If using store-bought injera, warm each piece by stacking on a plate and covering with a damp towel; briefly steam or warm in a skillet over low heat for 30–60 seconds per side. If using batter, cook pancakes on a nonstick skillet until holes form and edges lift (follow package batter instructions). Keep warm covered until serving.

Homemade Cottage Cheese (Labneh-style)

Prepare the homemade cottage cheese: if using store-bought cottage cheese, drain excess whey and transfer to a bowl. For a thicker labneh-style cheese, drain plain yogurt in a cheesecloth-lined sieve for 2–4 hours, then mix with 1 tbs olive oil and salt to taste. Place in a small serving bowl and drizzle remaining olive oil on top.

Vegan Dish 1 — Misir Wot (Spicy Red Lentil Stew)

Sauté Base

In a medium saucepan, heat 2 tbs neutral oil over medium heat. Add finely chopped onion and sauté until soft and lightly browned, 8–10 minutes. Add garlic and ginger and cook 1 minute more.

Cook Lentils

Stir in 2 tbs berbere and 1 tbs tomato paste; cook 1–2 minutes until fragrant. Add the rinsed red lentils and 2 cups vegetable stock. Bring to a simmer, then reduce heat to low and cover. Cook 15–20 minutes, stirring occasionally, until lentils are fully tender and stew is thick. Add water if needed to reach desired consistency. Season with salt to taste and keep warm.

Vegan Dish 2 — Gomen (Collard Greens)

Aromatics

Heat 1 tbs neutral oil in a wide skillet over medium heat. Add sliced onion and sauté until translucent, 5–7 minutes. Add garlic and ginger and cook 1 minute.

Cook Greens

Add chopped collard greens, 1 cup vegetable stock, salt and pepper. Cover and cook 8–12 minutes, stirring once, until greens are tender but still bright. Adjust seasoning and reduce liquid if needed. Keep warm.

Vegan Dish 3 — Atakilt Alicha (Mild Cabbage, Carrot & Potato)

Sauté Vegetables

Heat 1 tbs olive oil in a medium pot over medium heat. Add chopped onion and cook until soft, 4–5 minutes. Stir in garlic and turmeric and cook 30 seconds.

Simmer Vegetables

Add diced potatoes, sliced carrots, shredded cabbage and 1 cup vegetable stock. Bring to a simmer, cover, and cook 12–15 minutes until potatoes are tender and vegetables are well combined. Season with salt to taste. Keep warm.

Vegan Dish 4 — Shiro (Chickpea Flour Stew)

Prepare Slurry

In a small bowl, whisk chickpea flour with 1/2 cup cold water to make a smooth slurry. In a saucepan, heat 1 tbs neutral oil over medium heat and sauté minced garlic 30 seconds. Stir in tomato paste and optional berbere for 1 minute.

Cook Shiro

Slowly add 2 cups vegetable stock while stirring, then whisk in the chickpea flour slurry. Reduce heat to low and simmer, stirring frequently, until thick and creamy, 6–8 minutes. Add salt to taste and keep warm. If too thick, add water a tablespoon at a time to adjust consistency.

Meat Dish 1 — Doro Wat (Spicy Chicken Stew)

Caramelize Onions

In a heavy-bottomed pot, melt 2 tbs butter over medium heat. Add the finely chopped onion and cook, stirring frequently, until deeply brown and reduced — 20–25 minutes (this concentrated onion base is important for flavor).

Add Spices

Add minced garlic and ginger and cook 1–2 minutes. Stir in 3 tbs berbere and 1 tbs tomato paste and cook 2 minutes more to bloom the spices. Add 1 tbs red wine or vinegar to deglaze if using.

Simmer Chicken

Add the chicken pieces and 1 cup water or stock. Bring to a simmer, cover partially, and cook 25–30 minutes until chicken is cooked through and sauce has thickened. Add hard-boiled eggs in the last 10 minutes to warm through if using. Season with salt to taste. Keep warm.

Meat Dish 2 — Key Wat (Spicy Beef Stew)

Sauté Onion

Heat 1 tbs neutral oil in a saucepan over medium-high heat. Add chopped onion and cook until soft, 6–8 minutes. Add garlic and ginger and cook 1 minute.

Simmer Beef

Add beef cubes and brown on all sides, 5–7 minutes. Stir in 2 tbs berbere and 1 tbs tomato paste; cook 1–2 minutes. Add 1 cup beef stock, reduce heat to low, cover, and simmer 45–60 minutes until beef is tender and sauce thickens. Season with salt to taste and keep warm.

Meat Dish 3 — Tibs (Sautéed Spiced Beef or Lamb Cubes)

Sear Meat

Heat 2 tbs olive oil or butter in a large skillet over high heat until hot. Add cubed meat in a single layer and sear without moving for 2 minutes, then stir and sear another 2–3 minutes until browned but still tender.

Finish Tibs

Lower heat to medium, add sliced onion, bell pepper, minced garlic and 1 tbs rosemary or berbere. Sauté 4–6 minutes until vegetables are softened and meat is cooked to desired doneness. Season with salt and pepper to taste. Remove from heat and keep warm.

Meat Dish 4 — Siga Alicha (Mild Beef with Turmeric)

Aromatics

Heat 1 tbs olive oil in a skillet over medium heat. Add chopped onion and cook until soft, 4–5 minutes. Add garlic and cook 30 seconds.

Simmer Beef

Add beef pieces and brown lightly, 4–6 minutes. Stir in 1 tsp turmeric and 3/4 cup stock. Reduce heat, cover partially, and simmer 20–25 minutes until beef is tender and sauce is gently reduced. Season with salt and pepper to taste and keep warm.

Assembly & Serving

Assemble Sampler

Arrange a large communal platter or several plates with warmed injera as the base. Spoon each of the four vegan and four meat dishes in separate piles on top of the injera so guests can scoop with torn pieces of injera. Place the bowl of homemade cottage cheese at the center or alongside as a cooling accompaniment.

Garnish & Serve

Garnish each dish lightly with a drizzle of olive oil or a sprinkle of fresh chopped herbs if desired. Serve immediately so the injera remains soft. This sampler feeds 3–4 people.