Beyaynetu

Name: Beyaynetu
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1 large injera for base; Misir wat (red lentil stew); Kik alicha (yellow split pea stew); Gomen (collard greens); Shiro (chickpea stew); Tikil gomen (cabbage and carrots); Azifa (green lentil salad); Tomato salad; Pickled beets and carrots

በያይነቱ (beh-YAY-neh-tu)

Ethiopian Fasting Platter

⏱ Prep Time 2 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 486 kcal

A colorful mosaic of vegan stews and salads served on a giant injera, featuring misir wat, gomen, shiro, lentils, and pickled vegetables.

Nutrition & Info

Protein 22.0g

Carbs 68.0g

Fat 14.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Equipment Needed

multiple pots large round platter injera griddle

Presentation Guide

Vessel: large round injera-lined platter

Garnishes: lemon wedges, fresh herbs

Accompaniments: extra rolled injera

Ingredients

1 large injera for base
Misir wat (red lentil stew)
Kik alicha (yellow split pea stew)
Gomen (collard greens)
Shiro (chickpea stew)
Tikil gomen (cabbage and carrots)
Azifa (green lentil salad)
Tomato salad
Pickled beets and carrots

Instructions

1
Prepare each component stew separately, ensuring all are made with oil instead of butter for fasting compliance.
2
Cook the misir wat, kik alicha, and shiro in separate pots, each with its own distinct spice profile and consistency.
3
Prepare the cold salads and pickled vegetables. These provide brightness and contrast to the warm stews.
4
Lay a large injera flat on a round platter, allowing edges to drape slightly over the sides of the dish.
5
Arrange each stew and salad in neat mounds around the injera, creating a colorful circular mosaic pattern.
6
Serve with extra rolled injera on the side. Diners tear pieces to scoop up each different stew and salad.

💡

Did You Know?

A proper beyaynetu can contain up to twelve different dishes, and Ethiopian restaurants compete to offer the most impressive variety.

Chef's Notes

Equipment Tips

multiple pots
large round platter
injera griddle

Garnishing

lemon wedges, fresh herbs

Accompaniments

extra rolled injera

The Story Behind Beyaynetu

Beyaynetu, meaning "a bit of every type," is the crown jewel of Ethiopian fasting cuisine. Born from the Ethiopian Orthodox Church's requirement of over 200 vegan fasting days per year, this elaborate platter proves that restriction inspires culinary greatness. Each component is a complete dish in itself, but together they create a symphony of flavors, textures, and colors that represents Ethiopian cooking at its most creative and generous.

🕐 Traditionally enjoyed fasting days, wednesday and friday 📜 Origins: Ethiopian Orthodox tradition

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