Ethiopian Dinner at Home


My not authentic but authentic as I care to be version of an Ethiopian dinner at home. I use the Frontier brand of berbere and it’s quite spicy. Here’s a link: 

Be prepared for it to take a long while. The injera takes me about three hours to cook this way and with the size of injera I make.

I spice my food to taste, which is totally unhelpful if you’ve never made it before, so I’ll try to measure for next time. For now, the best way I can describe how to flavor it:

Add berbere first. Make it as spicy as you feel comfortable with. I typically add something like 2-4 tsp. Next, add garlic salt until it’s the right amount of salty for you, typically between 1-2 tsp. Lastly, add ginger until it gives it a bit of zing without being a really prominent flavor. I probably only add 1/4-1/2 tsp of ginger.

Injera: The bread that holds it all together


  • 1 33.8oz bottle of club soda
  • 1 cup rye flour
  • 1 1/4 cup all purpose flour
  • 6 tbsp vinegar
  • 4 tsp baking powder
  • 1 tsp salt

Heat skillet or griddle to medium/low heat. Whisk together ingredients until it creates a very thin batter. Pour 1/4 cup at a time onto tilted pan and cook until edges start to curl. Flip and cook on other side until edges start to curl. Stack in a closed container to cool (I found letting it sit in a closed container helped the injera set up a bit more).

V2 ingredient list (same directions as above)

  • 1/2 cup rye flour
  • 1/2 cup wheat flour
  • 1/2 cup all purpose flour
  • 1/8 cup lemon juice
  • 1/8 cup oil (I used peanut)
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 cups water

Beef Tibs: Spiced beef stew


  • 2 tbsp butter
  • 2 small onions or one large, diced
  • 1.5 lbs steak (doesn’t have to be a great cut of meat, just not roast)
  • 1 14oz can diced tomatoes or 1/2 can of tomato paste
  • Berbere
  • Garlic salt
  • Ground ginger
  • Salt

Heat skillet to medium heat. Saute onions in butter until golden. Add beef and berbere and saute beef until slightly browned. Add tomatoes and remaining seasonings to taste (will measure better next time). Simmer until beef is tender.

Misr Wat: Spiced Lentils


  • 1 onion, diced
  • 1 tbsp butter
  • 1 cup lentils
  • Berbere
  • Garlic salt
  • Ground ginger
  • Salt
  • 4 cups water

Heat pan to medium heat. Saute onion in butter until golden. Add berbere, garlic salt, and ginger to taste (I’ll try to actually measure next time). Add lentils and water and simmer until lentils are cooked and sauce is thick.


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