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ethiopian vegetarian platter (beyaynetu)
A stunning and colorful combination platter of traditional Ethiopian vegetarian dishes served atop Injera. This recipe guides you through making the essential components seen in the image: Misir Wat (spicy red lentils), Kik Alicha (mild yellow split peas), Gomen (sautéed collard greens), and Tikil Gomen (cabbage and potatoes). Ideally shared with friends and family using your hands.
recipe by
immy
mainEthiopian4 servingsvegetarianvegandairy freegluten free
45
prep (min)
60
cook (min)
105
total (min)
- •6 items large red onions (finely diced, divided for use in all dishes)
- •10 cloves garlic (minced, divided)
- •3 tbsp fresh ginger (minced, divided)
- •1 cup vegetable oil (or niter kibbeh if not vegan)
- •1 cup dried red lentils (washed)
- •1 cup yellow split peas (soaked for 1 hour)
- •1 bunch collard greens (stems removed, chopped)
- •0.5 head green cabbage (sliced)
- •2 items carrots (sliced into sticks or rounds)
- •2 items potatoes (peeled and cubed)
- •3 tbsp Berbere spice blend
- •1.5 tsp ground turmeric
- •1 tbsp tomato paste
- •2 items jalapeños (sliced)
- •6 items Injera flatbread (store-bought or pre-made)
- •1 head Romaine lettuce (chopped, for salad)
- •1 items tomato (diced, for salad)