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Laubner, Philip /CRS

Laubner, Philip /CRS

Injera with Atkilt Wat — Ethiopia

Servings: 5

Injera with atkilt wat is a beloved Ethiopian dish that brings simple ingredients together in a nourishing, flavorful meal. Soft injera, or flatbread, is served with atkilt wat, a gentle stew of cabbage, potatoes and carrots seasoned with turmeric and cooked until tender. Together, they create a comforting dish.

Ingredients

Injera:

  • 1½ cups all-purpose flour
  • ½ cup whole wheat flour
  • 1¼ tablespoon baking powder
  • 1 teaspoon salt
  • 2 cups club soda

Atkilt Wat:

  • ¼ cup fair trade olive oil
  • 4 carrots, thinly sliced
  • 1 onion, thinly sliced
  • 1 teaspoonsea salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • ½ head cabbage, shredded
  • 5 potatoes, peeled and cut into 1-inch cubes

Preparation

Injera: Preheat large skillet over medium heat. Mix all-purpose flour, whole wheat flour, baking powder and salt together. Stir in club soda until batter is smooth. Wipe skillet with small amount of oil. Ladle half a cup of batter onto skillet; spread to make large crepe. Let bake until all bubbles on top burst and dry out—about 2 minutes. Flip injera and cook another minute. Repeat until all batter has been used, being sure to wipe skillet clean with oiled paper each time.

Atkilt Wat: Heat olive oil in medium pot over medium heat. Cook carrots and onion about 5 minutes. Stir in salt, pepper, cumin, turmeric and cabbage; cook 10 minutes. Add potatoes. Cover and reduce heat to medium-low; cook until potatoes are soft.

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