Doro wat is the national dish of Ethiopia — a spicy, saucy stew made of slow-cooked onions, berbere spice, chicken, and hard-boiled eggs. It’s unbelievably flavorful, with complex layers of sweet and ...

Melt butter in a medium saucepan over medium. Add koseret, ground fenugreek, cardamom, and Azmud mix; bring just to a boil over medium. (White foamy milk solids will float to the top.) Reduce heat to ...

For home cooks accustomed to Western recipes, the most striking thing about the stew sometimes described as Ethiopia’s national dish is the order in which onions and fat are added. For doro we’et ...

To be regarded as part of a country’s culinary pride, a dish must have a history as rich as its taste. The stew known as doro wat fulfills that role for the nation of Ethiopia, and it’s fast becoming ...

Navigating the culinary world can be challenging, especially for women in an industry often dominated by men. However, chefs like Fariyal Abdull ahi and Kristi Brown are making a name for themselves ...

At the center of a serving of doro wat sits a glistening, crimson egg, like the beating heart of a nation’s cuisine, a symbol of love born and reborn. That it’s fabulously delicious seems almost ...