Legumes Allergen Guide

A thick stew of ground chickpeas or broad bean flour, simmered with onions, garlic, and berbere. It turns up often during fasting periods when meat is off the table, but it is also an everyday meal in its own right. Most restaurants serve it with injera. Tikus Shiro in Addis Ababa makes a point of it, with versions like bozena shiro (with meat) and a "half-half" plate that pairs two dishes.

A vegetarian combination plate that spreads several wots (stews) and vegetables across one large injera. It is the easiest way to try a range of Ethiopian vegetarian dishes in a single sitting. A typical plate has shiro, misir wot, gomen, kik alicha, and whatever vegetables are in season. It is common during fasting periods and a default order for vegetarians and vegans.

A spicy red lentil stew made with berbere, onions, and garlic, and a fixture of fasting menus. The lentils cook down until soft in an aromatic sauce. It is served on injera, either on its own or as one part of a vegetarian platter.

Often called Ethiopia's answer to Swiss fondue. This Tigray specialty is made of barley balls speared on two-pronged carved sticks and dipped into a fiery sauce of pulses, flour, and spices. It is one of the more inventive dishes in the Tigrayan repertoire.