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EthiopianAuthentic Cuisine

Beyaynetu Fasting Plate

Serves 4 to 6 Entree vegan, Vegetarian

Beyaynetu Fasting Plate

Beyaynetu Fasting Plate graces Ethiopian tables on fasting Wednesdays and Fridays, a vibrant medley that respects tradition while ensuring everyone is well-fed. Each component, from misir wat to the gentle kik alicha, reflects a community's commitment to flavorful, plant-based meals that satisfy both hunger and custom. This home-cooked version emphasizes simplicity and abundance, echoing the way family cooks have served it for generations.

The dish offers a symphony of textures and tastes: the earthy depth of misir wat, the mellow kik alicha, and the tender, spiced embrace of gomen. Atakilt adds a subtle sweetness, while shiro wat and timatim salad lend creamy and tangy notes. Each morsel is best enjoyed scooped with injera, the spongy flatbread that ties these diverse flavors into a cohesive, cherished meal.

Ingredients

  • 2 cupscooked misir wat red lentils
  • 2 cupscooked kik alicha yellow split peas
  • 2 cupscooked gomen collard greens
  • 2 cupscooked atakilt cabbage, carrot, and potato
  • 1 cupshiro wat
  • 1 cuptimatim salad — tomato, onion, and green chili
  • 2 tbspberbere
  • 3 tbspniter kibbeh or oil
  • 1 tspfine salt
  • 6 piecesinjera — for lining the platter and serving

Method

  1. Begin by gathering all your cooked components: 2 cups of misir wat red lentils, 2 cups of kik alicha yellow split peas, 2 cups of gomen collard greens, and 2 cups of atakilt cabbage, carrot, and potato. Also, have 1 cup of shiro wat and 1 cup of timatim salad ready. Ensure your 6 pieces of injera are set aside for serving.
  2. In a large, dry pot, add finely chopped onions and cook them over medium heat. Stir frequently until they become soft and translucent, which will take on a slightly golden hue. This dry cooking method helps to release the natural sweetness of the onions.
  3. Add 3 tablespoons of niter kibbeh or oil to the onions, allowing it to melt and combine. This will create a rich, aromatic base. Continue to stir until the onions are fully coated and take on a deeper golden color.
  4. Stir in 2 tablespoons of berbere spice along with minced garlic and ginger. Allow the spices to bloom in the hot oil, stirring continuously until the mixture is fragrant and the spices have darkened slightly, indicating they are well-cooked.
  5. Add the cooked misir wat, kik alicha, gomen, and atakilt to the pot. Stir to coat each component in the spiced onion mixture. Allow them to brown slightly, which will deepen their flavors and integrate them with the spice base.
  6. Pour in a small amount of water or broth to create a sauce, just enough to cover the bottom of the pot. Simmer gently, stirring occasionally, until the sauce has reduced and thickened, and the ingredients are tender and well-combined.
  7. Taste the mixture and adjust with 1 teaspoon of fine salt, or to your preference. The flavors should be balanced, with the warmth of the spices complementing the richness of the vegetables and lentils.
  8. To serve, arrange the different components of the Beyaynetu Fasting Plate on a large platter. Place the injera on the side, allowing diners to use it as a utensil to scoop up the various dishes. Enjoy the meal as the aromas fill the room, inviting everyone to the table.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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