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Minchet Abish

Serves 4 to 6 Entree meat

Minchet Abish

Minchet Abish is a staple in the bustling eateries of Addis Ababa, where its rich, inviting aroma draws diners in. This dish is a comforting blend of minced beef, earthy fenugreek, and the fiery warmth of berbere, creating a hearty meal that resonates with the flavors of Ethiopian home cooking.

The dish is characterized by its robust and direct flavors, achieved through the combination of sautéed onions, garlic, and ginger, all enriched by the aromatic niter kibbeh. Served with injera, it offers a satisfying balance of spice and savor, making it a beloved choice for everyday meals.

Ingredients

  • 800 g (1 3/4 lb)lean minced beef
  • 2 tbspground fenugreek — abish
  • 3 tbspberbere
  • 2red onions — very finely chopped
  • 4 clovesgarlic — minced
  • 1 tbspfresh ginger — minced
  • 3 tbspniter kibbeh
  • 4eggs — hard-boiled and peeled
  • 1 cupwater
  • 1 tspfine salt
  • as neededinjera — for serving

Method

  1. Finely chop the 2 red onions and set them aside. Mince the 4 cloves of garlic and 1 tablespoon of fresh ginger, keeping them together in a small bowl. Measure out 3 tablespoons of berbere and 2 tablespoons of ground fenugreek, setting them aside separately. Have the 800 g (1 3/4 lb) of lean minced beef ready in a bowl.
  2. In a large, dry pot over medium heat, add the chopped onions. Cook them slowly, stirring occasionally, until they become soft and translucent, about 5 to 7 minutes. Add 3 tablespoons of niter kibbeh to the pot, allowing it to melt and mix with the onions. Cook until the onions turn a golden color, which will form the flavorful base for the dish.
  3. Add the minced garlic and ginger to the pot, stirring them into the onion mixture. Sprinkle in the 3 tablespoons of berbere and 2 tablespoons of ground fenugreek. Stir continuously for about 2 minutes until the spices bloom and release their fragrance, creating a rich, aromatic base.
  4. Increase the heat slightly and add the minced beef to the pot. Break it up with a wooden spoon, stirring to combine it with the spiced onion mixture. Cook until the beef is browned and no longer pink, ensuring it is well mixed with the spices.
  5. Pour in 1 cup of water and add 1 teaspoon of fine salt. Stir everything together and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook uncovered, stirring occasionally, until the sauce has thickened and the flavors have melded, about 15 to 20 minutes. The dish is ready when the sauce clings to the beef and has a deep, rich color.
  6. Taste the Minchet Abish and adjust the salt if necessary. Serve hot with fresh injera, allowing each person to scoop up the flavorful beef with the soft, spongy bread.
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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