Meal For 4 Recipe

Prepare aromatics

In a medium saucepan or heavy pot, heat 3 tablespoons oil or niter kibbeh over medium heat. Add the finely chopped onion and sauté 6–8 minutes until softened and translucent, stirring occasionally so it doesn't brown heavily. Add the minced garlic and cook 30–60 seconds until fragrant.

Build flavor

Stir in 2 tablespoons tomato paste and 2 tablespoons berbere. Cook 1–2 minutes to bloom the spices, stirring so the paste combines with the onion and oil.

Cook shiro

Slowly whisk or sprinkle 2 cups shiro powder into the pot, then immediately add about 4 cups water or vegetable broth in a steady stream while whisking to avoid lumps. Reduce heat to low–medium and simmer, stirring frequently. The mixture will thicken; continue to add up to another 1/2 cup water if it becomes too thick for your taste. Simmer gently 10–15 minutes so the shiro powder cooks and flavors meld. Stir often to prevent sticking.

Season and finish

Season with 1 teaspoon salt and 1 teaspoon mitmita (or cayenne) if using. Taste and adjust seasoning; add 1 tablespoon lemon juice if you want brightness. If desired, finish with a small drizzle (1 teaspoon) of niter kibbeh or olive oil on top before serving.

Collard greens (gomen-style)

Heat 1 tablespoon oil in a skillet over medium heat. Add half of the minced garlic and sauté 30 seconds, then add the sliced collard greens or kale, 1/4 teaspoon salt, and 2–3 tablespoons water. Cover and steam 5–8 minutes until tender. Uncover, stir, and cook another 1–2 minutes until excess water evaporates. Optionally finish with a drizzle of niter kibbeh or olive oil and a pinch of black pepper.

Spiced carrots

Toss the julienned or grated carrots with 1/2 tablespoon oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon lemon juice. For a warm topping, sauté in a skillet 3–4 minutes until slightly softened but still bright.

Cabbage salad

Combine the thinly sliced cabbage with 1 tablespoon lemon juice or vinegar, 1/2 tablespoon olive oil, 1/4 teaspoon salt and a pinch of pepper. Toss and let rest at room temperature to soften slightly (10 minutes).

Green beans

Blanch or steam the green beans 4–5 minutes until crisp-tender. Immediately plunge into ice water to keep color, then drain. Toss with 1/2 tablespoon olive oil, pinch of salt, and 1/4 teaspoon lemon juice. For a warm version, sauté blanched beans 1–2 minutes with minced garlic.

Potatoes (alicha-style or simple boiled)

Boil the diced potatoes in salted water until tender, about 10–12 minutes. Drain and toss with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Optionally season lightly with turmeric for a mild alicha flavor: 1/2 teaspoon turmeric heated briefly with the oil before tossing potatoes.

Beets (served cold)

If using pre-cooked beets, shred or cube and toss with 1 tablespoon lemon juice or vinegar, 1/2 tablespoon olive oil, and a pinch of salt. Chill or serve at room temperature.

Tomato-onion salad

Combine diced tomatoes and thinly sliced red onion with 1 tablespoon lemon juice or vinegar, 1/2 tablespoon olive oil, 1/4 teaspoon salt and chopped cilantro/parsley. Let sit 5–10 minutes for flavors to meld.

Roasted eggplant

Toss cubed eggplant with 1 tablespoon olive oil and pinch of salt. Roast at 425°F (220°C) for 20–25 minutes until browned and tender, turning once. Optionally finish with a sprinkle of berbere for a spicy eggplant topping.

Seasoned lentils

If using pre-cooked lentils, warm them gently in a pan with 1/2 tablespoon oil, 1/2 teaspoon berbere (optional), 1/4 teaspoon salt and a splash of water. Cook 2–3 minutes until heated through. Alternatively dress cold lentils with lemon, olive oil, salt and chopped herbs.

Chickpea topping

Drain canned chickpeas (or use cooked). In a skillet heat 1/2 tablespoon oil, add the chickpeas, 1/2 teaspoon berbere or 1/4 teaspoon cumin if you prefer, and sauté 3–4 minutes until warmed and slightly crisp. Season with salt and pepper and a squeeze of lemon.

Warm injera briefly in a cloth or on a dry skillet if desired. Lay several injera on a large serving platter or use individual pieces per person.

Place the pot of hot shiro in the center of the platter (or ladle portions onto individual injera). Arrange at least six vegetable toppings in small bowls or directly on the platter around the shiro so diners can choose combinations. Include tomato-onion salad and a few pieces of injera for scooping.

Optional rice: keep warm in a covered pot and serve in a separate bowl on the side for those who prefer rice.

To eat: tear off a piece of injera, use it to scoop shiro and vegetable toppings, and share communally.