Ethiopian Dishes
63 dishes with allergen safety information
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Shekla Tibs
ሸክላ ጥብስ
A sizzling tibs variation served in a traditional clay pot (shekla) placed over hot coals, keeping the meat and vegetables bubbling at the table. Made with beef or lamb, onions, peppers, and spices.
Shiro Wat
ሽሮ ወጥ
One of Ethiopia's most widely consumed dishes, a smooth and hearty stew made from ground chickpea or broad bean flour simmered with garlic, onions, ginger, tomatoes, and chili. A staple during fasting periods.
Spriss
ስፕሪስ
A popular Ethiopian layered fruit juice drink made by pouring pureed juices of different fruits on top of each other. Typically served without added water, sugar, or ice, topped with a squeeze of lime.
Tej
ጠጅ
Ethiopia's national drink — a traditional honey wine made by fermenting honey with water and gesho (an indigenous hop-like herb). Golden in color with a sweet, slightly tangy flavor.
Tella
ጠላ
A traditional Ethiopian homebrewed beer made from fermented grains such as barley, teff, sorghum, or wheat, flavored with gesho leaves. Light-bodied with a slightly sour taste and low alcohol content.
Tere Siga
ጥሬ ሥጋ
A traditional Ethiopian dish of raw beef, typically cut from the carcass and served with mitmita spice, awaze dipping sauce, and senafich (mustard sauce). One of few Ethiopian dishes eaten with utensils.
Ti'hilo
ጥሕሎ
A unique dish from the Tigray region made of barley flour dough shaped into small balls, served with a spicy sauce of berbere, onions, and niter kibbeh. Sometimes compared to a fondue-style dipping experience.
Tibs
ጥብስ
Pan-fried sliced or cubed meat (beef or lamb) sautéed with butter, garlic, onions, peppers, and spices. One of the most popular everyday dishes in Ethiopian restaurants, ranging from mild to hot.
Tikil Gomen
ጥቅል ጎመን
A mildly spiced Ethiopian one-pot dish of cabbage, potatoes, and onions seasoned with turmeric, cumin, ginger, and other spices. A comforting, budget-friendly dish often found on vegetarian platters.
Timatim Firfir
ቲማቲም ፍርፍር
A variation of timatim salata where shredded injera is mixed into the fresh tomato, onion, and pepper salad, creating a more substantial dish that bridges salad and breakfast firfir.
Timatim Salata
ቲማቲም ሰላጣ
A refreshing Ethiopian salad of diced tomatoes, onions, and hot peppers, seasoned with berbere spices, oil, vinegar, and lemon juice. Often served after spicy stews or on top of injera.
Wat
ወጥ
The general term for Ethiopian stew — the national dish category. Made with berbere spice blend and often featuring beef, chicken, lamb, lentils, or vegetables, slow-cooked into a thick, richly spiced sauce.
Ye'abesha Gomen
የአበሻ ጎመን
A flavorful Ethiopian preparation of collard greens or kale braised with niter kibbeh, garlic, ginger, and spices. A classic side dish served on vegetarian platters and alongside meat dishes.
Yebeg Wat
የበግ ወጥ
A rich Ethiopian lamb stew slowly simmered with onions, berbere spice, niter kibbeh, garlic, and ginger until the meat is fall-apart tender. A popular choice for celebrations and holidays.
Zigni
ዝግኒ
A deeply spiced red stew made with cubed beef, onions, garlic, tomatoes, and berbere. Popular in both Ethiopian and Eritrean cuisine, it delivers bold heat and rich flavor.