<strong>Kitfo:</strong> Made from the leanest meat, kitfo is similar to French steak tartare. The meat is minced and warmed in a pan with a little butter, the spice blend mitmita and sometimes thyme.
Kitfo: Made from the leanest meat, kitfo is similar to French steak tartare. The meat is minced and warmed in a pan with a little butter, the spice blend mitmita and sometimes thyme.
Jay Court
<strong>Tere siga: </strong>Tere siga is cubes of raw meat.<strong> </strong>Two people typically order half a kilo to share, which is eaten with the traditional spongy injera or bread to clasp the meat you carve off the raw slab.
Tere siga: Tere siga is cubes of raw meat. Two people typically order half a kilo to share, which is eaten with the traditional spongy injera or bread to clasp the meat you carve off the raw slab.
Jay Court
<strong>Beyainatu:</strong> The name of Ethiopia's most popular vegetarian dish translates as "a bit of every type," hence your injera arrives blanketed in piles of tasty and colorful vegetables, potatoes, curries, lentil stews and more.
Beyainatu: The name of Ethiopia's most popular vegetarian dish translates as "a bit of every type," hence your injera arrives blanketed in piles of tasty and colorful vegetables, potatoes, curries, lentil stews and more.
James Jeffrey
<strong>Tibs:</strong> Sliced beef or lamb, pan fried in butter, garlic and onion, tibs is one of the most popular dishes among Ethiopians. Shekla tibs (pictured) is served in a clay pot.
Tibs: Sliced beef or lamb, pan fried in butter, garlic and onion, tibs is one of the most popular dishes among Ethiopians. Shekla tibs (pictured) is served in a clay pot.
Jean Rebiffé
<strong>Ti'hilo: </strong>Ethiopia's answer to Swiss fondue, ti'hilo is a specialty in Tigray, Ethiopia's most northern region.
Ti'hilo: Ethiopia's answer to Swiss fondue, ti'hilo is a specialty in Tigray, Ethiopia's most northern region.
Rod Waddington
<strong>Fuul: </strong>So-called special fuul is usually large enough to share. This treatment of fuul -- a mix of stewed and spiced fava beans -- is served with yogurt, tomato, green chili, onion, egg and occasionally avocado.
Fuul: So-called special fuul is usually large enough to share. This treatment of fuul -- a mix of stewed and spiced fava beans -- is served with yogurt, tomato, green chili, onion, egg and occasionally avocado.
Colin Cosier
<strong>Doro Wot:</strong> Wot is Ethiopia's version of curry, and the ubiquitous companion of injera. While beef and goat are often used with wot, chicken -- doro in Amharic, reigns as the wot champion.
Doro Wot: Wot is Ethiopia's version of curry, and the ubiquitous companion of injera. While beef and goat are often used with wot, chicken -- doro in Amharic, reigns as the wot champion.
Kimberly Vardeman/Creative Commons
<strong>Enkulal firfir: </strong>Ethiopia's version of scrambled eggs is fantastically yellow and cooked with nitre kibe -- Ethiopian spiced butter -- and a combination of green and red peppers, chile, tomatoes and onion.
Enkulal firfir: Ethiopia's version of scrambled eggs is fantastically yellow and cooked with nitre kibe -- Ethiopian spiced butter -- and a combination of green and red peppers, chile, tomatoes and onion.
Liza Macalandag
<strong>Dulet:</strong> Dulet (pictured front) is made with minced tripe, liver and lean beef. Like kitfo (pictured back), it's filling and satisfying.
Dulet: Dulet (pictured front) is made with minced tripe, liver and lean beef. Like kitfo (pictured back), it's filling and satisfying.
Charles Haynes/Creative Commons
<strong>Shiro:</strong> Tegabino shiro is a type of purée made with heavily spiced legumes, flour, oil or butter and water brought to the boil, and then served bubbling at the table in a miniature clay pot.
Shiro: Tegabino shiro is a type of purée made with heavily spiced legumes, flour, oil or butter and water brought to the boil, and then served bubbling at the table in a miniature clay pot.
James Jeffrey
<strong>Fatira:</strong> A breakfast dish popular around the Horn of Africa, fatira usually comprises a thin pastry top and bottom with scrambled eggs and honey wedged in the middle.
Fatira: A breakfast dish popular around the Horn of Africa, fatira usually comprises a thin pastry top and bottom with scrambled eggs and honey wedged in the middle.
Eric Jayne
<strong>Asa: </strong>Eating fish -- asa -- in Ethiopia is quite an experience. Typically, a fish such as Nile perch is fried and served entirely whole, the gaping mouth of jagged little teeth looking like you have a Piranha on your plate.
Asa: Eating fish -- asa -- in Ethiopia is quite an experience. Typically, a fish such as Nile perch is fried and served entirely whole, the gaping mouth of jagged little teeth looking like you have a Piranha on your plate.
Eric Jayne
<strong>Spriss: </strong>Spriss is created by pouring layers of juice -- typically from three fruits -- on top of each other. There's no water added, no sugar and no ice, just unadulterated pureed juice topped with a lime squeezed over the top.
Spriss: Spriss is created by pouring layers of juice -- typically from three fruits -- on top of each other. There's no water added, no sugar and no ice, just unadulterated pureed juice topped with a lime squeezed over the top.
Colin Cosier
<strong>Pasta beu injera:</strong> If you haven't been overwhelmed by injera and you want a quirky mix that would be sure to raise eyebrows in Italy, you could try pasta beu injera: a great dollop of pasta incongruously lumped in the center of injera.
Pasta beu injera: If you haven't been overwhelmed by injera and you want a quirky mix that would be sure to raise eyebrows in Italy, you could try pasta beu injera: a great dollop of pasta incongruously lumped in the center of injera.
Messy Vegan Cook