Eritrean cuisine

A samosa () () is a fried Indian pastry with a savoury filling that mostly consists of vegetables like spiced potatoes, onions, and peas, but can include cheese such as paneer, meat or even fish. Its name originates from the Middle Persian word sambosag () (meaning 'triangular pastry'). It is made in different shapes, including triangular, cone, or crescent, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Sweet versions containing traditional Indian flavours or even chocolate are also made. Samosas are popular snacks in South As

Injera (, ; ; ) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia and Eritrea, injera is a staple. Injera is central to the dining process in Amhara society, like bread or rice elsewhere, and is usually stored in the mesob.

Syrian salad of fava beans, chopped tomatoes, onion, parsley, lemon juice, olive oil, pepper and salt)

thumb|right|upright=1.3|200px|A pile of berbere Berbere ( bärbäre, bärbärä) is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, Ethiopian holy basil (besobela) seeds, korarima, rue, ajwain or radhuni, nigella, and fenugreek. It is a key ingredient in the cuisines of Ethiopia and Eritrea. Berbere also refers to chili pepper itself.

Ethiopian and Eritrean stew or curry

thumb|right|Traditional jebena from central Ethiopia, distinguished from Sudanese , northern Ethiopian and southern Eritrean pots by its spout Jebena (, ) is a traditional Ethiopian and Eritrean flask made of pottery and used to brew coffee. It is also popular in some parts of Egypt.

thumb|Platter with kitfo Kitfo (, ) is an Ethiopian traditional dish that originated among the Gurage people. It consists of minced raw beef, marinated in mitmita (a chili-based spice powder) and niter kibbeh (a clarified butter infused with herbs and spices). The word comes from the Ethio-Semitic triconsonantal root k-t-f, meaning "to chop finely; mince".

type of stew

species of plant

thumb|Teff and sorghum, Tella grains Tella or talla (Amharic ጠላ; , ) is a traditional beer from Ethiopia. It is brewed from various grains, which can change depending on location. These typically include barley or teff. Depending on region, wheat, sorghum, or corn may be used; spices can also be added. Dried and ground shiny-leaf buckthorn leaves are used for fermentation. The drink is made in a clay pot. The pot is washed with a plant called grawa. After rinsing it is smoked with weyra or Abyssinian rose. The alcohol content of tella is usually around 2–4 volume percent.

culinary traditions of Eritrea

Fit-fit or fir-fir ( fətfət; ፍርፍር fərfər), (Oromo: chechebsaa), is Ethiopian food typically served as breakfast. It is generally made with shredded Ethiopian flat bread (injera or kitcha), spiced clarified butter (niter kibbeh), and a hot spice blend called berbere. Fit-fit is served by preparing a sauce from the butter and spices, and blending it with the shredded flatbread. There are two main varieties of fit-fit depending on the type of flatbread being used: the sourdough injera and the unleavened kitcha.

Ethiopian and Eritrean raw beef dish

seasoned clarified butter used in Ethiopian and Eritrean cuisine

Genfo (), ga’at (, ''ga'atə), or marca () is a stiff porridge-like substance that is normally formed into a round shape with a hole in the middle for the dipping sauce, a mixture of butter and red peppers, or pulses such as sunflower, seed, nut (Carthamus tinctorius) and flax (Linum usitatissimum'').

species of plant

Kitta (, kitta ) ( ) is a relatively thin unleavened bread typical of Ethiopian and Eritrean cuisine. It is generally made with wheat flour, water, and salt. It is cooked in a hot pan free-form until one side is cooked. It is then picked up and cooked on the other side. Slight burning on each side is often seen.

Ethiopian and Eritrean bread fingerfood snack

dish in Sudan, Somaila, Ethiopia and Horn of Africa