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19 Ethiopian Dishes That Showcase the Magic of Injera

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Injera, Ethiopia’s signature sourdough flatbread, is more than just a staple food—it’s an integral part of the country’s culinary experience. Made from teff flour, injera is soft, spongy, and perfect for scooping up the flavorful stews and dishes it accompanies.

Each bite is a harmonious blend of tangy bread and bold spices. Here are 19 Ethiopian dishes that highlight the beauty and versatility of injera, showcasing the rich flavors and traditions of this East African cuisine.

1. Doro Wat (Spicy Chicken Stew)

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Bold, spicy, and deeply flavorful. Doro wat is Ethiopia’s national dish, featuring chicken simmered in a rich, spiced berbere sauce.

This dish’s complex flavors pair beautifully with the tangy taste of injera. Hard-boiled eggs are often added, absorbing the savory goodness of the stew.

Recipe: Ingredients: 1 whole chicken (cut into pieces), 2 onions (finely chopped), 2 tbsp berbere spice, 1/2 cup butter, 4 hard-boiled eggs. Sauté onions without oil until golden. Add butter and berbere, cooking for 5 minutes.

Add chicken and 2 cups water, simmering for 45 minutes. Add eggs in the last 10 minutes. Serve over injera.

2. Siga Wat (Beef Stew)

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Rich and hearty. Siga wat is a slow-cooked beef stew made with berbere spices and niter kibbeh (spiced clarified butter).

The tender beef and bold flavors make it a crowd-pleaser when served with injera. Recipe: Ingredients: 1 lb beef (cubed), 2 onions (chopped), 2 tbsp berbere spice, 1/4 cup niter kibbeh, 1 cup beef broth.

Cook onions without oil until golden. Add niter kibbeh and berbere, stirring well.

Add beef and broth, simmering for 1 hour. Serve hot with injera.

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3. Shiro Wat (Chickpea Stew)

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Creamy, savory, and satisfying. Shiro wat is a vegetarian staple made from chickpea flour, garlic, and berbere.

Its smooth texture and rich taste make it a favorite for pairing with injera. Recipe: Ingredients: 1/2 cup chickpea flour, 2 garlic cloves (minced), 2 tbsp berbere spice, 2 cups water.

Sauté garlic in 1 tbsp oil. Add chickpea flour and berbere, stirring constantly.

Gradually add water, cooking until thickened. Serve warm with injera.

4. Kitfo (Ethiopian Beef Tartare)

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Bold, buttery, and unique. Kitfo is minced raw beef mixed with niter kibbeh and mitmita (spiced chili powder). It’s often served with injera or kocho, another Ethiopian flatbread.

Recipe: Ingredients: 1 lb beef (minced), 1/4 cup niter kibbeh, 1 tsp mitmita. Melt niter kibbeh and mix with mitmita.

Combine with minced beef, serving raw or lightly cooked. Pair with injera for an authentic experience.

5. Gomen (Collard Greens)

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Nutritious and flavorful. Gomen is a simple yet delicious dish of collard greens sautéed with garlic, onions, and spiced butter.

It’s a perfect accompaniment to injera and heavier stews. Recipe: Ingredients: 1 bunch collard greens (chopped), 1 onion (chopped), 2 garlic cloves (minced), 2 tbsp niter kibbeh.

Sauté onions and garlic in niter kibbeh. Add collard greens, cooking until tender.

Serve alongside injera and other dishes.

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6. Misir Wat (Spiced Lentils)

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Warm, comforting, and spiced. Misir wat is a lentil stew seasoned with berbere and simmered to perfection.

Its rich flavor and creamy texture make it a vegetarian favorite. Recipe: Ingredients: 1 cup red lentils, 2 onions (chopped), 2 tbsp berbere, 3 cups water.

Sauté onions, add berbere, and stir. Add lentils and water, simmering until lentils are soft and the mixture thickens.

Serve with injera.

7. Alicha Wat (Mild Stew)

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Mild and comforting. Alicha wat is a turmeric-based stew that offers a gentle flavor profile.

It’s typically made with vegetables or meat and provides a balance to the spicier dishes. Recipe: Ingredients: 2 potatoes (diced), 2 carrots (sliced), 1 onion (chopped), 1 tsp turmeric, 2 cups vegetable broth.

Sauté onions with turmeric. Add vegetables and broth, simmering until tender.

Serve warm with injera.

8. Tibs (Sautéed Meat)

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Savory and aromatic. Tibs is a sautéed meat dish, often beef or lamb, cooked with onions, garlic, and spices.

Its quick preparation makes it a popular choice for special occasions. Recipe: Ingredients: 1 lb beef or lamb (cubed), 1 onion (sliced), 2 garlic cloves (minced), 1 tbsp niter kibbeh.

Sauté onions and garlic in niter kibbeh. Add meat, cooking until browned and tender. Serve with injera.

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9. Fitfit (Injera Salad)

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Tangy and refreshing. Fitfit combines torn pieces of injera with tomatoes, onions, and a tangy dressing. It’s a light dish perfect for breakfast or a quick snack.

Recipe: Ingredients: 2 pieces injera (torn), 1 tomato (diced), 1 onion (chopped), 2 tbsp lemon juice, 1 tbsp olive oil. Mix injera with tomatoes and onions.

Drizzle with lemon juice and olive oil, tossing to combine.

10. Dabo Kolo (Spiced Snack)

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Crunchy and addictive. Dabo kolo is a popular Ethiopian snack made from small, spiced, roasted dough bites.

It’s a delightful pairing with coffee and adds a bit of crunch to any meal featuring injera. Recipe: Ingredients: 2 cups flour, 1/2 cup water, 1 tbsp sugar, 1 tsp berbere, and 1/4 cup oil.

Mix all ingredients into a firm dough. Roll into thin ropes, cut into small pieces, and bake at 375°F for 15-20 minutes until golden and crispy.

11. Chechebsa (Spiced Flatbread)

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Hearty and flavorful. Chechebsa, also known as kita firfir, is a dish of torn flatbread sautéed with spiced butter and berbere.

It’s a comforting breakfast or snack option that pairs well with injera for a carb-lovers dream. Recipe: Ingredients: 2 pieces flatbread (torn), 2 tbsp niter kibbeh, 1 tsp berbere, and 1 tbsp honey (optional).

Heat niter kibbeh in a skillet. Add flatbread pieces and berbere, stirring to coat evenly.

Cook for 3-5 minutes and drizzle with honey if desired.

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12. Awaze Tibs (Spicy Stir-Fried Meat)

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Bold and fiery. Awaze tibs is a spicier version of traditional tibs, cooked with a tangy awaze sauce made from berbere, mustard, and honey.

It’s a dynamic dish that’s perfect with injera to balance the heat. Recipe: Ingredients: 1 lb beef (sliced), 1 onion (chopped), 2 garlic cloves (minced), 1 tbsp berbere, 1 tbsp mustard, and 1 tsp honey.

Mix berbere, mustard, and honey for the sauce. Sauté onions and garlic in oil, add beef, and cook until browned.

Stir in awaze sauce and cook for 2 minutes. Serve hot.

13. Fasolia (Green Bean and Carrot Sauté)

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Fresh and vibrant. Fasolia is a simple but flavorful vegetable dish of green beans and carrots sautéed with onions and spices.

It’s a light and colorful side dish that complements injera perfectly. Recipe: Ingredients: 1 cup green beans (trimmed), 1 cup carrots (sliced), 1 onion (chopped), and 2 tbsp olive oil.

Sauté onions in olive oil until golden. Add green beans and carrots, cooking until tender.

Sprinkle with black pepper and serve warm.

14. Yetsom Beyaynetu (Vegan Platter)

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A medley of flavors. This vegan platter features a variety of plant-based dishes, including lentils, collard greens, and spiced vegetables, all served on a large piece of injera.

It’s a celebration of flavors and textures. Recipe: Combine smaller portions of misir wat, gomen, and alicha wat on injera.

Add small servings of fresh salad or sautéed cabbage for variety.

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15. Genfo (Barley Porridge)

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Comforting and nourishing. Genfo is a thick barley porridge served with a spicy butter sauce. It’s a traditional breakfast dish that offers warmth and sustenance.

Recipe: Ingredients: 1 cup barley flour, 2 cups water, 1/4 cup niter kibbeh, and 1 tsp berbere. Cook barley flour and water into a thick porridge.

Make an indentation in the center, fill with niter kibbeh, and sprinkle with berbere. Serve hot with injera.

16. Tegabino Shiro (Spiced Chickpea Dip)

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Rich and creamy. This variation of shiro wat is thicker and served as a dip.

It’s ideal for scooping with injera and offers bold flavors from the chickpea base and berbere spice. Recipe: Ingredients: 1/2 cup chickpea flour, 2 cups water, 2 tbsp berbere, and 1 tbsp olive oil.

Mix chickpea flour, berbere, and water. Cook over medium heat, stirring constantly until thickened.

Drizzle with olive oil before serving.

17. Azifa (Lentil Salad)

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Light and tangy. Azifa is a cold lentil salad made with green lentils, onions, and lime juice.

It’s a refreshing dish that contrasts nicely with richer stews and pairs wonderfully with injera. Recipe: Ingredients: 1 cup cooked green lentils, 1 onion (diced), 1 green chili (minced), and juice of 1 lime.

Mix lentils, onion, chili, and lime juice in a bowl. Chill for 10 minutes and serve cold.

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18. Dulet (Minced Organ Meat)

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Savory and spicy. Dulet is a spicy mix of finely minced organ meats like liver and tripe, combined with onions, chilies, and berbere.

It’s a flavorful and adventurous dish for injera lovers. Recipe: Ingredients: 1 cup minced liver, 1 cup minced tripe, 1 onion (chopped), 1 tbsp berbere, and 1 tbsp niter kibbeh.

Sauté onion in niter kibbeh, add liver and tripe, and cook until tender. Stir in berbere and cook for 5 minutes.

Serve hot with injera.

19. Ye’abesha Gomen (Spiced Cabbage)

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Simple yet flavorful. Ye’abesha gomen is a spiced cabbage dish cooked with turmeric, garlic, and onions.

It’s a mild but flavorful addition to any injera-based meal. Recipe: Ingredients: 2 cups cabbage (shredded), 1 onion (chopped), 2 garlic cloves (minced), and 1 tsp turmeric.

Sauté onions and garlic in 2 tbsp oil. Add cabbage and turmeric, cooking until tender.

Serve warm with injera.

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