Ethiopian cuisine is an exciting blend of bold spices, unique flavors, and hearty comfort food.
From the tangy richness of injera to the spicy kick of Doro Wat, every dish tells a story rooted in centuries of tradition.
Each bite is like a little trip to East Africa, where meals are meant to be shared, enjoyed slowly, and filled with flavor.
Ready to shake up your dinner routine? We’ve rounded up 11 of the best Ethiopian recipes you need to try at least once in your life.
These dishes will change how you think about spices, stews, and bread.
By the time you’re done reading, you’ll be craving Ethiopian food like never before.
1. Injera – The Iconic Ethiopian Flatbread
Injera is the heart and soul of Ethiopian cuisine. This spongy, sour flatbread isn’t just a side dish—it’s your plate, fork, and spoon all in one!
Made from teff flour, injera has a tangy flavor and soft, bubbly texture that’s perfect for scooping up all the delicious stews and sauces Ethiopian food is known for.
Ingredients:
- 2 cups teff flour
- 3 cups water
- A pinch of salt
How to Make It:
Mix the teff flour with water and let it ferment for 2-3 days until it develops a sour aroma.
When ready, stir in salt and pour a thin layer onto a hot non-stick skillet.
Cook until bubbles form on the surface and it’s fully set. No flipping needed! Serve it warm with your favorite stews.
Why did this make it to our list? Injera is more than just a flatbread; it’s a centerpiece of every Ethiopian meal.
Once you try it, regular bread will never feel the same again.
2. Doro Wat – Spicy Chicken Stew
If you love rich, spicy stews, Doro Wat will blow your mind. It’s Ethiopia’s national dish, a fiery chicken stew simmered in a berbere spice blend with hard-boiled eggs for a touch of extra indulgence.
It’s perfect for spice lovers and slow-cooked food enthusiasts alike.
Ingredients:
- 2 lbs chicken thighs
- 2 onions, finely chopped
- 3 tablespoons berbere spice
- 1 cup chicken stock
- 3 hard-boiled eggs
- 3 tablespoons clarified butter (niter kibbeh)
- Salt to taste
How to Make It:
Sauté the onions until golden brown. Add the berbere spice and clarified butter, stirring to create a rich base.
Toss in the chicken and chicken stock, then simmer for about an hour until the sauce thickens.
Add hard-boiled eggs in the final 10 minutes. Serve with injera for the ultimate combo.
Why we chose it: Doro Wat is spicy, savory, and packed with flavor. It’s comfort food with a serious kick!
3. Tibs – Sautéed Beef or Lamb
Tibs is a quick stir-fry of marinated beef or lamb cooked with onions, garlic, and fresh rosemary.
It’s simple, fast, and packed with flavor—perfect for weeknight dinners or when you want a taste of Ethiopian street food at home.
Ingredients:
- 1 lb beef (sirloin or ribeye), cut into bite-sized pieces
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 sprig rosemary
- 2 tablespoons oil
- Salt and pepper to taste
How to Make It:
Heat oil in a pan and sauté the onions and garlic until fragrant. Add the beef and rosemary, cooking until the meat is browned and tender.
Season with salt and pepper. Serve hot with injera or rice.
Why did this make it to our list? Tibs is quick, delicious, and endlessly customizable—everything a perfect meal should be.
4. Shiro Wat – Chickpea Stew
Shiro Wat is a rich, thick stew made from chickpea flour, simmered with onions, garlic, and berbere spice.
It’s a vegetarian favorite that’s creamy, spicy, and oh-so-satisfying.
Ingredients:
- 1 cup chickpea flour
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon berbere spice
- 3 cups water
- Salt to taste
How to Make It:
Sauté the onions and garlic until golden brown. Add the berbere spice and chickpea flour, stirring constantly.
Slowly add water to form a smooth, thick stew. Simmer for 20-30 minutes, stirring occasionally.
Why we selected it: Shiro Wat is a cozy, plant-based dish that’s full of flavor and perfect for any occasion.
5. Kitfo – Ethiopian Steak Tartare
Kitfo is for the adventurous eater. It’s minced raw beef seasoned with niter kibbeh and mitmita (a spicy Ethiopian chili powder).
If you’re not into raw meat, it can be lightly cooked. Either way, it’s a rich, spicy dish that’s perfect for special occasions.
Ingredients:
- 1 lb fresh beef, minced
- 3 tablespoons niter kibbeh (clarified butter)
- 1 teaspoon mitmita (Ethiopian chili powder)
- Salt to taste
How to Make It:
Mix the minced beef with niter kibbeh, mitmita, and salt. Serve it raw or gently sauté it for a rare finish. Pair it with injera and fresh greens.
Why did this make it to our list? Kitfo is a bold dish that captures the essence of Ethiopian cuisine.
Awesome! Let’s keep it rolling. Here are the remaining six dishes, followed by a strong conclusion.
6. Misir Wat – Spicy Red Lentil Stew
Misir Wat is a classic vegetarian dish that’s hearty, flavorful, and incredibly comforting.
This red lentil stew is spiced with berbere and slow-cooked until creamy perfection.
Whether you’re a vegan or just love a good plant-based meal, Misir Wat is a must-try.
Ingredients:
- 1 cup red lentils
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons berbere spice
- 3 cups water or vegetable broth
- 2 tablespoons niter kibbeh (clarified butter) or oil
- Salt to taste
How to Make It:
Sauté the onions and garlic in niter kibbeh until golden. Add the berbere spice and stir until fragrant.
Toss in the lentils and water, then simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and the stew thickens. Serve with injera or rice.
Why did this make it to our list? Misir Wat is filling, flavorful, and proof that plant-based dishes can be just as satisfying as their meaty counterparts.
7. Gomen – Ethiopian Collard Greens
For a lighter yet flavorful dish, Gomen is a fantastic option.
These sautéed collard greens are cooked with garlic, ginger, and a touch of niter kibbeh for a rich, savory taste.
Think of it as Ethiopian-style greens that pack a punch of flavor in every bite.
Ingredients:
- 1 bunch collard greens, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons niter kibbeh or oil
- Salt to taste
How to Make It:
Heat niter kibbeh in a pan and sauté the onions, garlic, and ginger until fragrant.
Add the collard greens and cook for about 10-15 minutes, stirring occasionally, until tender. Season with salt and serve.
Why we chose it: Gomen is healthy, flavorful, and the perfect side dish for any Ethiopian meal.
8. Asa Tibs – Fried Fish
Asa Tibs is a simple yet delicious fried fish dish often served with a squeeze of lemon and a sprinkle of spices.
It’s crispy on the outside, tender on the inside, and bursting with flavor. Whether you’re using tilapia, trout, or another fresh fish, this dish never disappoints.
Ingredients:
- 1 lb fresh fish fillets
- 1 cup flour
- 1 teaspoon paprika
- Salt and pepper to taste
- Oil for frying
- Lemon wedges for serving
How to Make It:
Season the fish with salt, pepper, and paprika. Coat each fillet in flour, shaking off the excess.
Heat oil in a skillet and fry the fish until golden brown on both sides. Serve with lemon wedges.
Why did this make it to our list? Asa Tibs is crispy, fresh, and the kind of dish that’ll transport you to a lakeside in Ethiopia with every bite.
9. Atkilt Wat – Ethiopian Vegetable Stew
Atkilt Wat is a delicious combination of cabbage, carrots, and potatoes simmered with turmeric and spices.
It’s simple, wholesome, and a great way to add more veggies to your diet without sacrificing flavor.
Ingredients:
- 1/2 head of cabbage, chopped
- 3 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 1 teaspoon turmeric
- 2 tablespoons oil
- Salt to taste
How to Make It:
Sauté the onion in oil until golden, then add the turmeric. Toss in the cabbage, carrots, and potatoes.
Add a splash of water and cook until the vegetables are tender, about 20 minutes. Season with salt and serve hot.
Why we selected it: Atkilt Wat is healthy comfort food at its best, packed with veggies and flavor.
10. Firfir – Spicy Injera Stir-Fry
Firfir is a traditional Ethiopian breakfast dish made by stir-frying torn pieces of injera with berbere and clarified butter.
It’s spicy, tangy, and the ultimate way to use up leftover injera.
Ingredients:
- 4 pieces of injera, torn into bite-sized pieces
- 1 onion, chopped
- 2 tablespoons berbere spice
- 2 tablespoons niter kibbeh
- Salt to taste
How to Make It:
Sauté the onion in niter kibbeh until soft. Add the berbere spice and injera pieces, stirring until well coated and heated through. Serve immediately.
Why we chose it: Firfir is a quick, flavorful meal that’ll wake up your taste buds first thing in the morning.
11. Chechebsa – Ethiopian Breakfast Flatbread
Chechebsa is a breakfast favorite in Ethiopia. It’s fried flatbread mixed with butter and berbere spice, creating a warm, spicy, and buttery dish that’ll leave you wanting more.
Think of it as the Ethiopian version of a savory pancake.
Ingredients:
- 2 cups wheat flour
- 1/2 cup water
- 2 tablespoons butter or niter kibbeh
- 1 tablespoon berbere spice
- Salt to taste
How to Make It:
Mix the flour, water, and salt to form a dough. Roll it out and cook on a hot skillet until golden on both sides.
Tear the flatbread into pieces and toss it with melted butter and berbere. Serve warm.
Why did this make it to our list? Chechebsa is the ultimate comfort food for breakfast—warm, spicy, and irresistibly buttery.
Conclusion
Ethiopian cuisine is a flavor-packed adventure, and these 11 recipes give you the perfect introduction.
Whether you’re craving spicy stews, veggie-packed sides, or unique breakfasts, there’s something for everyone on this list.
So grab some teff flour, stock up on berbere, and get ready to create magic in your kitchen.