Dinner · Ethiopian · 20 min
Vegetarian Beyaynetu (Ethiopian Vegetable Tasting Platter)
- Calories
- 700
- Protein
- 43g
- Carbs
- 78g
- Fat
- 23g
Ingredients
- 250g Teff-flour Injera (fermented flatbread)
- 200g Miser Wat (spiced red lentil stew with berbere)
- 150g Atakilt (slow-simmered cabbage, potato, and carrot)
- 150g Gomen (braised collard greens with garlic and ginger)
Method
- 01Prepare the Miser Wat: Sauté finely diced red onions in a dry pan until translucent, then add niter kibbeh (spiced clarified butter) and a generous tablespoon of berbere. Bloom the spices until fragrant, add split red lentils and water, and simmer until the lentils are creamy and tender.
- 02Prepare the Atakilt: In a heavy pot, sauté sliced onions and garlic. Add wedges of potato, sliced carrots, and chopped cabbage. Cover and steam over low heat until the vegetables are meltingly soft and fragrant with turmeric and ginger.
- 03Prepare the Gomen: Blanch chopped collard greens, then sauté briefly with fresh ginger, minced garlic, and a touch of oil until tender yet vibrant green.
- 04To serve: Lay the injera flat across a large circular platter. Spoon mounds of the warm Miser Wat, Atakilt, and Gomen in separate sections atop the bread. Serve immediately, using your hands to tear pieces of injera to scoop up the stews.
Cook it with the whole plan around it
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