The 15 Best Ethiopian Dishes You Need to Try

Ethiopian cuisine is unique and full of flavor, reflecting a rich cultural history that sets it apart from the rest of Africa.

Though Ethiopian food is gaining recognition, it remains a hidden gem for many.

Dining Ethiopian-style involves a shift in perspective – no cutlery here, just your hands and a willingness to dive into a flavorful experience. At the heart of most meals is injera, a large, soft, gray bread that acts as both plate and utensil, piled with vibrant stews, curries, and raw meat cubes.

Ethiopian dining is a communal affair, with everyone sharing a large circular tray of injera, laden with a variety of dishes, and using torn pieces of the bread to scoop up the food.

Much like Indian cuisine, Ethiopians love to add spices. A common seasoning is berbere, a powerful blend of up to 16 ingredients, including chile powder, fenugreek, ginger, garlic, cardamom, and cinnamon.

After the meal, make sure to try Ethiopian coffee. Considered the birthplace of Arabica coffee, Ethiopia's coffee is renowned for its quality and is regarded as some of the finest in the world.

Here are 15 must-try dishes from Ethiopia:

Tibs

Tibs consists of sliced beef or lamb, sautéed in butter, garlic, and onion, making it one of Ethiopia's most beloved dishes.

There are many variations of tibs, with differences in meat cuts, size, spiciness, and the inclusion of vegetables. A popular version, shekla tibs, serves the meat sizzling on a clay pot heated with hot coals – a dramatic and flavorful experience.

Historically, tibs was a dish served as a gesture of respect or to honor someone. Even today, it's regarded as a special treat, often served during celebrations and holidays. However, if you visit a lively bar in Ethiopia's bustling capital, Addis Ababa, you’ll likely find locals enjoying tibs in a more casual setting, especially on Friday afternoons.

When you order tibs, the meat you’re served may have just been butchered and displayed outside the restaurant. It’s a bit of a shock to see, but don’t let it deter you – it’s some of the freshest and most flavorful meat you can find.

Kitfo

Kitfo, made from the leanest cuts of beef, is considered a delicacy in Ethiopia. Not only is it a special treat for Ethiopians, but it’s also celebrated for its nutritional benefits.

Much like French steak tartare, kitfo consists of minced raw meat, gently warmed in a pan with butter, mitmita (a spicier version of berbere), and sometimes thyme. Kitfo is usually served 'leb leb' (slightly warmed), though you can request it 'betam leb leb' (very warm), which essentially means cooked.

Kitfo is often served with aib, a type of dry cottage cheese, and gomen, minced spinach. This combination enhances the flavor of the dish, making it not only tastier but also more filling. It’s the perfect choice after a long day of travel or to soothe the effects of a hangover after a night of revelry.

Beyainatu

Beyainatu, Ethiopia’s beloved vegetarian dish, is translated as 'a bit of everything.' Your injera is covered in a vibrant mix of vegetables, potatoes, curries, lentil stews, and more, creating a colorful and flavorful medley of tastes.

Owing to Ethiopia’s strong tradition of religious fasting, where meat is avoided on Wednesdays and Fridays, beyainatu can be found throughout the country. It’s served everywhere from high-end restaurants to roadside eateries, making it a reliable and straightforward option when traveling or faced with a menu only in Amharic.

Countless visitors to Ethiopia rave about beyainatu, often claiming it as their favorite meal, whether they’re vegetarian or not.

Fuul

A staple throughout East Africa and the Middle East, Ethiopian fuul consists of spiced, stewed fava beans and is commonly enjoyed as a breakfast dish in Ethiopia.

The regular version of fuul is typically served as a small, filling portion for one, accompanied by an endless supply of fresh bread. The more indulgent 'special fuul' is a larger dish meant for sharing, often topped with yogurt, tomatoes, green chile, onions, eggs, and sometimes avocado. Locals mash these ingredients together and season them with extra salt, spices, and fresh chiles for added flavor.

When you’re in the right kind of fuul diner, you’ll notice it’s served in small, metal bowls that are too hot to touch. Diners use pieces of torn bread to hold the bowls while they eat.

Fuul makes for a healthy fast-food option, especially in Addis Ababa. It’s typically cooked in large pots and served quickly, with most customers fed and on their way in under ten minutes, ready to tackle the busy day ahead.

Tere siga

Not for the faint of heart, one of Ethiopia’s most beloved delicacies consists of cubes of raw red meat. Typically, two people will share half a kilo of tere siga, which is eaten with injera or bread to pick up the raw meat, and then dipped generously in mitmita.

One theory behind Ethiopia’s penchant for raw meat is that it began as a military strategy in the 16th century, allowing fighters to avoid being detected since they didn’t need to start fires to cook their food.

While most Ethiopians seem to suffer no ill effects from eating tere siga – with many claiming it makes them feel energized – consuming raw meat does carry some health risks.

These risks include tapeworm and salmonella, though the author has had no issues after enjoying tere siga. If you’re worried following a trip to Ethiopia, a simple tablet from the pharmacy can eliminate any tapeworm concerns.

Doro wot

Wot is Ethiopia's take on curry, and a classic partner to injera. While beef and goat are frequently used in wot, chicken – or doro in Amharic – is the undisputed king of this dish.

Doro wot consists of chicken drumsticks or wings, simmered in a rich and spicy sauce made from butter, onion, chile, cardamom, and berbere. Floating in the middle of this flavorful stew is a hard-boiled egg, which adds a unique touch – traditionally given to guests as a sign of honor.

For Ethiopians, doro wot is the ultimate celebratory dish, typically enjoyed during national and religious holidays. On the eve of the feast, it’s common to see women walking through the streets, carrying chickens by their feet in preparation.

Enkulal firfir

Although it's essentially just scrambled eggs, Ethiopia's enkulal firfir is a must-try breakfast dish. Made with nitre kibe – spiced Ethiopian butter – and loaded with a mix of green and red peppers, chile, tomatoes, and onions, it's served with fresh, delicious bread rolls, often still warm from the bakery.

One striking characteristic of enkulal firfir is its rich yellow color, a result of using vibrant egg yolks, giving it a far superior flavor compared to the paler yolks often found in Western dishes. The omelet-style version is called enkulal tibs. After trying enkulal firfir, you'll never look at scrambled eggs the same way again.

Dulet

For those unfamiliar, dulet is a dish made with a variety of meats that may be better appreciated without knowing exactly what’s in it. It includes minced tripe (the stomach lining of an animal), liver, and lean beef, all fried together with butter, onions, chile, cardamom, and pepper.

Similar to kitfo, its popularity comes from being hearty and satisfying, especially after a long and tiring day or night. Offal has never tasted so good – give it a try.

Shiro

Shiro is a mildly spiced purée made from chickpeas or beans, and it's especially popular among Ethiopians during fasting periods. It’s one of those humble dishes that might seem unappetizing at first, but don’t let its appearance fool you – it’s incredibly tasty.

Shiro is often enhanced with minced onions, garlic, and depending on the region, it may include ground ginger, chopped tomatoes, or chile peppers, all of which add layers of flavor.

Tegabino shiro is a rich variation of shiro made with spiced legumes, flour, oil or butter, and water, which is then brought to a boil and served bubbling hot in a small clay pot.

Ti’hilo

A traditional dish from the northern region of Tigray, Ti’hilo is Ethiopia’s take on Swiss fondue. It consists of barley balls skewered with carved two-pronged sticks, which are dipped into a spicy sauce made from pulses, flour, and spices.

As with many Ethiopian meals, Ti’hilo is accompanied by a bit of ceremony: A person will sit with you, rolling the barley into small balls and placing them on the injera for you to pierce, dip, and enjoy.

Once mainly confined to the Tigray region, particularly around Adigrat, ti’hilo is gaining popularity across Ethiopia thanks to its delicious taste and nutritional benefits.

Dabbo firfir

Made from torn pieces of unleavened bread mixed with clarified butter, berbere, and often paired with yogurt, dabbo firfir showcases Ethiopia’s talent for turning simple ingredients into something extraordinary.

Much like shiro, dabbo firfir might not appear particularly exciting at first glance, but its surprisingly rich flavor will win you over. Interestingly, this is one dish where Ethiopians may actually use a spoon or fork.

Fatira

Fatira, a beloved breakfast dish around the Horn of Africa, consists of a delicate pastry with scrambled eggs and honey nestled in between. Served in a generous portion, this perfect blend of savory and sweet makes for an ideal meal to share.

A street food version of fatira features small, square pieces cooked on a giant open frying pan, particularly popular in Ethiopia’s captivating city of Harar.

Paired with freshly brewed Ethiopian coffee, few experiences compare to starting a day of adventure in Ethiopia like this.

Asa

Eating fish, or asa, in Ethiopia is an experience unlike any other. A whole fish, such as the Nile perch, is fried and served with its mouth wide open, complete with sharp teeth, giving it a menacing, piranha-like appearance on your plate.

True to Ethiopian tradition, the fish is eaten by hand, accompanied by bread or injera, and paired with a fiery dipping sauce. Aside from the occasional bone, every part of the fish is devoured, with the crispy grilled fins being a particularly delicious treat.

Asa tibs are marinated chunks of fish, seasoned with berbere spice and lime juice, then fried in a blend of sesame oil, olive oil, and paprika, with grated garlic and ginger. It's a great option for those who want to avoid dealing with bones or the fish's intimidating appearance.

Spriss

In Addis Ababa, juice houses are scattered throughout the city, often simple little shacks, serving up spriss – a refreshing blend of juices made from fruits like avocado, guava, papaya, mango, pineapple, and orange.

Spriss is prepared by layering juices – typically from three different fruits – one on top of the other. No water, sugar, or ice is added, just fresh, pureed juice with a squeeze of lime on top. Some locals like to add a mysterious purple syrup that the author has yet to identify, but it adds a pleasantly sweet flavor.

A glass of spriss is often paired with a triangular wedge of sweetened bread, creating a filling snack, especially if you opt for a rich, creamy avocado puree base. It's the perfect refreshing, sweet respite from Ethiopia’s spicy cuisine.

Pasta beu injera

Thanks to Italy's historical influence on Ethiopia, pasta beu atkilt – pasta with vegetables – is widely available across the country, offering a comforting break from the endless injera, especially when you're seeking something lighter or gentler on the stomach.

If you order pasta beu siga – pasta with meat – you’ll get something that closely resembles a rich and savory spaghetti Bolognese.

On the other hand, if you’re still craving injera and feel adventurous, try pasta beu injera: a surprising fusion of pasta plopped right in the center of injera, an unexpected pairing that could raise some eyebrows in Italy.

Even in this unconventional dish, Ethiopians stick to their traditional ways: a fork is used only to cut the pasta into bite-sized pieces, after which everything is scooped up with injera, held between the fingers, as always.

This might be a bit tricky for those new to Ethiopian dining, but it’s one of the most satisfying and filling meals you can have – a carb lover’s paradise.