Heat 2 tbs oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring, until softened and translucent, about 6–8 minutes. Add the minced garlic and ginger and cook 1 minute until fragrant.

Add spices

Stir in 2 tbs berbere spice and 1 tbs tomato paste; cook 1–2 minutes to toast the spices, stirring constantly to avoid burning. If the mixture becomes too dry, add a splash (1–2 tbs) of the 0.5 cup water.

Simmer lentils

Add the rinsed lentils and 2.5 cups water or vegetable stock. Bring to a gentle boil, then reduce heat to low. Cover and simmer 20–25 minutes, stirring occasionally, until lentils are very soft and stew-like. Add additional 0.5 cup water as needed to reach desired consistency.

Finish

Season with 1 tsp salt, 1/4 tsp black pepper and optional 1/4 tsp mitmita. Stir in 1 tsp lemon juice if using. Taste and adjust seasoning. Keep warm while preparing other components.

Meat Dish (Doro Alicha - Mild Chicken Stew)

Prep

Cut 1 lb chicken thighs into bite-sized pieces. Measure spices and chop onion, mince garlic and ginger.

Brown onion

In a medium skillet or saucepan, heat 2 tbs oil (or niter kibbeh) over medium heat. Add 1 cup finely chopped onion and cook 6–8 minutes until softened and beginning to brown lightly.

Add aromatics & spices

Add 2 tsp garlic and 1 tsp ginger; cook 1 minute. Stir in 1 tbs turmeric and 1 tsp ground coriander and cook 30–60 seconds to bloom the spices.

Cook chicken

Add the chicken pieces and cook, stirring, until they are mostly opaque on the outside, about 4–5 minutes.

Simmer

Pour in 1 cup chicken stock or water, add 1 tbs lemon juice, 1 tsp salt and 1/4 tsp black pepper. Bring to a low boil, then reduce heat, cover partially, and simmer for 15–18 minutes until chicken is cooked through and sauce has thickened slightly.

Adjust and finish

Taste and adjust salt or acidity. Keep warm and set aside for plating.

Injera

If using store-bought injera, gently rewarm on a skillet over low heat or wrap in a damp towel and microwave for 20–30 seconds to make pliable. Brush with 1 tbs butter or oil to keep soft. If using home teff sourdough, cook according to your batter instructions (typically ladle onto a preheated nonstick skillet, cover, and steam 1–2 minutes until holes form and edges lift). Keep stacked under a towel to stay warm.

Homemade Cottage Cheese (Ayib-style)

Heat milk

Pour 2 cups whole milk into a medium saucepan and heat over medium until it reaches a gentle simmer (just below boiling), stirring occasionally to prevent scorching.

Curdle

Remove from heat and add 2 tbs white vinegar or lemon juice, stirring gently. Let sit undisturbed for 5–10 minutes until curds form and whey separates (a yellowish watery liquid).

Strain and rinse

Line a fine-mesh sieve with cheesecloth and set over a bowl. Pour curds and whey into the sieve. Allow whey to drain for 5–10 minutes, then gently rinse curds with 1/4 cup cold water to cool and remove residual acidity.

Season and finish

Gather cheesecloth and squeeze gently to remove excess water to your desired moistness. Transfer curds to a bowl, stir in 1/2 tsp salt and optional 1 tbs chopped herbs. Chill briefly or serve at room temperature.

Garnish & Assembly

Plate the sampler on a large piece or platter of injera: place a warmed piece of injera as the base. Spoon the lentil stew (vegan) to one side and the chicken stew to the other, leaving space in the center for the homemade cottage cheese (about 1/2 cup).

Garnish with 2 tsp chopped cilantro/parsley and 1/4 cup sliced red onion. Serve additional injera pieces on the side for tearing and scooping. Provide spoons if desired, but traditionally eaten by hand using injera.