ETHIOPIAN ESSENTIALS 2: Full Menu (Vegetarian/Meat)

Cuisine & Diet:  Dairy-free, Ethiopian, Meat, Shabbat, Vegetables

  • Quick Style Injera Flatbread
  • Misr Allecha: Red Lentil Purée with Turmeric and Garlic
  • Ye’abesha Gomen: Collard Greens with Green Pepper, Garlic and Red Onion
  • Doro Wat: Chicken Stew with Fenugreek, Coriander, Cardamom, Tomato, and Hardboiled Eggs

Bone-in chicken thighs and drumsticks

Hot paprika
Sweet paprika
Chili powder (omit or use less if you prefer sauce to be mild)
Ground coriander
Ground nutmeg
Ground nutmeg
Ground cloves
Ground fenugreek
Kosher salt
Black pepper
Active dry yeast
All-purpose flour
Whole wheat flour
Baking soda
Vegetable, canola, safflower, or sunflower oil
Tomato paste
Red lentils
White or yellow onions
Red onions
Fresh ginger root
Mild or hot green chili pepper (to taste)
Collard greens
Green bell pepper

Measuring cups and spoons

Chef’s/chopping knife and cutting board
Medium saucepan, for lentils
Medium saucepan, for collard greens
Large saucepan with lid, for chicken
2-quart / 8-cup glass bowl or plastic container
6- or 10-inch nonstick crêpe pan or skillet, for injera
Small bowl or cup
Large mixing bowl
Kitchen towel
Paper towels
Thin, flexible spatula

Jennifer Abadi | ETHIOPIAN ESSENTIALS 2: Full Menu (Vegetarian/Meat)