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NATIONAL DISH
Recipe 1 of 3
Doro Wat
with injera bread and salad
Doro Wat is the crown jewel of Ethiopian cuisine — a deeply spiced chicken stew shared from a communal platter lined with injera, the spongy teff flatbread you tear and scoop with your hands. No utensils needed.
Fresh Ingredients to Buy:
1½ lbs boneless skinless chicken thighs / chicken breasts (Reg/GF)
1 eggplant (Veg)
1 can chickpeas (Veg)
¼ head cauliflower (Veg)
4 medium onions
½ head of butter lettuce
1 cup cherry tomatoes
1 lemon
4 eggs (optional)
2 cups chicken stock
butter
✓Doro Wat Spices — in kit
✓Injera Mix — in kit
MARKET DAY FAVORITE
Recipe 2 of 3
Tibs Wot
stir-fried beef/vegetables with rice & Gomen Wat (collard greens/kale)
Tibs Wot brings berbere heat to a quick, sizzling stir-fry — thinly sliced and bold. Our version serves it over rice alongside Gomen Wat (sautéed collard greens) for a satisfying twist on an Ethiopian classic.
Fresh Ingredients to Buy:
1½ lbs sirloin steak / chicken breasts (Reg/GF)
½ head cabbage (Veg)
1 carrot (Veg)
1 large onion
1 large tomato
1 bunch collard greens / kale
1 lime
1½ cups rice
½ cup vegetable / chicken stock
✓Tibs Wot Rub — in kit
✓Gomen Spices — in kit
PLANT-BASED PRIDE
Recipe 3 of 3
Misir Wat
red lentil stew over rice
Ethiopia's classic red lentil stew, boldly spiced with berbere and traditionally served on injera. Our version adds sweet potato and spinach over rice — wholesome, plant-based comfort in every bowl.
Fresh Ingredients to Buy:
1 large or 2 small sweet potatoes
1 large onion
6 oz spinach
1 15-oz can crushed tomatoes
1½ cups rice
¾ cup red / green lentils
2 cups chicken / vegetable stock
1 bunch cilantro (optional)
✓Misir Wat Spices — in kit