Ethiopian Dishes
63 dishes with allergen safety information
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Alicha Wat
አልጫ ወጥ
A mild, turmeric-based Ethiopian stew that omits berbere spice, making it gentler than its red (key) counterparts. Can be made with yellow split peas, chicken, beef, or vegetables.
Anebabero
አነባበሮ
Layered thick injera soaked in a rich mixture of niter kibbeh and berbere spice, creating a savory, buttery dish. A comfort food enjoyed for its rich and intensely spiced flavor.
Asa Goulash
ዓሳ ጉላሽ
An Ethiopian fish stew made with onions, tomatoes, and berbere spices. A hearty and flavorful way to enjoy fish, often served with injera or bread.
Asa Tibs
ዓሳ ጥብስ
Ethiopian sautéed fish (often Nile perch) marinated in berbere, lime juice, garlic, and ginger, then fried in oil. A popular fish dish served with injera or bread and a spicy dipping sauce.
Atakilt Wat
አታክልት ወጥ
A mild Ethiopian vegetable stew made with cabbage, carrots, and potatoes simmered with turmeric, garlic, ginger, and berbere spices. A colorful and comforting staple of the vegetarian platter.
Awaze
አዋዜ
A fiery Ethiopian condiment made from berbere spice mixed with various liquids such as tej (honey wine), oil, or water. Used as a dipping sauce or marinade for meats and other dishes.
Ayib
አይብ
A mild, crumbly Ethiopian fresh cheese similar to dry cottage cheese or farmer's cheese. Made by curdling milk, it serves as a cooling accompaniment to spicy dishes like kitfo.
Azifa
አዚፋ
A refreshing cold Ethiopian salad made from green lentils, finely chopped tomatoes, and onions, seasoned with salt, pepper, and lemon juice. Sometimes garnished with toasted almonds and olives.
Berbere
በርበሬ
Ethiopia's signature spice blend combining chili peppers, garlic, ginger, cumin, coriander, cinnamon, fenugreek, nigella, and ajwain. Used as a powder or paste, it is the flavor backbone of most Ethiopian stews.
Beyaynetu
በያይነቱ
A colorful assorted platter of various dishes served on a large injera base. The vegetarian version (yetsom beyaynetu) typically includes shiro, lentils, split peas, collard greens, cabbage, and other sides.
Bulla
ቡላ
A traditional porridge or hot drink made from powdered enset (false banana) root, often given to the tired or ill as a restorative. Common in southern Ethiopia's enset-growing regions.
Buticha
ቡቲቻ
A flavorful Ethiopian dip or spread made from chickpea flour blended with olive oil, water, onions, lemon juice, and jalapeño peppers. Served chilled as an accompaniment to main dishes or injera.
Dabo Kolo
ዳቦ ቆሎ
Crunchy bite-sized Ethiopian snack made from small pieces of dough seasoned with berbere or sugar, then baked or fried until crispy. Often compared to pretzels and commonly served with coffee.
Dengesa
ደንገሳ
A traditional celebratory dish served during the Ethiopian Meskel holiday, combining kitfo (raw spiced beef) with gomen (collard greens) and ayib (cheese). A rich festive preparation.
Derek Tibs
ድርቅ ጥብስ
A dry-fried Ethiopian tibs variation made with chunks of meat (lamb, beef, or goat) seared with butter, spices, onions, and peppers until crispy. Traditionally served sizzling in a clay pot with rosemary garnish.
Doro Tibs
ዶሮ ጥብስ
Sautéed chicken pieces stir-fried with onions, peppers, garlic, and spices in butter. A milder alternative to doro wat, served with injera or rice.
Doro Wat
ዶሮ ወጥ
Ethiopia's iconic festive chicken stew, slow-cooked in a rich berbere and onion sauce with hard-boiled eggs. Traditionally prepared for holidays like Christmas and Easter, it is one of the most celebrated dishes in Ethiopian cuisine.
Enkulal Firfir
እንቁላል ፍርፍር
Ethiopia's take on scrambled eggs, cooked with niter kibbeh, green and red peppers, chili, tomatoes, and onions. Typically served with bread rolls for a hearty breakfast.
Fatira
ፋቲራ
A popular Ethiopian breakfast consisting of a large fried pastry or pancake made from wheat flour, often layered with scrambled eggs and served with honey. A street food staple in cities like Harar.
Fit-fit
ፍትፍት
A common Ethiopian breakfast made from shredded injera or kitcha bread stir-fried with berbere spices and niter kibbeh. Variations include meat-based and vegetarian versions.
Fossolia
ፎሶሊያ
A traditional Ethiopian side dish of green beans slow-cooked with onions, garlic, ginger, carrots, and tomatoes until very tender. Commonly served as part of a vegetarian platter.
Genfo
ገንፎ
A thick Ethiopian porridge made from barley or wheat flour, shaped into a mound with a well in the center filled with niter kibbeh and berbere spices. A traditional breakfast dish in Ethiopia and Eritrea.
Gomen
ጎመን
A simple and nutritious Ethiopian side dish of collard greens (or kale) boiled, chopped, and seasoned with garlic, jalapeños, and spices. A standard component of vegetarian platters.
Gomen Be Siga
ጎመን በሥጋ
A traditional Ethiopian dish combining sautéed collard greens with tender chunks of beef, prepared with spiced clarified butter, onions, and garlic. Paired with injera and sometimes awaze chili sauce.