A large, spongy fermented sourdough flatbread that serves as both plate and utensil for all Ethiopian meals.

Ethiopia's national dish — a slow-cooked, deeply spiced chicken stew built on berbere and caramelized onions, with whole hard-boiled eggs.

A mixed vegetarian platter of multiple Ethiopian fasting wots served on a single injera — a festival of colors and flavors.

Sautéed or pan-fried cubes of meat with onions, peppers, and Ethiopian spices — a versatile everyday Ethiopian dish.

A thick, smooth stew made from ground chickpea or broad bean flour cooked with onions, garlic, and berbere.

Ethiopian steak tartare — raw or lightly warmed lean beef minced with spiced butter and mitmita chili.

A spiced red lentil stew — one of the most popular fasting dishes in Ethiopian cuisine.

Cubes of raw beef seasoned with niter kibbeh and awaze — a bolder, chunkier version of kitfo.

Torn injera pieces sautéed with berbere, niter kibbeh, and onions — a satisfying breakfast or leftovers dish.

Ethiopian fresh cottage cheese — mild, crumbly, and used to cool down spicy dishes across Ethiopian meals.

Yellow split peas slowly cooked with turmeric and onions into a mild, golden stew — an Ethiopian fasting essential.

A simple, mild stew of cabbage, carrots, and potatoes seasoned with turmeric and garlic — a versatile Ethiopian side.

A thick, smooth porridge made from barley or wheat flour, served with a well of spiced butter and berbere in the center.