Recipe for Flatbread adapted from
Yumuniverse and
Food.com; Ground Beef Stew adapted from
Fearless Kitchen and
How to Cook Great Ethiopian Food; recipe for Collard Greens adapted from
Saveur and
Immaculate Bites.
Clarified Butter: If you can find niter kibbeh (Ethiopian spiced clarified butter) or want to make it yourself, use that instead of the regular clarified butter in the beef and greens recipes.
Berbere Spice Mix: If you have access to Berbere spice mix, use about 4 to 6 tablespoons of it instead of all the different spices in the beef recipe (if your mix has salt included, don’t add additional salt).
Make-Ahead: The batter for the flatbread needs time to ferment (typically between 1 to 3 days in a draft-free place at room temperature). The beef stew and collard greens can both be made up to 3 days ahead and kept in the fridge.