Ethiopian Nacho Recipe

Preheat the oven to 200°C (400°F). If using injera, cut each piece into large chip-like triangles (6–8 pieces each). If using tortillas, cut into 8 triangles. Toss the pieces lightly with 2 tbs vegetable oil to coat.

Arrange the injera/tortilla pieces in a single layer on two sheet pans. Bake for 6–9 minutes, turning once, until edges are crisp but not overly browned. Alternatively, pan-toast in 1 tbs butter over medium heat until crisp. Keep warm.

In a small saucepan, melt remaining 3 tbs butter and brush over the warm injera chips just before assembling to add richness.

Sauté aromatics

Heat 1 tbs vegetable oil in a large skillet over medium heat. Add the finely chopped onion and sauté 6–8 minutes until translucent and starting to brown. Add minced garlic and ginger and cook 30–45 seconds until fragrant.

Brown the beef

Increase heat to medium-high and add the ground beef. Break up with a spoon and cook until browned with no pink, about 6–8 minutes.

Add spices & simmer

Stir in 2 tbs berbere and 2 tbs tomato paste; cook 1–2 minutes to bloom the spices. Pour in 120 ml beef broth (or water), scrape up browned bits, reduce heat to low and simmer 6–8 minutes until thickened. Season with 1 tsp salt and 1/2 tsp black pepper. Keep warm.

Cook lentils

Place rinsed red lentils and 500 ml water in a small saucepan. Bring to a simmer over medium heat, then reduce to low and cook uncovered 12–15 minutes until tender but not mushy. Drain any excess water and let cool slightly.

Combine salsa

In a bowl, mix the cooked lentils with diced tomato, finely diced red onion, 1 tbs olive oil, 1 tbs lemon juice, 1/2 tsp salt and 1/2 tsp berbere (optional). Taste and adjust lemon or salt. The texture should be chunky and saucy — not soupy.

Set oven to broil (or keep at 200°C / 400°F if your oven broiler is unpredictable). Arrange a single layer of warmed injera chips on an oven-safe platter or sheet pan.

Evenly distribute half of the spiced beef over the chips, then spoon half of the lentil salsa over that. Sprinkle 1 cup shredded cheddar across the pan. Add another layer with remaining chips, beef, lentil salsa and remaining shredded cheese so the dish is stacked and evenly covered.

Place under the broiler for 2–4 minutes until cheese melts and bubbles. Watch closely to avoid burning. Remove when cheese is fully melted.

Scatter crumbled feta or ayib (optional), sliced jalapeño, diced fresh tomato, chopped cilantro/parsley and sliced scallions across the melted cheese immediately after removing from oven.

While cheese melts, whisk together 1/2 cup Greek yogurt with 1/2 tsp minced garlic, 1/2 tsp lemon zest, 1/4 tsp salt and 1/4 tsp mitmita (or smoked paprika) until smooth.

Drizzle the yogurt sauce over the hot nachos in thin ribbons. Finish with a light sprinkle of berbere or mitmita for heat and an extra pinch of chopped cilantro.

Serve immediately so injera chips remain crisp. Provide extra yogurt sauce and hot sauce at the table.