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Ethiopian cuisine (Amharic: የኢትዮጵያ ምግብ "Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served on top of injera (Amharic: እንጀራ), a large sourdough flatbread, [1] which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. [1]
Kitfo ( Amharic: ክትፎ, IPA: [kɨtfo]) is an Ethiopian traditional dish that originated among the Gurage people. It consists of minced raw beef, marinated in mitmita (a chili powder-based spice blend) and niter kibbeh (a clarified butter infused with herbs and spices). The word comes from the Ethio-Semitic root k-t-f, meaning "to chop ...
Gored gored – a raw cubed beef dish. Kitfo – minced raw ground beef mixed with mitmita and niter kibbeh. Shahan ful – stewed fava beans served with chopped fresh vegetables and spices. Shiro – a stew with primary ingredients of powdered chickpeas or broad bean meal. Tibs - cubes of beef in wat.
Add the berbere, stirring so that all pieces of the chicken are coated. Add tomato and stir again. Pour in water, bring mixture to a boil, and add salt. Simmer over low heat until the meat is well ...
Gored gored ( Amharic: ጎረድ ጎረድ; Amharic pronunciation: [ɡorəd ɡorəd] ), ( Oromo: gurguddaa) is a raw beef dish eaten in Ethiopia. Whereas kitfo is minced beef marinated in spices and clarified butter, gored gored is cubed and left unmarinated. [1] Like kitfo, it is widely popular and considered a national dish. [2]
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The cuisine of the Ethiopian Jews is similar to the cuisine of other Ethiopians, with some variations. Because treyf foods such as pork and shellfish are not traditionally eaten by either Ethiopian Christians or Ethiopian Muslims, keeping kosher in Ethiopia is a largely invisible practice. However, there are some noticeable distinctions.
The Ethiopian cuisine consists of various vegetable or meat side dishes and entrees, often prepared as a wat or thick stew like doro wot; a very popular traditional stew made out of chicken and egg. One or more servings of wat are placed upon a piece of injera , a large sourdough flatbread, which is 50 cm (20 inches) in diameter and made out of ...