Eight must-try dishes for Ethiopian New Year in the UAE

As Ethiopian New Year kicks in on Sunday, the UAE’s nearly 10,000 Ethiopian community will kick off their celebrations with a pre-dawn church service before dispersing to visit family and friends.

Food will play an important role in the celebration as restaurants and homes will be filled with spices and aromas rich African culture For thousands of years.

For the uninitiated, this is also the ideal time to visit some of the top family-run Ethiopian and Eritrean restaurants in the UAE.

Standouts include Bonne Anne and Sheger in Al Zahia, Abu Dhabi, while in Dubai, be sure to check out Zagol and Milen restaurants in Karama and Deira, respectively.

Besides hearty portions and affordable prices, Ethiopian cuisine has something for everyone.

If you’re a carnivore, don’t miss out on succulent meat dishes.

A hallmark of the Ethiopian Orthodox faith is the repeated fasting, which includes abstaining from dairy products. Therefore, there is also a wide variety of hearty vegetarian dishes that form part of the country’s cuisine.

Many of the ingredients used in Ethiopian cooking are natural foods—fruits, vegetables, unprocessed meats, and beans—and are therefore great for gluten-free eaters.

Here are eight main Ethiopian dishes to start your culinary journey through one of Africa’s most exciting cuisines.

1. Injera

If you want to really enjoy Ethiopian food, this is the entry price.

With utensils rarely involved, the injera acts as a vessel to enjoy all the delicacies aside from the spoons that pour stews and curries onto the plate.

However, it can be a challenge for those with different cultural tastes.

Made from teff flour (a cereal crop from the Ethiopian highlands) and water, injera is essentially a gluten-free yeast flatbread, and its fermented flavor and spongy appearance can take some getting used to.

When you do, you realize how useful it is to absorb all the rich flavors of curries and stews.

The way to use injera is to tear off a healthy strip, spread it over four fingers, and cup them in a semicircle.

The bulk of the curry stays in place thanks to the thumb, which acts as an anchor, limiting any spillage.

Pop it into your mouth in one go and enjoy the explosion of flavors and textures.

2. Dora Wat

A popular and relatively spicy curry, usually made with chicken (other options are goat, lamb, or vegetables).

While the dish is popular at family gatherings, what makes doro wat sing is the deft use of spices, in addition to onions, clarified butter, berber, chili peppers, and sometimes cardamom.

In terms of flavor, a good doro wat makes no excuses.

That’s why you’ll find it served with hard-boiled eggs — the creamy, powdery texture of the yolk cuts through all the calories.

3. Tibbs

You should smell and hear it before it shows up.

Served piping hot on a clay pot, Tibs is a carnivore delicacy featuring sliced ​​beef, fried in butter and coarsely sliced ​​onion and chili flakes.

While spice levels and vegetable counts vary in homes and restaurants, meat needs to be the star of the show.

4. Kitfo

A wonderful dish prepared with care, as it’s basically the Ethiopian version of French steak tartare and Lebanese kebabs.

Kitfo is minced meat seasoned with Mimita (chili, cardamom, cloves and salt), a traditional Ethiopian spice blend.

Although it can be eaten cooked, it is usually eaten raw with injera and a dry cheese called ayib.

If you’re going to try a restaurant, it’s best to go to the recommended spots, as a poorly prepared Kitfo can make you sick very quickly.

5. Shiro

It’s hard to find a smoother curry than shiro.

This vegetarian dish is lightly spiced chickpea flour simmered with plenty of chopped onion, garlic, and ginger.

Some homes and restaurants add flavor by adding chopped onions and clarified butter.

Paired with injera and some salad, it might be one of the more minimalist meals in the Ethiopian food canon, but it’s simply delicious.

6. National Gate

Another excellent vegetarian dish that is delicious and super healthy.

Traditionally made from kale, kale, or spinach, the leaves are stewed and slow-cooked with grated onion, ginger, garlic, and tomatoes.

This dish is very adaptable when served with injera, and you can add it to rice or quinoa.

Or, if you’re cutting carbs, just eat with a spoon.

7. Genfo

A morning weekend staple in many Ethiopian and Eritrean households, genfo is essentially a solidified, salty porridge in a volcano-like shape filled with melted butter and mushy Berber.

The best way to eat it is to pick up a spoonful of porridge, dip it in Berber wine, then drink a spoonful of cold yogurt and set it aside.

Most Ethiopian restaurants in the UAE only serve it for breakfast because the preparation is laborious.

Make sure to share with some friends and allocate plenty of time for naps after meals.

8. Beanatu

Also known as a vegetarian platter in some menus, beyainatu is an Amharic phrase meaning “a little bit”.

For those who follow the Ethiopian Orthodox Church, this dish is especially fulfilling during fasting and is cooked with a variety of vegetables, such as the aforementioned gomen and shiro, potatoes, cabbage, carrots and lettuce.

Updated: September 8, 2022 at 5:50 am