Meat Sampler Recipe

Sear the beef

Pat beef cubes dry and season lightly with salt and pepper. Heat 2 tbs oil in a heavy skillet or Dutch oven over medium-high heat. Add beef in a single layer and sear until browned on all sides, about 6–8 minutes. Remove beef and set aside.

Build the sauce

Lower heat to medium and add remaining 1 tbs oil. Add chopped onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add garlic and ginger and cook 1 minute until fragrant.

Add spices and simmer

Stir in berbere and tomato paste and cook 1–2 minutes to bloom the spices. Return seared beef to the pan, add beef stock (or water), scrape up any browned bits, and bring to a gentle simmer. Cover and reduce to medium-low heat. Simmer 20–25 minutes until beef is tender and sauce has thickened, stirring occasionally and adding a splash more water if needed.

Finish

Taste and adjust salt and pepper. Stir in chopped cilantro or parsley if using. Keep warm until serving.

Prepare chicken and aromatics

Heat oil (or niter kibbeh) in a medium skillet over medium heat. Add finely chopped/grated onion and cook, stirring frequently, until very soft and golden, about 8–10 minutes. Add garlic and ginger and cook 1 minute more.

Add spices and chicken

Add berbere and paprika, stirring to coat the onions and cook 1–2 minutes. Stir in tomato paste and cook 1 minute. Add chicken pieces and toss to coat. Pour in chicken stock or water and lemon juice, bring to a simmer.

Simmer until cooked

Reduce heat and simmer gently, uncovered, 12–15 minutes until chicken is cooked through and sauce is concentrated. Taste and add salt as needed. If using, nestle halved hard-boiled eggs in the sauce to warm through for 2–3 minutes.

Sauté aromatics

Heat 1 tbs oil in a skillet over medium heat. Add sliced onion and cook until soft and lightly browned, about 5–6 minutes. Add garlic and ginger and cook 30–45 seconds more.

Add greens and simmer

Add chopped collards or kale, turmeric, salt and water or stock. Stir to combine, cover, and reduce heat to low. Cook 8–12 minutes, stirring occasionally, until greens are tender and most liquid has evaporated. Adjust seasoning and stir in lemon juice if using.

Curdle the milk

In a medium saucepan, heat whole milk over medium heat to about 185°F (just below boiling) — small bubbles will form around edges. Remove from heat and stir in vinegar or lemon juice. Let sit undisturbed 5–10 minutes until curds form and whey separates (whey will be pale yellow).

Strain and rinse curds

Line a colander with cheesecloth and place over a bowl. Pour curds and whey into the colander to drain. Gently rinse curds under cool water to remove residual acidity and stop cooking. Let drain 5–10 minutes until desired moisture is reached.

Finish cottage cheese

Transfer drained curds to a bowl, stir in salt and heavy cream (if using) to loosen and enrich the curds. Taste and adjust salt. Chill or serve at room temperature alongside the wots.

Warm injera briefly (steamed or in a low oven). On a large platter or on individual plates, lay out injera and arrange portions of Sega Wot Key, Doro Wot Key, Gomen Besga and a scoop of homemade cottage cheese. Garnish with fresh cilantro or parsley. Serve immediately, tearing injera to scoop up the stews.