.k.a., misir we’t, mesir wot, and so on, because I’m poorly transliterating it from another alphabet) is my go-to dish at any Ethiopian restaurant I visit. I’ve always wanted to make it at home, mainly to control the amount of fat that goes in, but most importantly, to consume it without having to […]

Atakilt wat: Ethiopian cabbage, carrot & potato stew

Atakilt wat (a.k.a., atakilt alicha, ye’atakilt wot, etc.) is another one of my favorite Ethiopian dishes, made of humble vegetables: cabbage, potatoes, carrots and onions. Even though it’s rather mild, it’s still quite tasty.

Yedoro tibs: Ethiopian boneless chicken stew

Ethiopian cuisine offers such a wide range of vegetable dishes that it’s easy to go meatless. However, yedoro tibs (a.k.a., doro tibs) is one of the few meat dishes I really enjoy. The boneless chicken is in an easy munchable size, and the rich sauce has such depth! Yedoro tibs on (yep, store-bought) injera. Yedoro […]

Local Ethiopian restaurants

I love eating with my hands. Considering my hand-washing compulsion, it’s ironic yet compatible. Combine that with spicy food, and Ethiopian cuisine can winningly satisfy me. Some standbys and favorites: Injera, a teff based flatbread that’s sour, spongey and soft. A good collection of vegetarian dishes, such as kik alicha (yellow split peas), atakilt wot […]