Dinner · 60 min · ethiopian

Yetsom Beyaynetu

Dinner decisions, handled: Yetsom Beyaynetu pairs injera with misir wat for a 60-minute Ethiopian dinner. The macros do the talking: 16g protein, 62g carbs, and 14g fat in every 420-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 4 pieces Injera
• 2 cups Misir wat
• 2 cups Shiro wat
• 2 cups Gomen
• 2 cups Atakilt wat
• 1.5 cups Azifa
• 1 cup Timatim fitfit
• 2 cups Salad

Steps

1. Prepare the component wats and salads — misir, shiro, gomen, atakilt, azifa — keeping each in its own pot. The variety is the point.
2. Lay a large fresh injera over a wide platter as the base. This is both plate and utensil.
3. Arrange generous mounds of each dish in a ring on the injera, alternating colors: red lentils, golden shiro, green gomen, bright atakilt.
4. Tuck the azifa and timatim fitfit between the mounds; add a simple green salad for crunch.
5. Serve with extra injera rolls on the side for scooping. Eat with your right hand, mixing flavors as you go — that is the etiquette and the pleasure.

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