In a heavy enamel or iron stewpot, cook the onions over moderate heat for about 5 minutes or until translucent by adding water as needed. Then add tomatoes and garlic. Do not let brown or burn.

Add the ginger; continue to sauté for 5 more minutes, adding water as needed. Add olive oil and stir for another 5 minutes until well blended. Pour in honey wine (optional) or dry white wine bring to a boil. Cook briskly, uncovered, for about 5 minutes stirring occasionally.

Add meat and cook for 15 minutes stirring frequently and adding hot water as needed (sauce must be thick not watery). Add butter and cook for 5 minutes. Salt to taste. Add Jalapeno (optional). Let cool and serve.

In a heavy enamel or iron stewpot, cook the onions over moderate heat for about 5 minutes or until translucent by adding water as needed. Then add tomatoes and garlic. Do not let brown or burn.

Add the Berbere; continue to sauté for 5 more minutes, adding water as needed. Add olive oil and stir for another 5 minutes until well blended. Pour in honey wine (optional) or dry red wine bring to a boil. Cook briskly, uncovered, for about 5 minutes stirring occasionally.

Add meat and cook for 20 minutes stirring frequently and adding hot water as needed (sauce must be think not watery). Salt to taste. Let cool and serve with sourcream or ayeb.

In a heavy enamel or iron stewpot, cook the onions over moderate heat for about 5 minutes or until translucent by adding water as needed. Then add the garlic. Do not let brown or burn. Add the ginger; continue to saute for 5 more minutes, adding water as needed. Stir in the niter Kibbe and stir for another 5 minutes until well blended. Pour in honey wine (optional) or dry white wine bring to a boil. Cook briskly, uncovered, for about 5 minutes stirring occasionally.

Gently drop the chicken into the simmering sauce, occasionally turning the pieces about until coated on all sides (the sauce should cover the chicken) add water as needed. Reduce heat, cover, and simmer for 10 minutes.

Let it cool down for 15 minutes and serve with Injera, sour cream, or Ayeb.


Chicken preparation
6 drumsticks and 6 thigh bone-in chicken meat
1 whole fresh lemon
2 teaspoons salt
remove the skin & all the fat. Chop off the lower end of the drumstick to flavor and season the chicken. Wash the chicken; rub it with salt and fresh lemon. Let sit for 15 minutes. Wash and strain. Leave chicken on strainer to dry and form protective skin.


Boiled Eggs
Cook eggs & Puncture with fork to let the seasoning


Ayeb
2 1/2 GL Buttermilks
2 tablespoon Nitter Kibbe
Boil the buttermilk until the curds appear to float about 35 minutes
Strain and mix with the spiced butter salt to taste. Let it cool for 15 minutes and serve.

Rinse and dry the chicken pieces. Rub them with lemon juice and salt. Let sit at room temperature for 30 minutes.

In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes. Do not let brown or burn. Stir in the niter kebbeh. Then add the garlic and spices. Stir well. Add the berbere and paprika, and saute for 3-4 minutes. Pour in the wine and water and bring to a boil. Cook briskly, uncovered, for about 5 minutes.

Pat the chicken dry and drop it into the simmering sauce, turning the pieces about until coated on all sides. Reduce the heat, cover, and simmer for 15 minutes.

Meanwhile, piece the hard-boiled eggs with the tines of a fork, piercing approximately 1/4" into the egg all over the surface. After the chicken has cooked, add the eggs and turn them gently in the sauce. Cover and cook the doro wat for 15 more minutes. Add pepper to taste.

Sautee onions for 3 minutes add tomatoes and cook 5 minutes. Add oil. Add collard greens cook for 15 minutes. Add water as needed (to maintain moisture). Add garlic and jalapeño cook until the collard green are done.


Preparation:
Wash collard greens thoroughly
Discard the stem and chop the collard greens
Flush with hot water and strain. Lean on strainer to dry.

In a heavy enamel or iron stewpot, cook the onions over moderate heat for about 5 minutes or until translucent by adding water as needed. Then add tomatoes and garlic. Do not let brown or burn. Add the ginger; continue to sauté for 5 more minutes, adding water as needed.

Add olive oil and stir for another 5 minutes until well blended. Cook briskly, uncovered, for about 5 minutes stirring occasionally, adding water as needed. Add split peas and cook for 20 minutes stirring frequently and adding hot water as needed (sauce must be thick not watery). Add turmeric. Salt to taste. Let cool and serve.


Preparation:
Wash split peas in hot water & drain

In a heavy enamel or iron stewpot, cook the onions over moderate heat for about 5 minutes or until translucent by adding water as needed. Then add tomatoes and garlic. Do not let brown or burn. Add the Berbere; continue to sauté for 5 more minutes, adding water as needed.

Add olive oil and stir for another 5 minutes until well blended. Cook briskly, uncovered, for about 5 minutes stirring occasionally, adding water as needed. Add lentils and cook for 20 minutes stirring frequently and adding hot water as needed (sauce must be thick not watery). Salt to taste. Let cool and serve.


Preparation:
Wash split peas in hot water & drain

Mix ingredients and serve

In a food processor or a hand blender, mix all the ingredients and lentils slowly adding olive oil and lemon juice until smooth and creamy

Preparation:
Whole lentils - bring water to boil add the lentils and cook until tender. Strain and refrigerate

In a food processor or a hand blender, mix all the ingredients and chickpea paste slowly adding olive oil and lemon juice until smooth and creamy

Preparation:

Buticha paste
2 cloves of garlic
1 jalapeno
1 lb chickpea four

Boil water with garlic and Jalapeño Add chickpea flour, stir and cook to form a thick paste remove from heat and refrigerate until cold

In a heavy enamel or iron stewpot, cook the onions over moderate heat for about 5 minutes or until translucent by adding water as needed. Then add tomatoes and garlic. Do not let brown or burn. Add the ginger; continue to sauté for 5 more minutes, adding water as needed. Add olive oil and stir for another 5 minutes until well blended. Pour in honey wine (optional) or dry white wine bring to a boil.

Cook briskly, uncovered, for about 5 minutes stirring occasionally. Add meat and cook for 15 minutes stirring frequently and adding hot water as needed (sauce must be thick not watery). Add butter and cook for 5 minutes. Add Jalapeño (optional) Salt to taste.

Let it cool down for 15 minutes and serve with Injera.

Saute onions with oil in very high heat until tender add tomato, ginger garlic and saute for 1 minute. Add meat, turmeric and salt, cook for 5 more minutes add jalapeno (optional) and remove from heat.
Serve with injera and vegetables

Saute onions with oil in very high heat until tender add tomato, ginger garlic and saute for 1 minute. Add meat, turmeric and salt, cook for 5 more minutes add jalapeno (optional) and remove from heat.
Serve with injera and vegetables

In a heavy enamel or iron stewpot, cook the onions over moderate heat for about 5 minutes or until translucent by adding water as needed. Then add tomatoes and garlic. Do not let brown or burn. Add the Berbere; continue to sauté for 5 more minutes, adding water as needed.

Add olive oil and stir for another 5 minutes until well blended. Pour in honey wine (optional) or dry red wine bring to a boil. Cook briskly, uncovered, for about 5 minutes stirring occasionally. Add meat and cook for 20 minutes stirring frequently and adding hot water as needed (sauce must be think not watery). Salt to taste. Let cool and serve with sourcream or ayeb.

Mix and let stand at room temperature for three days.
Take about 6 cups of the mixture and bring to a boil with the hops and hopps stick.
Cook for 15 minute in low heat. Let cool and add to the mixtures. In a sealed container leave at room temperature for 15 days.

If too dry add a cup of honey and leave over night. If too sweet, add more hopps directly into the mixture and let it ferment more. Strain and serve cold.