Zara Special Recipe

Prepare Injera (if using store-bought)

If using pre-made injera, warm them briefly in a dry skillet over medium-low heat or wrap in a clean towel to steam for 5 minutes before serving. Keep covered to remain pliable.

Cook Rice (optional alternative)

Rinse 3 cups rice under cold water until water runs clear. Combine rice, 4.5 cups water, and 1/2 tsp salt in a heavy pot. Bring to a boil, reduce to a simmer, cover and cook 15–18 minutes until water is absorbed. Remove from heat and let rest 10 minutes, then fluff with a fork. Keep warm.

Prepare Beef Stew

Season cubed beef with 1 tsp salt and 1/3 tsp black pepper. Heat 2 tbs vegetable oil in a heavy pot over medium-high heat. Brown beef in batches until deeply seared, 4–5 minutes per batch; remove and set aside. In the same pot, add 1 tbsp niter kibbeh (or butter), 1 minced garlic clove and 1/2 tsp ginger and sauté 1 minute. Stir in 2 tbs tomato paste and 1 tbs berbere; cook 1–2 minutes. Return beef, add 1 cup stock and 1/2 cup water to cover partially. Simmer gently, covered, for 1–1.5 hours until tender. Adjust salt to taste.

Chicken Tibs

Cut chicken into bite-size pieces and season with 1/2 tsp salt and a pinch black pepper. Heat 2 tbs oil in a large skillet over medium-high heat. Sear chicken, turning occasionally, until golden and cooked through, 6–8 minutes. Remove and keep warm. In same skillet, add 1 tbs niter kibbeh, 1 minced garlic clove, 1/2 tbs minced ginger and 1 sliced red onion; sauté until onion soft, 4–5 minutes. Stir in 1 tbs berbere and 1 tbs tomato paste, cook 1 minute, then return chicken to skillet and toss with pan sauce and 2 tbs stock. Finish with 1 tbs lemon juice.

Lamb Berbere Stew

Season lamb with 1/2 tsp salt and 1/4 tsp pepper. Heat 2 tbs oil in a heavy skillet or pot. Brown lamb in batches, 3–4 minutes per side; remove. In the pot, add 1 tbsp niter kibbeh, 1 minced garlic clove, 1/2 tbs minced ginger and 1/2 sliced red onion; cook until fragrant. Add 2 tbs tomato paste, 1.5 tbs berbere and cook 1–2 minutes. Return lamb, add 1 cup diced tomatoes and 1 cup stock. Simmer, covered, 45–60 minutes until tender and sauce thickened. Adjust seasoning.

Gomen (Braised Greens)

Heat 1 tbs niter kibbeh or oil in a wide skillet over medium heat. Add 1 minced garlic clove and 1/2 sliced red onion; sauté until softened. Add chopped collards/kale (8 cups) and 1/2 cup stock, cover and cook 8–10 minutes until wilted and tender. Uncover, season with 1/2 tsp salt, 1/4 tsp pepper and 1 tbs lemon juice; stir and reduce any excess liquid. Keep warm.

Stewed Lentils (Misir-style)

In a saucepan, melt 1 tbs niter kibbeh or oil over medium heat. Add 2 minced garlic cloves and 1/2 tbs minced ginger; cook 1 minute. Stir in 2 tbs tomato paste and 1 tbs berbere, cook 1 minute. Add 3 cups cooked brown lentils and 1/2–1 cup stock to reach a thick stew consistency. Simmer 8–10 minutes to allow flavors to meld. Adjust salt to taste.

Atakilt (Braised Cabbage, Carrots & Potatoes)

Heat 1–2 tbs oil in a skillet. Add 1 sliced red onion, sauté 3 minutes. Add 2 cups chopped cabbage, 1 cup sliced carrots, 1 cup diced potatoes, 1 minced garlic clove and 1/2 cup stock. Cover and simmer 12–15 minutes until vegetables are tender. Season with 1/2 tsp salt and 1/4 tsp pepper. Finish with 1 tbs lemon juice.

Finish Sauces & Warmings

Taste each topping and adjust seasoning. If any topping is too thick, loosen with small amounts of stock. Keep all toppings warm on low heat while you plate.

Assemble Zara Special

On a large communal platter or individual plates, place 1 injera (or a scoop of rice) as the base. Arrange 6 toppings around or on top of the base: 1 portion beef stew, 1 portion chicken tibs, 1 portion lamb berbere stew, 1 portion gomen, 1 portion stewed lentils, 1 portion atakilt. Garnish with chopped cilantro, sliced green chilies if using, and lemon wedges. Serve immediately so diners can tear injera and scoop up toppings, or serve rice with toppings spooned on.

Offer extra berbere, niter kibbeh or hot sauce at the table. Provide serving spoons for each topping. Recommend each diner takes a piece of injera, places a little of several toppings on it, folds and eats. Leftovers can be refrigerated up to 3 days.