Ethiopian 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

thumb|Jalebi being prepared by a street vendor in Bangalore, India Jalebi is a common sweet snack in the Indian subcontinent, West Asia and some parts of Africa. It goes by many names, including jilapi, zelepi, jilebi, jilipi, zulbia, zoolbia, jerry, mushabak, '''''z'labia, or zalabia.'''''

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.

Teff (), Eragrostis tef, also known as Williams lovegrass and annual bunch grass, is an annual species of lovegrass native to Ethiopia, where it originated in the Ethiopian Highlands. It has been cultivated for its edible seeds, also called teff, since at least 1000 BCE and possibly as long ago as 4000 BCE. It is one of Ethiopia's most important staple crops. As a modern crop, it is low-yielding and susceptible to lodging; the tef shoot fly is a major pest.

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.

Lahoh ( ; ) is a type of spongy flatbread eaten regularly in Yemen, Djibouti, Kenya, Ethiopia, Somalia and Saudi Arabia. Yemenite Jewish immigrants popularized the dish in Israel. It is called canjeero/canjeelo in southern Somalia and called lahoh in Somaliland, Djibouti, Yemen and Saudi Arabia.

culinary traditions of Ethiopia

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Ethiopian and Eritrean stew or curry

Rhamnus prinoides, the shiny-leaf buckthorn, is an African shrub or small tree in the family Rhamnaceae. Commonly referred to as gesho, it was first scientifically described by French botanist Charles Louis L'Héritier de Brutelle in 1789.

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.

Mandazi () is a form of fried bread that originated on the Swahili coast of East Africa. It is also known as bofrot or puff-puff in Western African countries such as Ghana and Nigeria. It is one of the principal dishes in the cuisine of the Swahili people who inhabit the coastal region of Kenya and Tanzania. The dish is popular in the region, as it is convenient to make, can be eaten with almost any food or dips or as a snack by itself, and can be saved and reheated for later consumption.

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".

Mitmita (, ) is a powdered seasoning mix used in Ethiopia. It is orange-red in color and contains ground African bird's eye chili peppers, Ethiopian cardamom (korerima), cloves, and salt. It occasionally has other spices including cinnamon, cumin, and ginger.

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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.

Himbasha () or Ambasha (), is an Ethiopian and Eritrean celebration bread that is slightly sweet. It became popular in Eritrean cuisine, often served at special occasions. It is prepared in a number of varieties depending on region and nationality with the main two being the quintessential Ethiopian variant, and the more distinctive Eritrean flavoring with raisins.

seasoned clarified butter used in Ethiopian and Eritrean cuisine

Ethiopian and Eritrean raw beef dish

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'').

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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

broth soup

bread-like fermented food in Ethiopia

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