Ethiopian Recipes: Doro Wat and Injera Recipe

All the fragrances and flavors of classic Ethiopian Recipes on one big platter. Slow cooker Chicken Doro Wat and this quick Injera Recipe are the base of a truly exotic meal!

Amazing Ethiopian Recipes: Doro Wat and Injera Recipe

Sometimes I wonder why certain cities have large specified cultural communities within them. What caused so many immigrants from a particular country to gravitate toward one US city? Was there one family that settled there first then invited their friends to  follow, or did it have something to do with the climate and agriculture?

I may not be sure about the “whys” of this occurrence, but it does make eating around the United States very interesting. There are certain cities we travel to, knowing we will get fantastic Vietnamese, Korean, Indian or Ethiopian cuisine and we look forward to those meals more than any other attraction.

MY OTHER RECIPES

Several major American cities have large Ethiopian populations with amazing restaurants and markets throughout. Washington D.C., New York, Chicago, Atlanta and Dallas are among the largest.

Ethiopian Recipes: Chicken Doro Wat and Injera Recipe

When we visit family in Dallas, we always gorge ourselves on Ethiopian recipes because we know we may not enjoy this exciting and complex cuisine again for a long time. That is, unless I decide to make it at home.

A classic Ethiopian platter that you receive in a restaurant, is full of possibilities. There are so many Ethiopian recipes it’s a little hard to nail it down.

I can tell you, a family-size Ethiopian platter usually consists of:

  • 1-2 meat stews, made of chicken, beef or lamb
  • 1-2 lentil/legume dishes, such as Mesir Wat
  • 1-2 cooked vegetables, including yellow peas, mixed vegetable stews and collard greens
  • 1 raw vegetable dish, usually a simple lettuce or tomato based salad
  • and Ayib, fresh Ethiopian cheese

Ethiopian Recipes: Doro Wat and Injera Recipe

All these dishes are served on a large platter covered with Injera, Ethiopian sourdough crepes. Then more Injera is served on the side. The Injera is tangy and pliable, and is used instead of utensils to pick up the rest of the food. You simply tear off pieces of the bread and pinch up the other dishes with it.

Ethiopian Injera Recipe

As we don’t have Ethiopian markets in Asheville, NC, my Ethiopian recipes have had to be tweaked quite a bit. Most dishes use berbere paste and spiced butter. Lacking these standard Ethiopian ingredients, I adjusted the list of spices to incorporate the same flavors of traditional spicy chicken Doro Wat stew, using ingredients you can find in a regular grocery store. I’m pretty pleased with the results.

Ethiopian Recipes: Injera Recipe

The other major adjustment I made was to the Injera recipe. This sourdough pancake, of sorts, is usually made of teff flour and fermented for several days before cooking. With a busy schedule, I don’t start anything 3 days before I plan to eat it, so this had to be addressed.

After several test runs, I ended up using a mix of standard flour and buckwheat flour, adding a hefty dose of club soda and vinegar. The results were fantastic for a quickie version, tender, rollable and undoubtedly sour.  …And absolutely no waiting.

Making Ethiopian Recipes: Doro Wat and Injera Recipe

Ethiopian platters are a great idea for your adventurous dinner guests. There’s nothing like sitting around a large colorful platter of exotic dishes, scooping them up with your hands. Oh the memories you will make.

You can start the Doro Wat in the slow cooker before you head off to work, then whip up the Injera, Mesir Wat, Ayib (even Yellow Peas and Collards and Tomato Salad if you like) when you get home. Most of these can be made ahead as well.

A divine feast fit for African royalty!

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84 comments on “Ethiopian Recipes: Doro Wat and Injera Recipe

  1. jo ann Bullerposted March 22, 2012 at 6:34 am Reply

    i can’t wait to try this recipe it looks delicious

  2. Becky Caricoposted March 22, 2012 at 6:58 am Reply

    I live in north of Dallas and there is an Ethiopian restaurant named Queen of Sheba that is to die for!!! I love Ethiopian food. If you live near the DFW area you must try it out!!

    • Sommerposted March 22, 2012 at 7:13 am Reply

      Hey Becky, I’VE BEEN TO QUEEN OF SHEBA!! So fabulous, I’m missing it right now.

  3. Cassieposted March 22, 2012 at 6:36 am Reply

    Great post, Sommer! There is an Ethiopian cafe down the street that I have wanted to try, and after seeing these recipes, I need to do it. Everything looks and sounds so good!

  4. Toby @ Plate Fodderposted March 22, 2012 at 6:52 am Reply

    Sommer – there are a heap of Ethiopian Markets and Restaurants here in the Atlanta area… and it’s a heck of a lot closer than Dallas :)

    But then again – with that spread, who needs restaurants! looks great!

  5. Belinda @zomppaposted March 22, 2012 at 6:57 am Reply

    Super impressed! Doro Wat is one of my favorite dishes EVER…though still not a huge fan of the sour injera…but that’s just me. My taste buds haven’t grown into the sour appreciation phase yet (except for Sour Patch Kids).

  6. Nelly Rodriguezposted March 22, 2012 at 7:17 am Reply

    I definitely need to make this platter soon! Looks amazing and I LOVE Ethiopian food!

  7. Jen @ Juanita's Cocinaposted March 22, 2012 at 9:24 am Reply

    Oh yum.

    We had ethiopian food for the first time when we were in DC for our wedding and honeymoon. I am SO excited to try this out!

  8. Ericaposted March 22, 2012 at 7:40 am Reply

    Wow, this is so unique! I’ve never seen Ethiopian food on any other blog! Thanks for the refreshing change. I have to admit, though, I’m a bit intimidated by all the ingredients. But its fantastic that you tried this. Very ambitious.

  9. the wicked noodleposted March 22, 2012 at 7:50 am Reply

    WOW, that is one gorgeous plate of food!! I just adore ethnic foods of any kind. I’ve never made Ethiopian food at home but you’ve inspired me!

  10. katieposted March 22, 2012 at 7:55 am Reply

    WOW–this platter looks amazing. I think I need to eat at an Ethiopian restaurant first before I try recreating it at home! :)

    • Natnael Kasshunposted February 18, 2013 at 9:01 am Reply

      I am from Ethiopia. “Do you like Our food we know we are the greatest?”

      • Rebkaposted November 1, 2013 at 5:48 am

        Sure we are!!! am cooking Ethiopian food for 13 guests from different nationalities. BY REQUEST!!!!! ;-)

  11. Krisposted March 22, 2012 at 8:40 am Reply

    I love Ethiopian food! Montreal is another city with great Ethiopian restaurants. I seriously dream about how good it is. When you go to Dallas, what restaurant do you frequent? I’ve been trying to find a good Ethiopian place for a while.

  12. Our Eating Habitsposted March 22, 2012 at 9:00 am Reply

    I will so be making this. My mother in law was raised in Ethiopia, and so this is her favorite food. Won’t she be surprised when she comes over for dinner!

  13. Cherposted March 22, 2012 at 9:06 am Reply

    Love the quick “injera” – you are right, planning 3 days ahead of time is not usually happening in our house either…

  14. Asiyaposted March 22, 2012 at 10:05 am Reply

    Totally wishing we had some Ethopian restaurants nearby….chicken looks fabulous! I’ve printed out your Mesir Wat recipe & will be making it soon!

  15. Lisa Warrenposted March 22, 2012 at 10:09 am Reply

    OMG! This looks so good. I lived in DC or 6 years and survived on Ethiopian food. It’s really the best cuisine – flavorful, rich, very comforting, and healthy. You are making me hungry!

  16. Michelleposted March 22, 2012 at 11:36 am Reply

    I’ve been falling in love with Ethiopian food lately. We have a restaurant down the street, and I love going!

  17. Steve @ HPDposted March 22, 2012 at 12:08 pm Reply

    no earthly idea what kind of market ethiopian market denver has … at least, in comparison to the bigger cities you mentioned. i know of a couple of restaurants, and they’re not bad, but need to spend more time checking them out. cheers!

  18. Robynposted March 22, 2012 at 1:11 pm Reply

    Sommer-
    Thanks for sharing this. There used to be an Ethiopian restaurant in Miami but it went out of business and I’ve been wanting to try for a while. I’m going to give this a shot!!

  19. Gabrielle | Fig Test Kitchenposted March 22, 2012 at 1:22 pm Reply

    Oh wow oh wow that rolled up injera is so beautiful! As is that platter… I cannot wait to make this!

  20. Sylvie @ Gourmande in the Kitchenposted March 22, 2012 at 2:34 pm Reply

    I love the idea of having a dinner party where everyone eats with their hands!

  21. Lanposted March 22, 2012 at 3:16 pm Reply

    i lived in addis ababa as a kid and i adore ethiopian cuisine. living in baltimore, i am very pleased to say that there are TWO great ethiopian restaurants i can hit up when i have a craving.
    i’d love to attempt an actual feast but the fact that there are so many side dishes to make for just one meal, plus the actual injera makes it hard to be motivated to make all them…
    your pix are gorgeous, sometimes it’s hard to take shots of ethnic foods appetizingly.

  22. Jeanetteposted March 22, 2012 at 5:04 pm Reply

    I find Ethiopian cuisine fascinating. Wish we had a restaurant nearby so I could try it. Thanks for sharing your recipes so I can try it at home.

  23. Kiran @ KiranTarun.composted March 22, 2012 at 10:25 pm Reply

    WOWSER!! What a tempting and delicious feasts! I’ve never sample ethiopian foods before. Can’t wait to try it soon :)

  24. Sanjeeta KKposted March 23, 2012 at 5:39 am Reply

    Those crepes look so delicate and healthy..need to give a try.

  25. Kiri W.posted March 23, 2012 at 9:22 am Reply

    Absolutely beautiful! I love Ethiopian food and would love to learn how to cook it. Yum! lookign forward to all these recipes!

  26. Brian @ A Thought For Foodposted March 23, 2012 at 7:29 am Reply

    Ok… I HAVE to make this. What I love about Ethiopian food is that it’s so veggie heavy. And then you just gather around and scoop it all up with your hands. I just love it!

  27. Susanposted March 23, 2012 at 7:55 am Reply

    What a terrific post, Sommer! I learned so much here today … Ethiopian cuisine is totally new to me. have never heard of teff, but will keep my eye out for it in other dishes now.

    The composition of the typical Ethiopian plate is indeed a healthy way of eating! You’ve done well in recreating it!

  28. Jersey Girl Cooksposted March 23, 2012 at 8:26 am Reply

    I have never made anything Ethiopian before but would love to try. Thanks for all the recipes and ideas.

  29. Alison @ Ingredients, Inc.posted March 23, 2012 at 8:36 am Reply

    Great one! I truly learned something new!

  30. Grubarazzi (@Grubarazzi)posted March 23, 2012 at 10:08 am Reply

    This is really amazing. I can’t wait to try this out at home!

  31. Georgia @ The Comfort of Cookingposted March 23, 2012 at 10:22 am Reply

    This was such an educational, interesting and mouthwatering post Sommer! Everything looks delicious and new. Thanks for sharing. Also, I’m having a great giveaway today with four potential prize winners, so you should enter!

  32. Cookin' Canuckposted March 23, 2012 at 11:32 am Reply

    This is such fun, Sommer! When we lived in NYC, we frequented an Ethiopian restaurant near our apartment. Not only was the food great, but we loved being able to eat with our hands.

  33. Sarahposted March 23, 2012 at 11:42 am Reply

    Oh man, I LOVE ethiopian food, and have always been turned away from making it at home be of the multi-day process of injera. I’ll have to try this recipe! Thanks!

  34. Kristen M.posted March 23, 2012 at 3:49 pm Reply

    This looks delicious. I’ve enjoyed eating at a local Ethiopian restaurant (San Diego) but I’ve never attempted to make an Ethiopian dish at home. Thanks for the post!

  35. Rubyposted March 24, 2012 at 8:39 am Reply

    Wow – that’s so ambitious and looks incredible. Very inspiring! (I especially love the photo of the rolled injera.)

  36. Debbieposted March 25, 2012 at 7:37 am Reply

    what is the name of the Dallas restaraunt? I live south of Dallas but visit there often.

    • Sommerposted March 28, 2012 at 10:28 am Reply

      Hey Debbie, The only restaurants I’ve visited are in North Dallas. My brother lives in Plano so we stay in that area. Check out Queen of Sheba.

  37. Deniseposted March 25, 2012 at 9:37 am Reply

    This sounds tasty and fun for a dinner gathering! I love your creative take on the injera! That does make it much easier to make. I have all the spices and such in my pantry so this should be easy! Thanks for the inspiration! BTW, what is the vegetable dish, abesha gomen?
    Thanks for another wonderful post. I love your blog!!

  38. Deannaposted March 27, 2012 at 7:48 pm Reply

    I love Ethiopian food. Its all I wanted to eat when I was in DC. Luckily, there is a restaurant 20 minutes from my house. The only thing I don’t like about it is that the injera tends to fill me up to quick. I tend to bring a fork with me for when that happens.

  39. Brandon @ Kitchen Konfidenceposted March 29, 2012 at 12:31 pm Reply

    I LOVE Ethiopian food. This looks super tasty. Thanks for sharing!

  40. betiposted March 29, 2012 at 11:49 pm Reply

    this is all new for me but it still looks like a great and delicious feast

  41. The Mistress of Spicesposted April 10, 2012 at 2:54 pm Reply

    Oh man, now I’m REALLY missing Ethiopian food which we don’t have at all here in Bangkok. Makes me long for my days of living in DC (which I believe is the city which the largest Ethiopian population outside of Addis). Your recipes sound great…I love the shortcut injera! And the photo of the platter is just fantastic! I can’t wait to try some of these recipes.

  42. Cheese with Noodlesposted April 15, 2012 at 1:39 am Reply

    Okay, I definitely need to make this! I’ve only had Ethiopian food once 7 years ago, but it was very good. The injera in particular was very unique and memorable. I don’t have any fenugreek seeds unfortunately and can just about guarantee there isn’t anywhere to be found in my town (middle of Alaska!) but I DID happen to pick up garam masala and ground cardamom last time I was in Seattle. I will probably just try to make this without the fenugreek! Can’t wait, I wonder what my husband will think! I’ll let you know how it turns out :)

  43. Daynaposted April 18, 2012 at 4:18 pm Reply

    Thanks for the recipes! Incidentally, I think outside of NYC & DC, Minneapolis-St.Paul has the largest population of African-born immigrants, including plenty of Ethiopians, Somalians and Eritreans who all have similar cuisines. We’ve been blessed with East African restaurant choices!

  44. Kateposted October 9, 2012 at 6:47 pm Reply

    Made this tonight and it was delicious! The injera is the best I’ve tried without teff. Thanks so much! Have you had quelulu? I’m looking for a recipe for that as it’s my favorite Ethiopian dish, but can’t find it anywhere.

    • Sommerposted October 9, 2012 at 7:50 pm Reply

      Oh I’m so glad to hear it! I’ve not heard of quelulu… but I can ask around.

  45. Rachel (Two Healthy Plates)posted November 9, 2012 at 11:38 am Reply

    You do have an injera recipe – found it! I’m going to have to try making my own now.

    I also didn’t realize that you are in Asheville. My husband and I try to get there at least once every year. It’s almost hard to believe that there isn’t an Ethiopian restaurant in town considering how many other ethnic cuisines are available. Next time I really want to go to the Nepali restaurant since so many of my clients are from Nepal.

  46. Roseposted March 8, 2013 at 6:00 pm Reply

    Teff flour is easily available through mail order. Most health foods and natural foods stores carry at least teff which can be ground. It takes only 1 day to ferment injera. Mix it in a bowl placed on kitchen counter with a towel over and forget it until dinner time the next day. Berebere paste or dry spice mix can be easily made with ingredients most people already have in their cupboards. Berebere is a must for the true Ethiopian taste.
    I say let’s not be afraid of our foods and food prep, lets make it an adventure!
    If you want a recipe for berebere, I have a great one!

  47. kathleenposted April 3, 2013 at 12:46 am Reply

    One of the reasons that cities have certain populations of immigrants is that they have somehow become friendly to them, usually through a refugee program. In Minneapolis, we have had several waves of Vietnamese refugees, Ethiopian and Somali. Injera bread is sold in my neighborhood store, Everett’s, which is pretty American at first glance. Fortunately, I can skip that cooking step!

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  49. Cindyposted May 25, 2013 at 10:58 pm Reply

    I made several of your Ethiopian recipes tonight to try to duplicate the lovely spread above… WOW – you nailed it!! Thank you so much for this post. I’ve been meaning to try cooking Ethiopian food for awhile, but this was the first time I felt like there was enough comprehensive direction for a full meal. Rave reviews all around from my guests! Thank you thank you thank you!!!

    • Sommerposted May 28, 2013 at 6:48 pm Reply

      SO glad you liked it Cindy!

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  53. Bogaleposted August 6, 2013 at 1:14 pm Reply

    So happy that Ethiopian food is so popular in the USA. There are at least 8 restaurants here in Amsterdam(Holland) and all are doing good business. My grand parents in Ethiopia largely cooked vegetarian and passed away at the age of 89 and 96. My mother still lives and she is 86 . Her sister 89 is also very healthy and cook! My grand parents used only barley to make ijnera . However, my mother uses a mix of teff and barely.

  54. lindaposted August 8, 2013 at 9:21 pm Reply

    I made this recipe and it was awesome. I will never go out for Ethiopian food ever again. Thanks so much for posting this. If you have more please let me know.

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  56. Michelleposted September 12, 2013 at 8:27 pm Reply

    Oh my god, that looks DELICIOUS. :) Ethiopian food is so fascinating to me but kind of intimidating. This looks like a wonderful way to start in on it.

    And yes, immigrant communities generally spring from several influential families moving in to a particular area and then sort of pioneering a community for fellow immigrants to grow around. Sometimes it’s the climate and agriculture but not always. (My parents immigrated from the tropical Philippines to frigid Chicago winters — it definitely wasn’t about climate for them!)

    • Meseretposted January 1, 2015 at 4:53 am Reply

      Thank you very mach

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  60. Raeavljusposted January 9, 2014 at 7:45 pm Reply

    I love Ethiopian food, but I’m also a bit lazy in the kitchen sometimes… so this looks like a good recipe to try… However, traditional Doro Wat has chicken on the bone pieces… and (the best part) whole hard boiled eggs (with the shell off of course) in it. Doro Wat is one of my faves, so I will try tweaking this recipe to include the eggs and bigger pieces of chicken.

    • Rutheposted January 19, 2014 at 9:27 pm Reply

      I have been to Ethiopia a number of times lived and taught there. I learned how to cook authentic Doro Wat. We use a whole chicken onions, garlic, tomatoe paste, and juice.
      Berberi spice may be purchased at specialty stores. Use 3 Tbsp to make a hot dish. Original injera is best made with teff flour and the starter may be purchased from Ethiopian resturants.
      Tibs is another favourite dish as are the other dishes mentioned for the feast.
      Sharro, made from ground corn is eaten by the poorer families.

  61. Lorraineposted February 9, 2014 at 7:05 pm Reply

    Thank you so much for posting these recipes, we were new to Ethiopian cooking, but make these dishes all the time now! Very yummy indeed!

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  63. Gator cookposted March 29, 2014 at 1:00 pm Reply

    Awesome recipe. The hot smoked paprika that I bought from Amazon was super hot, so I only used 4 tsp of it and filled the remainder of the 1/3 cup with regular smoked paprika. Left everything else the same. Delicious!

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  65. eveposted November 16, 2014 at 3:01 pm Reply

    There are some nice Ethiopian restaurants here in Portland Oregon too. I am even happier, however, that there is a good Ethiopian MARKET near me, so I can buy all the spices, and also a fresh batch of delicious injera whenever I want to make a feast at home. Making one tonight actually, it’s what my son requested for his 18th birthday!

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  67. Stephanieposted December 21, 2014 at 10:41 am Reply

    Thank you SO MUCH. Our son misses his native food. Thanks to you, we will be feasting at home for his 15th birthday instead of driving 2 hours to the closest Ethiopian restaurant. You can purchase Berbere through Frontier Coop if you would like the real thing. Blessings to you!

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  71. Noelleposted May 15, 2016 at 2:00 pm Reply

    Best Injera recipe I have ever tried! Thank you!!

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  74. Johan Fahlbergposted July 28, 2017 at 7:30 am Reply

    As a kid, I spent two years in Ethiopia where my father was a teacher for the Swedish missionaries’ children. My mother has been doing this dish since, but we live far from each other so it’s years between the occasions where I can eat this, my favorite food. I will try this to see how close to her recipy it’ll land. I WILL deviate with it in one detail, otherwise I’ll follow it to the letter; not flipping the injera over. By doing so, you’ll get a more spongy side, that you can use to suck up all the tasty sauce! The other side is smooth and held in your hand. I can’t wait to try this!

    • Johan Fahlbergposted July 28, 2017 at 7:53 am Reply

      Oh, and we’ve always used cinnamon rolls that’ll boil with the Doro watt, picking it out as the dish is served. And boiled, peeled eggs, carefully placed on the surface at the end of the cooking. Each will get an egg or two, and along with the sweersour kale, the chopped tomato/red onion mix, alicha (basically carrots and potato boiled in butter

      … Sooo not healthy, but sooo delicious! And spiced with the alicha spice mix), it’ll be nothing short of awesome.

      • Sommerposted July 31, 2017 at 3:57 pm

        Wow, that sounds intriguing! I can’t wait to hear your thoughts on the injera. :)