A colorful mosaic of vegan stews and salads served on a giant injera, featuring misir wat, gomen, shiro, lentils, and pickled vegetables.
Ingredients
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1 large injera for base
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Misir wat (red lentil stew)
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Kik alicha (yellow split pea stew)
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Gomen (collard greens)
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Shiro (chickpea stew)
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Tikil gomen (cabbage and carrots)
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Azifa (green lentil salad)
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Tomato salad
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Pickled beets and carrots
Instructions
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1
Prepare each component stew separately, ensuring all are made with oil instead of butter for fasting compliance.
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2
Cook the misir wat, kik alicha, and shiro in separate pots, each with its own distinct spice profile and consistency.
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3
Prepare the cold salads and pickled vegetables. These provide brightness and contrast to the warm stews.
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4
Lay a large injera flat on a round platter, allowing edges to drape slightly over the sides of the dish.
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5
Arrange each stew and salad in neat mounds around the injera, creating a colorful circular mosaic pattern.
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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.