Articles tagged as nit'ir qibe (view all)

Yataklete Kilkil – Ethiopian Vegetable Stew

26 April, 2022 0 comments Leave a comment

4 cloves garlic, minced
1 small yellow onion, halved and sliced
1 small hot pepper, deseeded, chopped
1 tablespoon+ nit’ir qibe
2 cups potatoes,1" cubes, par-boiled
4 carrots, halved & cut into ½ inch slices
½ lb green beans or snap peas
3 tablespoons olive oil or butter
½ cup water or chicken broth
salt and pepper to taste

Put a large heavy frying pan over medium heat. When the olive oil or butter has had a chance to become hot, add onion, garlic, nit’ir qibe and hot pepper.  Cook until the mixture just starts to darken.  

 Add potatoes, carrots and green beans (or 4-6 cups of vegetables of your choice) to the frying pan.  Stir well to coat with the onion spice mixture.  Add the water or broth, cover, lower heat, and let cook 10-20 minutes, or until the vegetables are cooked to your liking.                         

Serve with rice and lentils.

Doro Wat

20 January, 2022 0 comments Leave a comment

Serves 4; cooking time, prep included  – 45 minutes 

one chicken, cut into pieces
1 onion, finely chopped
3 cloves garlic, minced 
4 teaspoons nit’ir qibe 
2 tablespoons olive oil or butter 
2 teaspoon berberé
1 ½ cups chicken broth
1 cup diced tomatoes
4 hard boiled eggs
Salt to taste 

Heat the olive oil or butter, add the onion to the pan and cook until softened and slightly golden. Add the nit’ir qibe and berbere to the onion stir until coated with spices.  Cook for another 2 minutes on low heat. Add broth, bring to a boil, and lower to a gentle simmer for 10 minutes.  Stir in the tomatoes and simmer for another 5 minutes. Add the chicken, lower the heat, and cook, covered, at a low simmer for 20 minutes. Add the eggs and simmer for an additional 10 minutes.        Serve with rice and sauteed greens with coconut milk.

Gomen - Ethiopian Style Greens with Nit'ir Qibe

03 December, 2021 0 comments Leave a comment

Adapted from Ethiopia by Yohanis Gebreyesus                                                serves 4

2 tablespoons clarified butter or oil
1 pound+ of greens (collards, kale, or the like)
1 ½ teaspoons minced garlic
1/2 pound chopped onions
1 tablespoon grated ginger
1 ½ teaspoons Nit’ir Qibe
2 tablespoons coconut milk (optional and not traditional)


Heat a large pot of salted water to a boil. Dunk your greens into the water and swirl with tongs for about 30 seconds, then remove to a colander and rinse with cold water. Leave to drain while you cook the rest of the ingredients. Chop roughly just before adding to the other ingredients.

 Heat the oil in a large skillet and add the garlic. Sauté until the garlic is aromatic and soft, then add the onion and cook for 5-10 minutes on low, stirring occasionally, til the onion is light brown and slightly caramelized. Add the ginger, the Nit’ir Qibe, a teaspoon of salt and cook, stirring, for 30 seconds. Add the greens and the coconut milk, if using. Taste for salt and add a little more, if needed. Cook, stirring, until the greens are a little less cooked than you like, and then turn off the heat, as they will keep cooking a bit after you remove them from the heat.