Meal For 1 Recipe

If using store-bought injera, unwrap and bring to room temperature. If making fresh injera, follow your usual batter and griddle method — plan 45–60 minutes for batter fermentation (not included in total time here).

Cook optional rice

Rinse 1 cup rice until water runs clear. Combine rice, 1.5 cups water and 0.25 tsp salt in a small pot. Bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, for 5 minutes; fluff with a fork.

Heat 1.5 tbs oil or niter kibbeh in a small saucepan over medium heat. Add 0.5 cup chopped yellow onion and sauté 3–4 minutes until translucent.

Add 1 minced garlic clove and 1 tsp berbere (or substitute). Sauté 30 seconds until fragrant. Stir in 0.5 tbs tomato paste and cook 1 minute to deepen flavor.

Whisk 0.5 cup shiro powder into 2 cups cold water in a bowl until smooth and lump-free. Slowly pour the mixture into the saucepan while stirring to combine with the sautéed aromatics.

Bring to a gentle simmer, reduce heat to low, and cook 8–12 minutes, stirring often to prevent lumps. The shiro will thicken to a creamy porridge-like consistency. Add 0.5 tsp salt and 1/8 tsp black pepper; adjust to taste. If too thick, stir in a tablespoon or two of hot water.

Finish with 0.5 tsp lemon juice if using, and keep warm while you prepare toppings.

Heat 0.5 tbs oil in a small skillet over medium. Add 0.5 minced garlic clove and sauté 20–30 seconds. Add 0.5 cup sliced collard greens or kale and 0.125 tsp salt. Sauté 3–5 minutes until wilted and tender. Keep warm.

Heat 0.5 tbs oil in a small pan over medium. Add diced potato (0.33 cup) and cook 4–5 minutes until starting to soften. Add 0.25 cup sliced carrot and 0.25 cup shredded cabbage. Sprinkle 0.25 tsp turmeric and 0.125 tsp salt; stir to combine.

Add 1–2 tablespoons water, cover, and cook 6–8 minutes until vegetables are tender. Uncover and let any excess liquid evaporate; keep warm.

In a small pot, heat 0.5 tbs oil over medium. Add 0.25 cup finely chopped onion and 0.5 minced garlic clove; sauté 3 minutes until soft.

Stir in 0.75 tsp berbere and 0.5 tbs tomato paste, cooking 1 minute. Add 0.25 cup rinsed red lentils and 0.75 cup water, bring to a simmer.

Reduce heat and simmer 10–12 minutes, stirring occasionally, until lentils are soft and the mixture is thick. Season with 0.125 tsp salt. If too thick, add a splash of water to reach a moist but scoopable texture. Keep warm.

Combine 0.25 cup cooked and cooled green or brown lentils with 0.25 tbsp chopped red onion, 0.5 tbs olive oil, 0.5 tsp lemon juice, 0.125 tsp salt and a pinch (0.0625 tsp) black pepper. Toss and set aside chilled or at room temperature.

Mix 0.25 cup diced tomato with 0.25 tbsp minced red onion, 0.5 tbs olive oil, 0.25 tsp berbere (or pinch chili/paprika), 0.0625 tsp salt and 0.25 tsp lemon juice. Let sit 5 minutes to marry flavors.

Heat 0.5 tbs oil in a small skillet over medium. Add 0.25 cup drained chickpeas, 0.25 tsp ground cumin, 0.125 tsp paprika and 0.0625 tsp salt. Cook 3–5 minutes, stirring, until chickpeas are warmed and lightly crisped. Remove from heat.

Place the injera on a plate (or tear into pieces if using family-style). If serving rice, mound a small portion (about 1/2 cup cooked) to the side or on a separate plate.

Spoon warm shiro onto the center or a large portion of the injera. Arrange small mounds of each topping (Gomen, Atakilt, Misir Wot, Azifa lentil salad, Tomato Salsa, Spiced Chickpeas) around the shiro so there are at least six distinct toppings to sample with each bite.

Drizzle 0.5 tsp olive oil or niter kibbeh over the shiro and toppings, sprinkle 1 tsp chopped cilantro/parsley on top. Serve immediately, tearing pieces of injera to scoop shiro and toppings.