Baku Kitchen! An independent reference of traditional food

Eritrea

32 dishes.

Alichamild turmeric stew of vegetables or meat, without berbere heatwine & spiritArekiClear home-distilled grain spirit poured in small glasses at feastscheese & dairyAreraTart skimmed buttermilk left after churning, drunk cold or curdled into ayibcheese & dairyAyibFresh crumbly curd cheese heaped beside stew to cool the berbere heatBelesPrickly pear fruit peeled and sold by the basket in summerBerbereFiery red chili and spice blend that colours and defines Eritrean stewsEritrean coffee ceremonyGreen beans roasted, pounded and brewed in a clay jebena over three roundsfermented & pickledErshoSour starter liquid saved from one injera batter to leaven the nextFatiraLayered pan-fried dough folded around egg and eaten with honeyFulmashed fava beans with tomato, onion and cumin, scooped with breadGa’atstiff barley porridge crater filled with spiced butter and yogurtHamlicollard greens sautéed with garlic and oilHilbetWhipped fenugreek and faba-bean paste, pale and bitter-sweet, eaten with kitchaHimbashalightly sweet cardamom celebration bread scored in a wheel patternInjeraspongy sourdough flatbread, called taita; foundation and utensil of every mealKitchaThin unleavened wheat griddle bread, torn for fit-fit or brushed with spiced butterKitcha fit-fittorn unleavened kitcha tossed with spiced clarified butter and berbereKoloRoasted barley, chickpeas and safflower seeds nibbled with coffeeKulwaBeef cubes seared with butter, onion, tomato and green chili, served sizzlingMacchiatoSmall espresso stained with steamed milk, sipped in Asmara caféswine & spiritMesfermented honey wine shared at celebrationsPasta al sugo e berbereAsmara's Italian legacy: pasta in berbere-spiked tomato sauceSambusaDeep-fried triangle of pastry stuffed with spiced beef or beansShirosmooth spiced chickpea-flour stew, everyday and fasting stapleSilsislow-fried tomato, onion and berbere sauce eaten with injera or kitchawine & spiritSuwahomebrewed beer of roasted sorghum, barley and gesho leavesTesmiClarified butter steeped with garlic, ginger, korarima and fenugreek, stirred into stewsTibsiBeef or lamb cubes seared with onion, chilli and clarified butter, served sizzlingTihloRoasted barley dough balls speared with wooden forks into spicy meat sauceTsebhi birsenRed lentil stew simmered with berbere and onion, the fasting-day mainstayTsebhi dorhospicy chicken stew with boiled eggs, the festive centerpieceZignilong-simmered beef stew fiery with berbere, ladled over injera

  • Alicha

    Mild turmeric stew of vegetables or meat, without berbere heat. Ready in 20 minutes prep and 50 minutes cooking. Serves…

  • Arera

    Tart skimmed buttermilk left after churning, drunk cold or curdled into ayib. A cheese & dairy recipe from Eritrea.

  • Areki

    Clear home-distilled grain spirit poured in small glasses at feasts. A wine & spirit recipe from Eritrea.

  • Ayib

    Fresh crumbly curd cheese heaped beside stew to cool the berbere heat. A cheese & dairy recipe from Eritrea.

  • Beles

    Prickly pear fruit peeled and sold by the basket in summer. Ready in 15 min prep and none cooking. A…

  • Ersho

    Sour starter liquid saved from one injera batter to leaven the next. A fermented & pickled recipe from Eritrea.

  • Fatira

    Layered pan-fried dough folded around egg and eaten with honey. Ready in 20 min prep and 20 min cooking. 4…

  • Ga’at

    Stiff barley porridge crater filled with spiced butter and yogurt. Ready in 10 min prep and 25 min cooking. 4…

  • Ful

    Mashed fava beans with tomato, onion and cumin, scooped with bread. Ready in 10 min prep and 2 hours, or…

  • Hamli

    Collard greens sautéed with garlic and oil. Ready in 20 minutes prep and 40 minutes cooking. Serves 6 as a…