Ethiopia Cookbook Giveaway

Enter to win a copy of Ethiopia: Recipes and Traditions from the Horn of Africa by Yohanis Gebreyesus and Jeff Koehler

If you are in search of a cookbook filled with beautiful photographs of the landscape, cuisine, and people of Ethiopia, look no farther, Ethiopia is it. Here Ethiopian cuisine is brought into today’s kitchen with approachable recipes and a fresh delivery of authentic dishes.

From Homemade fresh cheese to Festive dipped leg of lamb to spice blends and a variety of breads, there is a lovely variety of recipes. There are some spice ingredients that may require a visit to an online spice merchant but overall the recipes call for everyday market ingredients. Ingredient measurements are given in weight and volume.

After the recipes, please be sure to enter our giveaway shared below.

Doro Wat
Slow-cooked spicy chicken with hardboiled eggs
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Ethiopia’s most famous dish is the queen of the festive table-and almost always made in feast-size quantities, generally using a whole chicken, a dozen eggs, and many kilos of onions. This recipe calls for four pieces of chicken and four eggs and so allows for a piece of meat and an egg for each person, plus plenty of sauce. Feel free to add another drumstick or two to the pot, but remember this is a dish largely about the sauce, so try to resist the temptation to overwhelm it with too much meat. The onions should be very finely chopped. They give the final sauce its body and texture, so use a food processor if possible. Here, they are cooked in the traditional manner, which means they are sweated first without any oil or niter kebbeh. However, you can add the oil with the onion at the beginning, if desired.


  • 2 whole free-range chicken legs
  • 1 lime or small lemon, cut in half
  • 6 tablespoons ( 1 ½ oz/ 40 g) berbere spice lend
  • 4 medium red or yellow onions, very finely chopped (about 1 lb 2 oz/500 g)
  • 3 tablespoons sunflower, canola, or other mild vegetable oil
  • 3 tablespoons niter kebbeh or clarified butter, or more to taste (recipe below)
  • 1 heaped tablespoon finely chopped garlic
  • ½ tablespoon grated or finely chopped ginger a pinch of ground nigella seeds
  • a pinch of ground cardamom
  • a tiny pinch of ground ajowan
  • salt
  • ½ teaspoon mekelesha spice blend
  • 4 eggs, hard-boiled and peeled
  • Injera or flatbread to serve

Remove the skin from the chicken legs and split each leg at the joint into drumsticks and thighs. Rinse well and then place in a bowl of cold water with the lime to soak.

In a small bowl, make a thick paste by blending the berbere with about 2 1/2 tablespoons of water. Set aside to allow the spices to mellow slightly.

In a heavy-bottomed sauté pan, cook the onion over medium-low heat, stirring very frequently, for about 15 minutes until soft and translucent. Stir in the oil and 2 tablespoons of the niter kebbeh, add the garlic and ginger, and cook for about 1 minute until aromatic. Stir in the reserved berbere paste, the nigella, cardamom, and ajowan, and season with salt. Add a couple of spoonfuls of water and cook over a low heat for 10 minutes, stirring frequently, to let the aromas smooth out. Add a touch more water if needed to keep the mixture from scorching.

Drain the chicken and gently squeeze to remove any moisture. With a sharp knife, mark the pieces on each side with a pair of diagonal shallow slits. Add the chicken to the pan, coating in the sauce, and cook for about 5 minutes until browned. Add 1 cup (250 ml) of hot water, cover the pot, and simmer for about 15 minutes until the chicken is almost tender. Transfer the chicken to a plate and cover.

Cover the pan with a lid and simmer the sauce over low heat for 1 hour. Add the mekelesha spice blend and cook for a further 15 minutes. Add more water if needed to keep the consistency moist. Return the chicken to the pan to reheat. Make shallow slits horizontally on the boiled eggs and add to the stew. Serve with injera.

Ethiopia spiced clarified butter recipe
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Niter kebbeh is the soul of Ethiopian cuisine. Used in almost all non-fasting recipes, it brings a unique flavor that anyone who has ever stepped into an Ethiopian kitchen (or restaurant), anywhere in the world, would instantly recognize.

Clarified butter is common in many culinary traditions and made from the simple process of heating butter until the water evaporates and the milk solids separate so that a golden oil can be strained off and stored. In South Asia, the solids are also left to brown a little, which gives the clarified butter or “ghee” a nutty flavor. In Ethiopia, however, cooks take the heating process a step further and simmer a range of spices, even onions and garlic, before filtering, and the result is a fragrant, flavorful oil that brings a distinctive rich texture and aroma to many dishes. Once you’ve tried it, you’ll see that infusing clarified butter is a wonderful technique to have in your repertoire, and you can experiment with all kinds of flavors.

Authentic niter kebbeh uses an aromatic dried herb called koseret, and sometimes besobela. Oregano and thyme make pretty good substitutions but if you want to capture a stronger, leafy herbiness, substitute the dry herbs for chopped fresh Thai basil and sage. Note, though, that using fresh herbs will turn the normally golden niter kebbeh an olive green color. This cooking process of niter kebbeh is not strictly the traditional manner in which is it made in Ethiopia, instead it has been revised for western cooking.

Makes about 1 ¼ cups (10½ oz/300 g)

  • 1 lb 2 oz (500 g) unsalted butter
  • 1 teaspoon nigella seeds
  • ½ teaspoon cardamom seeds
  • 1 teaspoon coriander seeds (optional)
  • 1 teaspoon dried koseret (page 39) or equal amounts of dried oregano and thyme 1 teaspoon dried besobela or Thai Basil

In a heavy-bottomed saucepan, melt the butter over low heat, skimming off the foam. Cook for about 5 minutes until the solid, milky residue has sunk to the bottom, but do not let the solids darken. Remove the pan from the heat and allow to cool a little, then strain the liquid into a clean saucepan and discard the solids.

Sprinkle the nigella, cardamom, and coriander seeds, if using, into the pan and cook over low heat for 5-10 minutes until aromatic, stirring gently from time to time. Add the koseret and besobela and continue to cook for 5 minutes, stirring gently. Watch to make sure it does not burn and the oil does not darken.

Remove the pan from the heat and leave to settle for 10 minutes. Strain through a cheesecloth into a clean glass jar. Once completely cool, cover tightly and store in the refrigerator, where it will solidify, for up to two months.

Thanks to the publisher for providing the recipes above and for offering two copies of this title to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on November 13th, 2019.

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  • Nhcookingdiva  on  September 5, 2019

    There are no Ethiopian restaurants near me, so I would LOVE to make it!

  • LeMinou  on  September 5, 2019

    Slow cooked spicy chicken

  • Shelley.b  on  September 5, 2019

    Spicy pumpkin stew

  • AlkansCockatoo  on  September 5, 2019

    I seem to be on a berbere kick this year (apparently pronounced burr-burr-AY if Marcus Samuelsson is any guide). I saw this spice blend in my local food coop a few months ago, gave a sniff through the plastic bag, and bought it on a whim — and wow, its been my “spice of the year” (berbere popcorn — totally divine). I just can’t seem to get enough of it. So I’d love to try more authentic recipes using berbere, and Sizzling beef strips with awaze chili sauce (Zilzil tibs) checks a lot of my boxes — Tej wine? turns out its available in 20+ stores in the NYC area; niter kibbeh? been looking into making this for a few weeks now. So basically, this book look totally up my wheelhouse.

  • ktcupcake  on  September 5, 2019

    Smooth shiro (Mitten shiro)

  • thecharlah  on  September 5, 2019

    Fish goulash (Asa goulash)

  • hirsheys  on  September 5, 2019

    Misr wat!

  • lpatterson412  on  September 6, 2019

    Flatbread pastries stuffed with bread

  • bangss  on  September 6, 2019

    I know it’s the first recipe listed, but the Doro Wat with hard-boiled eggs sounds amazing!

  • LeilaD  on  September 6, 2019

    Cubed sirloin with onions and jalapeño peppers (Shekla tibs)

  • sarahawker  on  September 6, 2019

    Ethiopian gnocchi

  • Siegal  on  September 6, 2019

    I want to try steak tartare with spicy clarified butter

  • elikai  on  September 6, 2019

    Spicy lamb stew (Beg siga wat)

  • gigihotchkiss  on  September 6, 2019

    I would love to try the homemade fresh cheese – I’ve always had it in Ethiopian restaurants and it’s so good!!

  • kmn4  on  September 6, 2019

    Tender lamb cubes simmered in a mild turmeric and onion sauce (Beg siga alicha)

  • MarciK  on  September 6, 2019

    Spicy pumpkin stew

  • DarcyVaughn  on  September 6, 2019

    Lamb-stuffed vegetables

  • kimbolarson  on  September 6, 2019

    The ambasha flatbread rounds

  • roxlet  on  September 6, 2019

    The spicy chicken is calling my name

  • LaurenE  on  September 6, 2019

    Slow cooked spicy chicken

  • WCchopper  on  September 6, 2019

    Having been reading about smen lately, i’d be excited to try the spiced clarified butter recipe here. I know they are different but remind me of the magic of little bits of butter

  • SnarkyLarane  on  September 6, 2019

    Butter soaked flatbread? Yes please!

  • ARackerby  on  September 6, 2019

    Spicy lamb stew (Beg siga wat)

  • Lora724  on  September 6, 2019

    Yellow split peas in a mild ginger and onion sauce (Ater kik alicha).

  • ravensfan  on  September 6, 2019

    Berbere spice blend

  • Anniefro21  on  September 6, 2019

    Minchet Abat would be the thing I try first.

  • t.t  on  September 7, 2019

    Traditional injera

  • Lafauvette  on  September 7, 2019

    Doro wat

  • elsid22  on  September 7, 2019

    Spicy lamb stew (Beg siga wat)

  • michalow  on  September 7, 2019

    Lots to try, but I think I’ll have to start by mastering injera.

  • southerncooker  on  September 7, 2019

    Lentil soup with spicy dried beef and crispy leeks sounds good.

  • lissie581  on  September 8, 2019

    So many of these sound great, but one-day injera sounds like a fun starting project.

  • purrviciouz  on  September 8, 2019

    The foundation, traditional Injera!

  • sequoia55  on  September 9, 2019

    Spicy pumpkin stew

  • Dannausc  on  September 9, 2019

    Traditional injera

  • RickPearson54  on  September 9, 2019

    spicy pumpkin stew

  • dtremit  on  September 10, 2019

    I always enjoy gomen kitfo, so I’d probably start with that. Just found a local source of injera which is exciting!

  • Shedevil737  on  September 10, 2019

    Festive dipped leg of lamb

  • CAKelly  on  September 10, 2019

    I would try the Whole Grain Bread Baked in Banana Leaves first; it sounds so good!

  • jmay42066  on  September 10, 2019

    Cubed sirloin with onions and jalapeño peppers (Shekla tibs)

  • NaomiH  on  September 11, 2019

    Flatbread pastries stuffed with egg (Fetira be enkulal)

  • aminning  on  September 11, 2019

    Gomen kitfo

  • hbakke  on  September 12, 2019

    Ethiopian gnocchi

  • mph993  on  September 12, 2019

    Cubed sirloin with onions and jalapeño peppers (Shekla tibs)

  • cmagillespie  on  September 13, 2019

    Fresh chili dipping sauce

  • hrk  on  September 13, 2019

    Potatoes and cabbage in ginger turmeric sauce (Atakilt)

  • Lkitchings  on  September 14, 2019

    Thin flat oat cakes

  • jenmatt  on  September 16, 2019

    Collard greens with spiced butter and mitmita

  • jigglesfrog  on  September 18, 2019

    Layered flatbread pastries with honey (Fetira)

  • tennyogirl  on  September 22, 2019

    Spicy shepherd’s bread (Tresho)

  • rashaye  on  September 25, 2019

    This is one of the most beautiful books I read this year!
    I would love to learn how to make injera.
    Thank you!

  • Laura1  on  September 26, 2019

    spicy pumpkin stew

  • source.decay  on  September 27, 2019

    Misr Wat is my favorite dish

  • Giselbl  on  September 27, 2019

    Spiced pumpkin stew

  • artthecat  on  September 28, 2019

    Potatoes and cabbage in ginger turmeric sauce

  • chowfamily  on  September 28, 2019

    One day injera

  • love2chow  on  September 28, 2019

    Spicy beef and fenugreek stew with potatoes (Abish wat)

  • jezpurr  on  September 28, 2019

    Spicy pumpkin stew (Duba wat)!!!^_^

  • EmilyR  on  September 29, 2019

    Spicy injera snack (Chuba mera)

  • Breeze81  on  September 29, 2019

    Cubed sirloin with onions and jalapeño peppers (Shekla tibs)

  • Sfgordon  on  October 1, 2019

    Breakfast fava beans!

  • dbranigan27  on  October 2, 2019

    I think I would try the Spicy beef and fenugreek stew with potatoes (Abish wat)

  • ckeller  on  October 2, 2019

    One day injera

  • Goodmanme  on  October 4, 2019

    Would love to learn how to make the spicy pumpkin stew.

  • MeerkatSilverleaf  on  October 7, 2019

    Doro Wat

  • PeavineBlues  on  October 10, 2019

    Injera doro wat

  • Aminata95  on  October 10, 2019

    Slow cooked spicy chicken

  • Joniisthecoolest  on  October 11, 2019

    Injera. I have searched online for a good followable recipe, and resources are slim.

  • Jjewett  on  October 11, 2019

    Flatbread pastries with honey

  • mfsimmons  on  October 11, 2019

    I absolutely love misr wat and would love to make it at home! That’d be the first recipe I would try!

  • DJCross  on  October 11, 2019

    Slow Cooked Spicy Chicken

  • Stringsandpots  on  October 11, 2019

    Collard greens with spiced butter and mitmita, amongst many others! We love Ethiopian food but it is difficult to take toddlers out to dine with, so we’d love to venture into cooking more of this wonderfully healthy food at home!

  • Cookingfun  on  October 12, 2019

    I would try the Berbere Spice Blend recipie first but hard to choose just one!

  • eggplantolive  on  October 12, 2019

    Potatoes and cabbage in ginger turmeric sauce and Spicy Red Lentils

  • rosiekitty  on  October 12, 2019

    Doro Wat

  • dusksunset  on  October 12, 2019

    Spicy pumpkin stew

  • ella1912  on  October 15, 2019

    lamb stew

  • ramyaviv  on  October 15, 2019

    Kinche and ful (breakfast fava beans) – both of which I loved at my hotel breakfasts in Addis when I went there earlier this year!

  • Chefdicky69  on  October 15, 2019

    all of them!

  • thetinkhams  on  October 17, 2019

    Ooh, I love Ethiopian food! I’d make Spicy tomato stew (Sils)

  • Cornfed23  on  October 18, 2019

    Potatoes and Cabbage in Ginger Turmeric Sauce

  • lgroom  on  October 18, 2019

    Misr wat

  • lgroom  on  October 18, 2019

    spicy pumpkin stew

  • Karla123  on  October 19, 2019

    I love to use my homegrown pumpkin to make some “Spicy pumpkin stew (Duba wat).”

  • mcmanuscooks  on  October 19, 2019

    I would start with injera. It’s the accompaniment and serving dish for most of these recipes. Start with the basics!

  • lehenderson  on  October 26, 2019

    Layered flatbread pastries with honey

  • orchidlady01  on  October 28, 2019

    Spicy beef and fenugreek stew with potatoes (Abish wat)

  • Foodstylist  on  November 1, 2019

    I’d first try the One Day Injera.

  • JessHeilman  on  November 2, 2019

    So many things to try – how to choose?

  • JessHeilman  on  November 2, 2019

    Potatoes and cabbage in ginger turmeric sauce

  • banba1  on  November 2, 2019

    Shiro sliders with fresh sausage

  • VeryVigario  on  November 6, 2019

    Braised beet batons with jalapeño peppers

  • starzine  on  November 6, 2019

    I would try Thin flat oat cakes (Aja kita).

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