Ingredients
Berbere
Chicken
Potatoes
Carrots
beef
Butter

Directions
For a good and enjoyable time, take the effort to prepare an Ethiopian dinner. The typical dish could be inaccurately described as a stew, but is not at all like the typical American stew of beef, potatoes and carrots. The menu would include a variety of dishes. Many of these dishes can be made a day or two ahead of time and will reheat well. The only thing we cook the day of the dinner party is the breads and the cottage cheese dishes.
Two good books for recipes are: “The Frugal Gourmet on Our Immigrant
We have selected the following recipes for you to choose from:
Lamb and Cardamom (except we make it with beef) Spiced Cheese. Doro Wat Chicken. Collard Greens and Cheese. Yemiser W’et (spicy lentil stew) Yetakelt W’et ( spicy mixed vegetable stew)
All of these recipes call for a spiced clarified butter called Niter Kebbeh. We have included the recipe from each book. They should be interchangeable.

They all call for a spice mixture called Berbere. The Moosewood book uses a dry preparation. The Frugal Gourmet book uses a mixture that has an oil and wine base mixed in with the spices. We would reccommend making both and using each with the recipes from the respective books. With experience, you may pick a favorite one and convert the measurement from one recipe to the other.

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