Beb’aynetu Recipe

Prepare injera

If using store-bought injera, set one piece aside at room temperature on a plate. If making injera from batter, follow package/batter instructions to cook one thin sour crepe, about 10–12 inches, and keep warm.

Warm lentils (mesir)

If your cooked red lentils are cold, reheat gently in a small saucepan over low heat with a splash of water, stirring so they remain thick but spoonable. Keep warm on very low heat while you prepare the toppings.

Heat a medium skillet over medium heat. Add 2 tbs niter kibbeh (or butter). When melted and fragrant, add 1/2 cup finely chopped onion. Sauté 3–4 minutes until soft and translucent.

Add 2 cloves minced garlic and 1 tsp minced ginger; sauté 30–45 seconds until aromatic. Add the sliced greens (3 cups) and toss to coat in fat. Reduce heat to medium-low, cover and cook 6–8 minutes, stirring occasionally, until greens are tender and bright.

Season with 1/2 tsp salt and 1/4 tsp black pepper. If the pan becomes dry, add 1–2 tbs water, cover and steam 1–2 minutes more. Remove from heat and keep warm.

In a separate saucepan or deep skillet, heat 2 tbs vegetable oil over medium heat. Add 1/2 cup diced onion and sauté 3 minutes until translucent.

Add 1 clove minced garlic and 1 tsp turmeric; cook 30 seconds to bloom the spice. Add diced potato (3/4 cup), sliced carrot (1 cup) and 2 cups thinly sliced cabbage. Stir to combine.

Pour in 1/2 cup water, bring to a gentle simmer, cover and cook 10–12 minutes until potatoes and carrots are tender. Stir halfway through. Season with 1/2 tsp salt, adjust to taste, and remove from heat.

In a small saucepan, heat 1 tbs niter kibbeh or oil over medium-low. Add 1/4 cup finely chopped onion and sauté 2–3 minutes until soft. Add 1 clove minced garlic and cook 30 seconds.

Lower heat to low. Whisk together 3/4 cup shiro flour with 1 cup water or stock in a bowl until smooth (no lumps). Pour mixture into the pan slowly while stirring constantly to prevent lumps and scorching.

Cook the shiro, stirring frequently, 4–6 minutes until it thickens to a creamy, spoonable consistency. If too thick, add a tablespoon or two of water. Stir in 1/4 tsp berbere if using for slight heat and 1/2 tsp salt. Keep warm.

If your green/brown lentils are not cooked, simmer 1/2 cup dried lentils in 1.25 cups water until tender but firm (12–18 minutes). Drain and cool to near room temperature.

In a small bowl, combine cooked lentils (0.5 cup) with 2 tbs very finely diced red onion, 2 tbs seeded diced tomato, 1 tbs lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity/salt. Refrigerate briefly if desired; serve at cool or room temperature.

Arrange the plate: lay the injera on a serving plate. Spoon the warmed red lentils (mesir) as the main mound near center or slightly off-center on the injera (about 3 cups worth as prepared).

Arrange four vegetable toppings around the mesir in separate small mounds: place the warm gomen, a portion of atakilt alicha, a scoop of shiro, and the chilled azifa-style lentil salad. Keep each topping distinct so the diner can sample each one.

Drizzle 1 tsp extra niter kibbeh or oil over the warm stews for sheen and extra flavor. Sprinkle chopped cilantro or parsley (1 tbs) over the plate as garnish. Serve immediately: diners traditionally tear pieces of injera to scoop up each topping.