Misir wat

Ethiopia's berbere-spiced red lentil stew: the dish of Orthodox fasting days, served on injera with a smear of spiced clarified butter

Origin: Ethiopia

From the journey of Lentils.

Misir wat is one of the most important dishes in Ethiopian cuisine. 'Misir' means lentil in Amharic; 'wat' means stew. It is cooked for the roughly 200 fasting days observed annually by devout Ethiopian Orthodox Christians, days when meat and animal products are forbidden. On these days, misir wat (and similar dishes of chickpeas, greens, and other legumes) becomes the centrepiece of the meal. It is always served on injera, the sourdough teff flatbread that is simultaneously plate and utensil: and is coloured and flavoured by berbere, the complex Ethiopian spice blend of chilli, fenugreek, coriander, korarima (Ethiopian cardamom), and many more spices. The dish is finished with niter kibbeh, a spiced clarified butter that is one of the defining flavours of Ethiopian cooking.

Ingredients

Base

400 g split red lentils (masoor), rinsed
2 large onions, very finely diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
600 ml water

Spices

3 tbsp berbere spice blend
1 tsp ground turmeric

Fat

3 tbsp niter kibbeh (Ethiopian spiced butter) or ghee
2 tbsp neutral oil

Seasoning

1 tsp salt, plus more to taste

To serve

4 pieces injera or flatbread, to serve

Method

Heat the oil in a large, wide pot over medium heat. Add the finely diced onions and cook, stirring frequently, for 20–25 minutes until deeply golden and beginning to melt: they should be very soft and almost jammy.
Add the garlic and ginger. Cook for 2 minutes. Add the berbere spice blend and turmeric. Stir for 1 minute: the spices will form a paste with the onion.
Add the rinsed lentils and water. Stir well to combine. Bring to a boil, then reduce to a medium simmer.
Cook for 20–25 minutes, stirring regularly, until the lentils have completely dissolved and the stew is thick. The consistency should be like very thick porridge: not soupy.
Stir in the niter kibbeh or ghee. Season generously with salt. Taste and adjust berbere if needed.
Serve on injera, spooned into the centre of the bread. The injera tears away around the stew and absorbs the sauce as you eat.

Notes

Berbere is a spice blend of profound complexity: typically including dried chilli, fenugreek, coriander, black pepper, korarima (Ethiopian cardamom), rue, ajwain, and many more spices. Every household and region has its own proportions. Pre-made berbere from Ethiopian shops is far superior to supermarket versions. The word 'wat' designates any Ethiopian stew; 'alicha wat' is a milder, turmeric-yellow version without the berbere heat.

The Gastrographer

Name: Misir wat
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Ethiopia
Ingredients: 400 g split red lentils (masoor), rinsed; 2 large onions, very finely diced; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 3 tbsp berbere spice blend; 1 tsp ground turmeric; 3 tbsp niter kibbeh (Ethiopian spiced butter) or ghee; 2 tbsp neutral oil; 600 ml water; 1 tsp salt, plus more to taste; 4 pieces injera or flatbread, to serve

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Journey Point Map Key

Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control