Entree: Ethiopia – Sidama – የጾም በያይነቱ ➤ Yetsom Beyaynetu (Assorted Ethiopian vegan stews and vegetables arranged on injera as a communal platter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 large injera (store-bought or homemade)
- For Misir Wot (spiced red lentils)
  - 1 cup (200 g) red split lentils, rinsed
  - 2 tbsp (30 ml) neutral oil (vegetable or sunflower)
  - 1 medium onion, finely chopped, approx. 6 oz (170 g)
  - 2 cloves garlic, minced
  - 1 tbsp (15 g) tomato paste
  - 2 tbsp (16 g) berbere spice blend (adjust to taste)
  - 2 cups (480 ml) water or vegetable stock
  - 1 tsp (5 g) kosher salt, or to taste
- For Shiro (chickpea flour stew)
  - 1 cup (120 g) shiro (chickpea or broad bean flour)
  - 2 tbsp (30 ml) neutral oil
  - 1 small onion, finely chopped, approx. 4 oz (115 g)
  - 1 tbsp (8 g) berbere (or 1 tsp (5 ml) for milder)
  - 3 cups (720 ml) water or vegetable stock
  - 1 tsp (5 g) salt, or to taste
- For Gomen (braised greens)
  - 1 lb (454 g) collard greens or kale, stems removed and leaves chopped
  - 2 tbsp (30 ml) neutral oil
  - 1 medium onion, chopped, approx. 6 oz (170 g)
  - 2 cloves garlic, minced
  - 1/2 tsp (1 g) ground ginger
  - 1/2 tsp (3 g) salt
- For Atkilt (cabbage and carrots)
  - 3 cups (300 g) green cabbage, shredded
  - 2 medium carrots, sliced, approx. 6 oz (170 g)
  - 2 tbsp (30 ml) neutral oil
  - 1 tsp (2 g) ground turmeric
  - 1/2 tsp (3 g) salt
- Garnish and extras
  - Fresh cilantro or chopped green onion for garnish (optional)
  - Lemon wedges (optional)

Show original ingredient measurements

- 4 large injera (store-bought or homemade)
- For Misir Wot (spiced red lentils)
  - 1 cup (200 g) red split lentils, rinsed
  - 2 tbsp (30 ml) neutral oil (vegetable or sunflower)
  - 1 medium onion, finely chopped, approx. 6 oz (170 g)
  - 2 cloves garlic, minced
  - 1 tbsp (15 g) tomato paste
  - 2 tbsp (16 g) berbere spice blend (adjust to taste)
  - 2 cups (480 ml) water or vegetable stock
  - 1 tsp (5 g) kosher salt, or to taste
- For Shiro (chickpea flour stew)
  - 1 cup (120 g) shiro (chickpea or broad bean flour)
  - 2 tbsp (30 ml) neutral oil
  - 1 small onion, finely chopped, approx. 4 oz (115 g)
  - 1 tbsp (8 g) berbere (or 1 tsp for milder)
  - 3 cups (720 ml) water or vegetable stock
  - 1 tsp (5 g) salt, or to taste
- For Gomen (braised greens)
  - 1 lb (454 g) collard greens or kale, stems removed and leaves chopped
  - 2 tbsp (30 ml) neutral oil
  - 1 medium onion, chopped, approx. 6 oz (170 g)
  - 2 cloves garlic, minced
  - 1/2 tsp (1 g) ground ginger
  - 1/2 tsp (3 g) salt
- For Atkilt (cabbage and carrots)
  - 3 cups (300 g) green cabbage, shredded
  - 2 medium carrots, sliced, approx. 6 oz (170 g)
  - 2 tbsp (30 ml) neutral oil
  - 1 tsp (2 g) ground turmeric
  - 1/2 tsp (3 g) salt
- Garnish and extras
  - Fresh cilantro or chopped green onion for garnish (optional)
  - Lemon wedges (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the components in sequence: start Misir Wot by heating 2 tbsp (30 ml) oil in a saucepan over medium heat, sauté the chopped onion until soft (6–8 min), add garlic, tomato paste and berbere and cook 1 minute, add lentils and 2 cups (480 ml) water or stock, simmer partially covered until lentils are tender and thickened, about 15–20 minutes, seasoning with salt. For Shiro, heat 2 tbsp (30 ml) oil in another pan, sauté the small onion until translucent, add berbere, then whisk in shiro flour with 3 cups (720 ml) water or stock over medium-low heat, stirring until silky and thick (10–12 minutes), season to taste. For Gomen, heat 2 tbsp (30 ml) oil in a skillet, cook onion until soft, add garlic, then add chopped greens and 2–3 tbsp (30 to 45 ml) water, cover and braise until tender, about 8–10 minutes; season with ginger and salt. For Atkilt, heat 2 tbsp (30 ml) oil, sauté cabbage and carrots with turmeric and salt until softened but still slightly crisp, about 6–8 minutes.
2. To assemble the Yetsom Beyaynetu, arrange injera on a large platter, spoon portions of misir wot, shiro, gomen, and atkilt side by side on top of the injera (traditionally without mixing), garnish with cilantro or green onion and lemon wedges if using, and serve family-style so diners tear injera to scoop up the stews.

1. Prepare the components in sequence: start Misir Wot by heating 2 tbsp oil in a saucepan over medium heat, sauté the chopped onion until soft (6–8 min), add garlic, tomato paste and berbere and cook 1 minute, add lentils and 2 cups water or stock, simmer partially covered until lentils are tender and thickened, about 15–20 minutes, seasoning with salt. For Shiro, heat 2 tbsp oil in another pan, sauté the small onion until translucent, add berbere, then whisk in shiro flour with 3 cups water or stock over medium-low heat, stirring until silky and thick (10–12 minutes), season to taste. For Gomen, heat 2 tbsp oil in a skillet, cook onion until soft, add garlic, then add chopped greens and 2–3 tbsp water, cover and braise until tender, about 8–10 minutes; season with ginger and salt. For Atkilt, heat 2 tbsp oil, sauté cabbage and carrots with turmeric and salt until softened but still slightly crisp, about 6–8 minutes.
2. To assemble the Yetsom Beyaynetu, arrange injera on a large platter, spoon portions of misir wot, shiro, gomen, and atkilt side by side on top of the injera (traditionally without mixing), garnish with cilantro or green onion and lemon wedges if using, and serve family-style so diners tear injera to scoop up the stews.