Habesha Meat & Veg Sampler Recipe

Prepare beef for tibs

Trim beef and cut into 1/2- to 3/4-inch cubes. Pat dry and season with 1 tsp kosher salt and 1/2 tsp black pepper.

Sear tibs

Heat a large skillet over high heat until hot. Add 2 tablespoons vegetable oil and 2 tablespoons niter kibbeh. When shimmering, add beef cubes in a single layer (work in batches to avoid overcrowding). Sear 2–3 minutes per side until browned but not overcooked (medium-rare to medium). Remove to a warm plate.

Finish tibs with aromatics

Reduce heat to medium. Add 1 tablespoon niter kibbeh and the finely chopped onion and minced garlic to the pan. Sauté 3–4 minutes until onion softens. Stir in 1 tablespoon berbere and sliced green chile (if using) and cook 30–60 seconds to bloom spices. Return seared beef to pan, add juice of 1 lemon and 1/2 cup water or stock, toss briefly to coat and heat through for 1–2 minutes. Adjust salt to taste and remove from heat, spooning pan juices over the meat.

Prepare kitfo (traditional seasoned raw or lightly warmed)

If serving kitfo raw (traditional), keep beef very cold and mix ground beef with 3 tablespoons niter kibbeh, 1 tablespoon berbere, 1 teaspoon mitmita (optional), 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 minced garlic clove. Taste and adjust seasoning. If you prefer warmed kitfo, gently heat a skillet, add 1 tablespoon niter kibbeh and warm the seasoned ground beef, stirring constantly, 2–3 minutes until just warmed through (do not cook to well-done). Keep covered and warm.

Mesir wot (red lentil stew)

Rinse 1 cup red lentils until water runs clear. In a saucepan, heat 1 tablespoon vegetable oil over medium heat. Add half of a chopped onion and 1 minced garlic clove; sauté until translucent. Stir in 2 tablespoons tomato paste and 1 teaspoon berbere; cook 1 minute. Add lentils and 1 1/2 cups water or stock, bring to a simmer, cover and cook 15–20 minutes until lentils are soft, stirring occasionally. Adjust salt to taste and mash slightly for a thick stew consistency.

Kik alicha (yellow split pea stew)

Rinse 1 cup yellow split peas. In a saucepan, combine peas with 1 1/2 cups water, 1 teaspoon turmeric, 1/2 teaspoon salt and a drizzle of oil. Bring to a simmer and cook 25–30 minutes until tender and mostly broken down; add water as needed. Sauté 1 small chopped onion in 1 tablespoon niter kibbeh and stir into the peas before serving for extra flavor.

Gomen (braised greens)

Stack and chop 8 oz collard greens or kale. In a skillet, heat 1 tablespoon niter kibbeh (or oil) over medium heat. Add 1 chopped onion and 2 minced garlic cloves; sauté until soft. Add greens, 1/4 cup water, pinch of salt and cook, covered, stirring occasionally, 8–12 minutes until tender. Finish with 1 teaspoon lemon juice.

Atkilt (vegetable medley of cabbage, carrots, potatoes)

Peel and dice 2 potatoes, slice 2 carrots and shred 2 cups cabbage. In a large pan, heat 1 tablespoon vegetable oil, sauté 1/2 chopped onion until translucent. Add potatoes and carrots, cook 6–8 minutes, then add cabbage, 1/2 teaspoon salt, 1/4 tsp pepper and 1/2 cup water. Cover and simmer 8–10 minutes until vegetables are tender. Stir in 1 tablespoon lemon juice and adjust seasoning.

Azifa or roasted eggplant salad

Option A (Azifa lentil salad): Rinse and cook 1 cup green lentils in 2 cups water until tender but not mushy (18–20 minutes). Drain and toss with 2 tablespoons olive oil, 1 tablespoon white wine vinegar or lemon juice, 2 tablespoons chopped green onion, 1 tablespoon chopped cilantro, salt and pepper to taste. Option B (roasted eggplant): Prick and roast 1 eggplant over high heat or in oven until skin collapses (20–30 minutes). Cool slightly, peel and mash flesh with 1 tablespoon olive oil, 1 minced garlic clove, juice of 1/2 lemon, salt and chopped cilantro.

Homemade cottage cheese (quick small-batch)

Warm 4 cups whole milk to 120°F (warm but not boiling). Stir in 2 tablespoons white vinegar or lemon juice, let sit 10 minutes until curds separate. Line a fine-mesh strainer with cheesecloth and drain curds 10–15 minutes for a moist cottage cheese. Season with a pinch of salt and 1 tablespoon cream or butter if desired. Chill until serving.

House salad

Toss 4 cups mixed greens, 2 sliced tomatoes and 1 sliced cucumber with 2 tablespoons olive oil, 1 tablespoon lemon juice (or vinegar), 1/2 teaspoon salt and a pinch of pepper. Keep chilled.

Heat injera

If using store-bought injera, steam or cover with a damp towel and microwave briefly (30–60 seconds) to make pliable. Stack on a platter for serving.

Assemble platter

On a large round platter lined with several layers of injera, arrange small mounds of the prepared vegan sides (mesir wot, kik alicha, gomen, atkilt, azifa/eggplant). Place plated tibs and a bowl or quenelle of kitfo at the center or side. Add small bowls of homemade cottage cheese and the house salad. Garnish with lemon wedges and sprinkle chopped cilantro over the vegan sides if desired. Serve additional injera on the side for tearing and scooping.