I was first introduced to the amazing wonders of Ethiopian food about 5 years ago in Berkeley, CA on the famous Telegraph Avenue. It was always a treat to take friends there for the first time. The many elements that comprise Ethiopian food—amazing injera (sour tasting flat bread that is sponge-like), eating with your hands (without utensils), a variety of spices and tastes, and lots of vegan dishes–invite its tasters into a more intimate dining experience. It was such an honor and treasure to create a few of my favorite Ethiopian dishes and to share them with friends in my home.
Featured above are Lentils with Red Kulet Sauce (left), Gomen Wat (top right) and Atkilt Wot (bottom right). I purchased the injera and red kullet from a local Ethiopian market. All other ingredients can be found at any major grocery. You can also make homemade Ethiopian red lentil dishes if you wish. As for the Gomen Wat, I doubled all spices (excluding salt) and cooked them in olive oil before adding the onions. Typically, Atkilt Wot calls for cabbage, carrots, and potatoes. I didn’t have any potatoes in the house and the dish turned out great! I followed this recipe, doubling the spices except the salt and halved the oil to 2 tbsps. Each of the dishes was amazing and the three of them together balanced and complemented one another quite well.
May you also find pleasure in the simplicity and heartiness that this food provides. The uniqueness of the flavors will be sure to delight your taste buds for hours on end. Enjoy with your closest loved ones!