Dinner · Ethiopian · 20 min
Vegetarian Beyaynetu Dinner with Misir Wat and Atakilt
- Calories
- 700
- Protein
- 43g
- Carbs
- 78g
- Fat
- 23g
Ingredients
- 120g Red lentils (dry), cooked into Misir Wat
- 250g Injera (teff and wheat flour flatbread)
- 200g Atakilt Wat (cabbage, potato, and carrot stew)
- 110g Ground Turkey (braised in berbere and aromatics)
Method
- 01Prepare the Misir Wat by sweating finely diced red onions until translucent, adding garlic, ginger, and a generous amount of berbere spice blend. Bloom the spices until fragrant, add the rinsed red lentils and vegetable broth, simmering until the lentils are creamy and tender.
- 02In a separate heavy-bottomed pot, prepare the Atakilt Wat by sautéing sliced cabbage, diced carrots, and potatoes in a touch of oil with turmeric, garlic, and fresh ginger until softened but still holding their shape.
- 03For the protein, brown the ground turkey in a pan with a small amount of niter kibbeh (or clarified butter). Stir in a tablespoon of berbere and a splash of water, simmering until the meat is fully coated in a deep, spicy red glaze.
- 04To plate, lay a large piece of fresh, tangy injera across a circular platter. Arrange the Misir Wat, the ground turkey, and the Atakilt Wat in distinct mounds atop the injera. Serve immediately, instructing guests to use torn pieces of extra injera to scoop up the stews, ensuring each bite captures the complex, spicy, and earthy flavors.
Cook it with the whole plan around it
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