An Ethiopian Feast: Ground Beef Stew, Collard Greens, and Teff Flatbread (Minchet Abish, Ye’basha Gomen, and Ingera)
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Cook time: 
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Yield: 6 servings
 
This Ethiopian Feast is the perfect meal when you want something a little different from the ordinary; it's comprised of richly spiced beef stew, tangy aromatic collard greens, and spongy bread to scoop up everything!
Ingredients
Flatbread:
  • 1½ cups (245 g) teff flour
  • 2 cups (475 ml) water
  • ¼ teaspoon salt
  • Clarified butter, avocado oil, or coconut oil, for the pan (if needed)
Ground Beef Stew:
  • 2 tablespoons clarified butter (ghee)
  • 1 large onion, diced
  • 4 large cloves garlic, crushed or grated on a microplane
  • 1-inch piece fresh ginger, grated on a microplane
  • 1½ teaspoons ground sweet paprika
  • 1 teaspoon salt
  • ½ teaspoon each ground coriander, cumin, cinnamon, turmeric, and crushed red pepper flakes
  • ¼ teaspoon each ground nutmeg, allspice, cardamom, cloves, fenugreek, and black pepper
  • 1½ lbs (680 g) organic grass-fed ground beef (I use 85% lean)
  • 3 to 4 cups (710 to 950 ml) water or low-sodium beef stock
  • 1 (6 oz/170 g) can tomato paste
Collard Greens:
  • 4 tablespoons clarified butter (ghee)
  • 1 large onion, diced
  • ¼ teaspoon each salt, crushed red pepper flakes, ground cardamom, and black pepper
  • ⅛ teaspoon ground fenugreek
  • 4 large cloves garlic, crushed or grated on a microplane
  • ½-inch piece fresh ginger, grated on a microplane
  • 2 lbs (910 g) collard greens, rinsed, de-stemmed, and sliced into ¼-inch strips
  • 1½ cups (355 ml) water or low-sodium vegetable stock
  • 2 tablespoons fresh lemon juice, or more to taste
Instructions
For the Flatbread:
  1. Stir together the teff flour and water in a large glass bowl; cover the bowl with a clean kitchen towel and leave it at room temperature to ferment (do not stir it during this time; it will start to smell slightly sour when it’s ready; this can take 1 to 3 days).
  2. When the batter is ready, stir in the salt and heat an 8 to 9-inch skillet over medium heat. Once the skillet is hot, lightly brush the inside with oil.
  3. Pour in enough batter to cover the bottom (about ⅓ cup in an 8-inch skillet), and rotate the skillet around to spread out the batter. Cover the skillet with a lid, cookie sheet, or piece of foil (to help the flatbread steam), and cook until the flatbread is browned on the bottom and feels dry to the touch on the top (do not flip it; this can take anywhere from 1 to 5 minutes).
  4. Remove the cooked flatbread and place it on a wire rack to cool.
  5. Cook the rest of the batter the same way (I get about 6 to 8 flatbreads of this size from this recipe), and when they’re cool, stack them between parchment paper until using (you can make them up to 4 hours ahead and leave them unrefrigerated).
  6. To serve, roll up each flatbread and tear off little pieces to scoop up the stew and greens. Store leftovers refrigerated (since there’s no preservatives in this bread).
For the Ground Beef Stew:
  1. Add the ghee to a 5-quart pot over medium-high heat; once the ghee is melted, add the onion and cook until starting to soften, about 3 minutes, stirring occasionally. Stir in the garlic, ginger, and all the spices and cook 30 seconds, stirring constantly.
  2. Add the beef, cover the pot, and cook until browned, about 5 minutes, stirring occasionally to break up the meat.
  3. Stir in 3 cups of water and the tomato paste, bring up to a boil, and then cover the pot, turn the heat down to simmer, and cook until thickened, about 2 to 3 hours, stirring occasionally, and adding more water or stock as necessary. (Stir more frequently toward the end of cooking; you can remove the lid after the 3 hour mark to help speed up evaporation.)
  4. Serve.
For the Collard Greens:
  1. Add the ghee to a large skillet over medium-high heat; once the ghee is melted, add the onion and cook until starting to soften, about 3 minutes, stirring occasionally.
  2. Stir in the garlic, ginger, and all the spices and cook 30 seconds, stirring constantly.
  3. Stir in the collard greens and water, cover the skillet, and cook until the greens are tender, about 45 minutes (you can add a splash more water as necessary if the pan gets too dry; alternatively, you can remove the lid toward the end of cooking time to let the liquid evaporate faster).
  4. Turn off the heat, stir in the lemon juice, and taste to see if it needs more salt and/or lemon juice.
  5. Serve.
Notes
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.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/an-ethiopian-feast-ground-beef-stew-collard-greens-and-teff-flatbread-minchet-abish-yebasha-gomen-and-ingera/