Ethiopia: Recipes and Traditions from the Horn of Africa by Yohanis Gebreyesus and Jeff Koehler

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    • Categories: Bread & rolls, savory; Ethiopian; Vegan
    • Ingredients: teff flour
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    • Categories: Bread & rolls, savory; Ethiopian; Vegan
    • Ingredients: oat flour; flaxseed oil
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    • Categories: Bread & rolls, savory; Ethiopian; Vegan
    • Ingredients: wholewheat flour; active dry yeast; nigella seeds; ground ajowan seeds; sunflower oil; banana leaves
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    • Categories: Bread & rolls, savory; Ethiopian; Vegan
    • Ingredients: all-purpose flour; active dry yeast; nigella seeds
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    • Categories: Bread & rolls, savory; Ethiopian; Vegan
    • Ingredients: all-purpose flour; sunflower oil; berbere
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    • Categories: Sandwiches & burgers; Bread & rolls, savory; Sauces, general; Ethiopian
    • Ingredients: all-purpose flour; instant yeast; mitten shiro; merguez sausages; cherry tomatoes; egg yolks; mustard; chives; mitmita chile powder
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    • Categories: Spice / herb blends & rubs; Cooking ahead; Ethiopian
    • Ingredients: dried red chiles; nigella seeds; ground cloves; ajowan seeds; onion powder; garlic powder; ground ginger; ground cardamom; dried holy basil; ground cinnamon
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    • Categories: Spice / herb blends & rubs; Cooking ahead; Ethiopian
    • Ingredients: fenugreek seeds; dried red chiles; nigella seeds; ground cloves; ajowan seeds; onion powder; garlic powder; ground ginger; ground cardamom; dried holy basil; ground cinnamon
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    • Categories: Spice / herb blends & rubs; Cooking ahead; Ethiopian
    • Ingredients: ground cinnamon; ground cloves; long peppercorns; ground cardamom
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    • Categories: Dips, spreads & salsas; Sauces, general; Cooking ahead; Ethiopian; Vegetarian; Vegan
    • Ingredients: berbere; tej wine
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    • Categories: Spice / herb blends & rubs; Cooking ahead; Ethiopian
    • Ingredients: dried red chiles; ajowan seeds; dried oregano; dried thyme; nigella seeds
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    • Categories: Cooking ahead; Ethiopian; Vegetarian
    • Ingredients: butter; nigella seeds; cardamom seeds; dried oregano; dried thyme; Thai basil
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    • Categories: Sauces, general; Cooking ahead; Ethiopian; Vegan; Vegetarian
    • Ingredients: brown mustard seeds
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    • Categories: Sauces, general; Dips, spreads & salsas; Ethiopian; Vegan; Vegetarian
    • Ingredients: chiles; holy basil; rosemary; rue
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    • Categories: Breakfast / brunch; Ethiopian; Vegetarian
    • Ingredients: barley flour; niter kibbeh; berbere; yogurt
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    • Categories: Pies, tarts & pastries; Breakfast / brunch; Ethiopian; Vegetarian
    • Ingredients: all-purpose flour; sunflower oil; honey
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    • Categories: Pies, tarts & pastries; Egg dishes; Breakfast / brunch; Ethiopian; Vegetarian
    • Ingredients: all-purpose flour; sunflower oil; eggs; jalapeño chiles
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    • Categories: Breakfast / brunch; Ethiopian; Vegetarian
    • Ingredients: ful medames; yellow onions; sunflower oil; tomatoes; eggs
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    • Categories: Pies, tarts & pastries; Breakfast / brunch; Cooking for 1 or 2; Ethiopian; Vegetarian
    • Ingredients: all-purpose flour; niter kibbeh; berbere
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    • Categories: Dressings & marinades; Breakfast / brunch; Cooking for 1 or 2; Ethiopian; Vegetarian
    • Ingredients: flaxseeds; yellow onions; tomatoes; jalapeño chiles; teff flour
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    • Categories: Breakfast / brunch; Cooking for 1 or 2; Ethiopian; Vegan; Vegetarian
    • Ingredients: dried yellow peas; sunflower oil; red onions; fresh ginger; turmeric; ajowan seeds; teff flour
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    • Categories: Stews & one-pot meals; Breakfast / brunch; Ethiopian; Vegan; Vegetarian
    • Ingredients: tomatoes; sunflower oil; red onions; berbere
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    • Categories: Breakfast / brunch; Cooking for 1 or 2; Ethiopian; Vegetarian
    • Ingredients: flaxseeds; bananas
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Notes about this book

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Notes about Recipes in this book

  • Traditional injera

    • tresy on March 23, 2022

      It would help if the author/someone would explain in more detail how to keep feeding injera starter, given that starting from scratch is a 7-day affair. It's essentially sourdough so theres no reason one couldn't keep a batch on hand to use on Friday for dinner on Sunday. The allusion to this option is not adequately described in the recipe.

  • Fresh chili dipping sauce (Daata)

    • tresy on March 26, 2022

      1tbsp salt is insanely high. Assume it’s meant to be teaspoon.

  • Sautéed string beans and carrots (Foselia)

    • imaluckyducky on August 05, 2021

      5 stars. I echo the other reviewer - this recipe is simple and makes a delicious, sweet sauce out of fresh cut tomatoes and turmeric. I used the whole 5 Tbs of vegetable oil for the dish, which produced a very lovely sauce when the tomatoes cooked down. The oil can probably be halved but you may want to increase the amount of tomatoes or add a little water before thickening up the sauce. Again, good-quality fresher dried turmeric is key here as is having tomatoes with some good flavor. 5y/o approved. Will definitely make this part of the regular rotation with other Ethiopian food and as a regular side.

    • jenburkholder on March 28, 2021

      Although very simple, the sweet sauce is delicious with the green beans and carrots (go heavy on the turmeric). The beans need a lot less cook time imo. Will repeat.

  • Spicy red lentils (Misr wat)

    • imaluckyducky on August 05, 2021

      5 stars. Fabulous depth of flavor with little effort. Can halve the recommended amount of vegetable oil with no ill effect - I did so on my second batch. The flavors really bloom overnight and when reheated, and leftovers froze and defrosted well.

    • metacritic on June 20, 2022

      This was easy and flavorsome, as good as any dal I've made with far less work than a dal makhani. The nigella seed brought a lovely herbaceous note to the whole dish.

    • purrviciouz on January 22, 2020

      They were great on the first night but the flavor deepened when reheated as leftovers. This was by far the highlight of my vegetarian fasting plate.

  • Berbere spice blend

    • imaluckyducky on August 05, 2021

      5 stars. This mix for berbere seasoning is one of the best I've had rivaling the Ethiopian restaurants I've gone to in Chicago. I used guajillo dried chilis and Thai basil from the garden - no need to dry it before using a coffee grinder to grind the spice mixture. For the chilis I removed all the seeds by accident and ended up with a completely non-spicy in "heat" department seasoning, so I had to add cayenne pepper to about half of it for the adult version. Made a double batch to have on hand.

  • Potatoes and cabbage in ginger turmeric sauce (Atakilt)

    • imaluckyducky on August 05, 2021

      5 stars. The main flavors of this dish come from the turmeric, the garlic, and the ginger. Having fresh/newer batch of dried turmeric is absolutely key, and the recipe benefits from doubling the garlic and ginger and taking to heart "salting to taste." That said, this has a a nice, earthy flavor with a solid zing from the ginger and garlic. It's earthyness is perfect served with the spicy lentils (spicy) and the stewed string beans with tomatoes (sweet and juicy) and balances everything out. Borderline addictive. Will make again.

    • metacritic on October 01, 2021

      This is quite good, though it needs a good deal more salt than the recipe indicates. The ginger and garlic and turmeric shine making this a delicate, almost calming dish. It is a side, not the star of a meal.

    • cjxn on December 16, 2020

      We loved this recipe. Easy to make. The flavors are soft, but they’re perfect for a side.

    • jenburkholder on July 29, 2020

      This wasn’t very good to us. Extremely bland. Would not repeat.

    • Etrnalhope on February 03, 2021

      Made this with carrots in place of potatoes (didn't have any). That may have added a little sweetness, which was really tasty. Nice side to a spicier dish.

  • Flatbread pastries stuffed with egg (Fetira be enkulal)

    • lkgrover on November 29, 2019

      The frying & folding the pastry in a wok did not work easily for me, and the egg never completely cooked. If I attempt this again, I will try making the dough & filling similar to an empanada.

  • Grilled Nile perch on a bed of creamy nettles

    • lkgrover on January 29, 2020

      Good, subtle flavors, easy preparation. I substituted tilapia for perch, and spinach for nettles.

  • Spicy pumpkin stew (Duba wat)

    • Charlotte_vandenberg on September 22, 2019

      Easy and spicy, really nice.

    • metacritic on October 01, 2021

      Very good. Quite hot. Requires a hefty amount of additional salt. I'd try halving the water next time so that it emerges as a stew, rather than a soup from which the pumpkin needs to be scooped out. I used kabocha, which worked perfectly.

  • Fish goulash (Asa goulash)

    • Charlotte_vandenberg on July 27, 2019

      Tried this recipe with pangasius fillets and flatbread, very tasteful! Not too much sauce, so I would suggest some extra vegetables.

  • Slow-cooked spicy chicken with hard-boiled eggs (Doro wat)

    • metacritic on June 20, 2022

      This is a phenomenal recipe, yielding a fantastic dish in the vein of chicken curry. As good an Ethiopian dish as I've had anywhere, including Ethiopia.

    • purrviciouz on January 07, 2020

      This was delicious, My husband was very excited. I served this with ginger and garlic collards and injera.

  • Collard greens with onions and fresh ginger (Gomen)

    • metacritic on October 01, 2021

      Very good. Takes quite a bit longer to cook down than the recipe suggests but the garlic and ginger really shine in this preparation.

    • purrviciouz on January 07, 2020

      This was fantastic and I would make this again as a side with roast chicken or part of a vegetarian platter.

    • jenburkholder on March 28, 2021

      These were fine but didn’t wow us, I prefer collards cooked with tomatoes.

  • Collard greens with spiced butter and mitmita (Gomen kitfo)

    • metacritic on June 20, 2022

      Almost no work at all once you have made the spiced butter and mitmita.A really nice preparation for collard greens.

  • Potatoes and carrots in onion turmeric sauce (Dinich alicha)

    • metacritic on June 20, 2022

      Eatyourbooks lists heavy cream as an ingredient. The recipe in my version of the book did not. This was mild and quite good, though leaning toward the plain side.

  • Chicken simmered in a mild onion and turmeric sauce (Doro alicha)

    • cjxn on December 16, 2020

      Not nearly as spicy as doro wat. Very savory, though. Easy to prepare and very tasty.

  • Spicy beef stew with barley dough (Tihelo)

    • mjes on September 02, 2021

      I've not used my spice mill to make flour before - neither fast nor consistent but it works for this recipe. The beef is traditionally seasoned with tej, berbere. and niter kebbeh. I used fondue forks for serving. To eat: place meat and it's sauce in a bowl; spoon buttermilk sauce into center; take a ball of the barley dough on a fondue fork leaving the prongs free to spear the beef. When you spear the beef, both sauces should end up on the dough. Enjoy. This turns the meal into an eating adventure as you get the hang of getting the right proportions of the ingredients. While this is an enjoyable dish, I think I will focus my Ethiopian cooking on injira compatible dishes.

  • Braised beet batons with jalapeño peppers (Key sir)

    • jenburkholder on July 29, 2020

      This was a very nice, simple treatment of beets.

  • Fried beef with onions (Siga tibs)

    • Etrnalhope on February 03, 2021

      Used koseret (as called for in the recipe) in place of oregano. I thought it would be dry or similar flavors to dishes I've made with berbere, but the mitmita (with koseret) is noticeably different and gives it a really lovely note. Instead of 2 TBSP cayenne, I used 1 TBSP cayenne and 1 TBSP paprika to tone down the spiciness, which was perfect for me! A splash of rice cooking wine gave it the right amount of moisture.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Ethiopian cuisine is brought into today’s kitchen with approachable recipes and a fresh delivery of authentic dishes.

    Full review
  • ISBN 10 1623719631
  • ISBN 13 9781623719630
  • Linked ISBNs
  • Published Feb 15 2019
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Interlink Pub Group

Publishers Text

Experience the wonderful flavors of Ethiopia and chef Yohanis's dazzling collection of recipes.

Ethiopia stands as a land apart: never colonized, it celebrates ancient traditions. The fascinatingly distinct cuisine is influenced by a history enriched with a religious mix of Judaism, Christianity, and Islam, as well as some of the most fertile land on the continent.
The delicious dishes featured here include Doro Wat, chicken stewed with berbere spice, Siga Tibs, flashfried beef, and Asa Shorba, a hearty spiced fish soup, plus vegetarian dishes such as Gomen, collard greens with ginger and garlic, Azifa, green lentil salad, and Dinich Alicha, potatoes and carrots in an onion turmeric sauce.
Along with photography of the stunning landscapes and vibrant artisans of Ethiopia combined with insightful cultural and historical details this book demonstrates why Ethiopian food should be considered one of the world s most singular and enchanting cuisines.



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