Misr Wat

Misr Wat – Ethiopian Red Lentils

Makes: about 3 cups
Time: 30-45 minutes


  • 1 cup red lentils (rinsed)
  • 4 Tbsp olive oil
  • 1 medium red onion (diced)
  • 4 cloves garlic (minced)
  • 1 tsp fresh ginger (grated)
  • 2 Tbsp berbere
  • 1/2 tsp kosher salt
  • 2 cups water
  • 1 lime (juiced)
  • 2 Tbsp cilantro (chopped) (optional)


  1. Bring a pot of water to a boil. Add the lentils and cook according to the package directions, though leave them a little al dente, as they will simmer in a spiced liquid a little later in the recipe. About 5 – 10 minutes, depending on the size of the lentils.
  2. Drain the lentils and set aside.
  3. In a large saute pan, warm the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
  4. Add the garlic and ginger, cook for 2 minutes.
  5. Stir in the berbere to form a paste.
  6. Add the lentils, half teaspoon of salt, and water. Bring to a simmer for 10 – 15 minutes, until most of the water has evaporated and the mixture has thickened into a stew-like consistency.
  7. Finish with fresh lime juice.
  8. Garnish with cilantro (if desired) and serve immediately.


As with most of these Ethiopian recipes, authenticity and source are unknown because I’m borrowing this from my spouse’s stack of papers with recipes.



Fasolia – Green Beans and Carrots

Makes: about a quart
Time: 60-75 minutes


  • 3 Tbsp olive, coconut, or palm oil or ghee
  • 1 cup red onion (chopped)
  • 3 cloves garlic (minced)
  • 2 tsp ginger (minced)
  • 1 tsp ground turmeric
  • 3 cup green beans (trimmed and cut in bite-size pieces)
  • 2 cup carrot sticks (bite-size pieces)
  • 1 cup water
  • 2 Tbsp tomato paste
  • Salt to taste


  1. Prep ingredients as mentioned in ingredient list.
  2. Heat the oil in a 4-quart saucepan over medium high heat.
  3. Add the onions, garlic, and ginger; cook, stirring, until softened.
  4. Add the turmeric and stir until absorbed.
  5. Add the green beans and carrot and saute until softened.
  6. Add the water and tomato paste, stir until combined.
  7. Bring to a boil.
  8. Reduce heat and simmer, uncovered, for 45 minutes or longer until the vegetables are very soft and most of the liquid has evaporated, stirring occasionally. Add extra water if necessary to keep it going.


As with most of the Ethiopian recipes, I cannot provide sources nor comment on the authenticity of this recipe, as I’m lifting it from my spouse. I mean, the Internet is out there if you want to go search for it yourself. Obviously, since I’m copying and pasting (with permission) here, I don’t care. And anyway, it’s delicious and nutritious and will dye everything yellow from turmeric.

Lazy Injera 

Ethiopian flatbread recipe, lazy as hell

As with most Ethiopian recipes in this junk drawer, this comes from my spouse, who probably got it from Search Engine Recipes. However, I can tell you that this is not authentic. An authentic recipe would likely be 100% teff flour, and involves letting it ferment for a day or so to achieve the bubbles. So, this is a lazy way to cheat and get something that tastes good.

Teff flour is an Ethiopian thing, ground from teff grains!  While that sounds like it would be difficult to obtain, you may be able to find it at a good general grocery store, from Bob’s Red Mill.

Note: while teff is gluten-free, this recipe as written uses wheat flour and thus contains gluten.  Please feel free to experiment with 100% teff or teff + another gluten-free flour.

Injera – Ethiopian Flat Bread

This is not the “right” way, but it produces something that tastes close enough in a short period of time.


  • 1.5 cup all-purpose flour
  • 0.5 cup teff or whole wheat flour.
  • 1 Tbl baking powder
  • 0.5 tsp salt
  • 2-2.5 cup club soda (16 – 20 oz)
  • A bit of lemon juice


  1. Mix all the ingredients until you get a thin batter, like crepe batter. A wire whisk is likely the best tool here.
  2. Cook like a very large crepe, but only cook on one side. They should be about 2mm thick

Ethiopian Chickpeas 

Ethiopian chickpeas and carrots side dish

Ethiopian Chickpeas

Makes: about a quart worth
Takes: about an hour


  • 14 oz chickpeas (drained and rinsed)
  • 1 yellow onion (small, diced)
  • 3 carrots (small-medium, chopped into 1/4 – 1/2 inch pieces)
  • 2 cups vegetable stock
  • 2 cups spinach leaves (roughly chopped)
  • 1 tsp Berbere
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika (regular paprika will work too)
  • 1/2 tsp ground turmeric
  • 1/2 tsp salt (or to taste)
  • 1 Tbsp olive oil


  1. In a large saucepan or a wok, heat 1 tablespoon of olive oil and add the diced onions. Stir for 2 minutes
  2. Add all the spices and saute the onion in the spices for about 5 minutes over medium heat. If it starts to smoke, lower the heat.
  3. Add the chickpeas, chopped carrots, vegetable stock, and salt. Stir well, bring to a boil.
  4. Lower the heat and let it simmer uncovered for 30-35 minutes, or until the carrots are fully cooked and there is only a little bit of the liquid left.
  5. Remove from heat and stir in the chopped spinach until it is wilted


    Again, this recipe is lifted from my spouse and thus no source or knowledge of authenticity.

    As with most Ethiopian food, it is meant to be served over injera.

    I recommend making the carrot pieces a little bigger than the chickpea, but still bite size.


    Spice blend crucial for Ethiopian cuisine

    This recipe is lifted from my spouse. I have no idea where my spouse sourced it and so I can’t speak to its authenticity. 

    Berbere is the staple spice mix necessary for Ethiopian cuisine. You can probably get everything but the fenugreek at a regular grocery.  

    You can possibly find this blend at a good spice shop (like Penzey’s) or a good ethnic store.

    This recipe makes about enough for one meal if you make all the stuff. 


    Makes about 1 cup spice mix


    • 1/2 cup ground dried chiles
      (New Mexico or whatever you can get or even standard chili powder in a pinch)
    • 1/4 cup paprika
    • 2 tsp salt
    • 1 tsp ground ginger
    • 1 tsp onion powder
    • 1 tsp fenugreek
    • 1/2 tsp ground cardamom
    • 1/2 tsp ground coriander
    • 1/4 tsp ground nutmeg
    • 1/4 tsp garlic powder
    • 1/8 tsp ground cloves
    • 1/8 tsp ground cinnamon
    • 1/8 tsp ground allspice


    1. Grind fenugreek seeds. 
    2. Mix with remaining spices. Store in airtight container.

    First Principles

    TL;DR I am lazy, recipes can’t be copyrighted.

    This blog exists because I’m lazy and because only the exact recipe text can be copyrighted. That is, the words chosen to describe the method can be, but method and ingredients list can’t be.

    At least, that’s what I’ve been told.

    So, recipes here may be taken from elsewhere, but they are edited, imperfectly transcribed, and/or modified from my experiences in making them.

    The whole purpose here is to collect the stuff I make. Thus, for convenience, recipes are at the top, notes and blah blah at the bottom, because scrolling past all the blah blah at the top of most food blog posts is the most annoying part of trying to use such recipes from my phone.