Enebla: Recipes from an Ethiopian Kitchen by Luladey Moges

  • Ethiopian lentil samosa (Ye misir sambusa) (page 29)

    from Enebla: Recipes from an Ethiopian Kitchen Enebla by Luladey Moges

    • Categories: Appetizers / starters; Snacks; Ethiopian; Vegetarian; Vegan
    • Ingredients: brown lentils; yellow onions; jalapeños; ginger; ground coriander; egg roll wrappers; vegetable oil
    • Accompaniments: Ethiopian jalapeño hot sauce (Kochkocha)
    show

  • Show all Recipes...

Notes about this book

  • CPKmedia on November 07, 2022

    Hard copy & pdf

Notes about Recipes in this book

  • Tomato salad (Timatim selata)

    • lorloff on January 23, 2023

      This was a real success. It was wonderful when made and even better after the flavors melded while sitting in the refrigerator overnight. I usually try not to refrigerate cut tomatoes and prefer to serve them immediately. However, the with the salad marinating overnight the flavors were even better the next day. Easy dish to make, fresh, delicious, recommended.

  • Ethiopian cracked wheat (Kinche)

    • lorloff on January 23, 2023

      I was making an Ethiopian meal out of this cookbook and was looking for a grain to serve with it. I did not have time or the ingredients to make Injera. This dish is simple and cooked up beautifully. I used homemade vegetable stock instead of water and it added a level of flavor that worked beautifully. Will make again.

  • Lentil stew (Misir wot)

    • lorloff on January 23, 2023

      The technique in this dish of partially cooking the lentils, draining them and then separately sautéing the onions and garlic in a good amount of olive oil really worked. The Berebe made stew so delicious. My husband said it was one of the best lentil dishes he has ever had. Once the onions and garlic are hand chopped the dish comes together easily with most to time involved with the lentils simmering slowly.

  • Chickpea stew (Shiro wot)

    • Emblyadell on March 23, 2026

      Too spicy, but otherwise delicious

  • Ethiopian-style green beans (Fossolia)

    • lorloff on January 23, 2023

      The green beans in this dish came out really well. Blanching them quickly then we plunged them in an ice bath to keep them really green, The carrots caramelized a bit during the sautéing which added levels of flavor to the dish. Very delicious will make again.

  • Collard greens stew (Gomen wot)

    • lorloff on January 23, 2023

      I was looking for a green vegetable for an Ethiopian meal I was cooking. I had some lovely bunches of Dinosaur Kale from the farmer’s market that worked exceptionally well for this recipe. This was excellent and a real hit with my husband the friends at our dinner party. Be sure to use a big pot to blanch the kale. The recipe called for 15 + minutes but it worked perfectly. When we sautéd the kale we used a combination of jalapeños and green peppers one for flavor and one for spice and it worked well. Could try a large jalapeño and a ½ next time. I replaced the water with my farmers home made and dried. Vegetable stock powder that I added to the blanching water and it added a really great additional level of flavor to the dish. A keeper.

  • Ethiopian beets and potatoes (Key sir)

    • lorloff on January 23, 2023

      Another great recipe from this book. The approach to blanching each vegetable separately to cook them partially or mostly depending on the vegetable worked perfectly. Then frying the drained beets in oil as the first step to bringing the dish together was brilliant. The dish was so tasty with all of the vegetables playing a supporting role for each other. Perfect flavors and textures playing well together. Well worth the multi step process.

  • Lamb stir-fry (Ye beg tibs)

    • celesteprevost on March 10, 2023

      This recipe does not appear in digital or printed book (only in glossary on pg. 22). That said, I used lamb as substitue for the beef stir-fry on this page and it was… delicious. Recommend.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1771513624
  • ISBN 13 9781771513623
  • Linked ISBNs
  • Published Oct 04 2022
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries Canada
  • Publisher Touchwood Editions

Publishers Text

This collection of 65+ recipes, vivid photography and family anecdotes is an accessible, authentic introduction to Ethiopian cuisine. Learn to make injera, wot stews, hearty tibs, and more.

Growing up, first in the Ethiopian capital of Addis Ababa and then in the United States, Luladey Moges learned the art of traditional Ethiopian cuisine from her grandmother, mother, and aunts. She has long been an enthusiastic home cook, introducing the tastes of Ethiopian cuisine to her friends in North America. At the same time, her career in hospitality and fine dining management has taught her what it takes to build a balanced menu and impress discerning gourmands.

Everyone who experiences Ethiopian cuisine falls in love with its unique combination of spices, aromas, and sociability. Dishes are served to be shared with family and friends, and unlike many cuisines, Ethiopian food has traditions of vegetarianism that make it particularly popular among meat-free cooks and diners. However, it can seem baffling to the outsider. Where can you get spicy berbere? How do you make injera? And doesn't it all take hours to prepare?

In Enebla (which means let's eat!) you'll learn how to prepare aromatic wot stews, a hearty tibs, breakfast scrambles, colourful salads of pulses and fresh vegetables, authentic injera sourdough flatbread, and even how to enjoy a traditional Ethiopian coffee ceremony. The recipes are accompanied by lush food styling alongside family photos and ephemera. An extensive glossary invites curious cooks learn more about the Amharic language and Ethiopian ingredients.

As Lula's parents used to say, "We might live in America but once you come home, this is Ethiopia." With her accessible recipes and inviting anecdotes, Lula invites you to make your kitchen Ethiopia no matter where you live. Let's eat!

Other cookbooks by this author