Best 4 Ethiopian Cabbage And Potato Dish Atkilt Recipes
Embark on a culinary journey to the vibrant streets of Ethiopia with Atkilt, a traditional dish that tantalizes taste buds with its harmonious blend of flavors. Discover the secrets behind this comforting stew, where tender cabbages and potatoes unite in a symphony of savory spices. Learn how to craft the perfect balance of heat and tang with berbere, a fiery chili powder, and the subtle sourness of tej, an Ethiopian honey wine. Elevate your Atkilt experience with additional recipes that showcase the diverse culinary tapestry of Ethiopia. Explore the art of making injera, the iconic spongy flatbread that serves as the perfect accompaniment to this delectable stew. Indulge in the aromatic delight of Ethiopian coffee, renowned for its rich, nuanced flavors. Transport your taste buds to the heart of Ethiopia with this comprehensive guide to Atkilt and its culinary companions.
Let's cook with our recipes!
ATAKILT WAT - ETHIOPIAN CABBAGE POTATO CARROTS. VEGAN GLUTEN-FREE RECIPE
Atakilt Wat - Ethiopian Cabbage Potato Carrots. Easy spiced side full of amazing flavor. free of Dairy, egg, corn, soy, yeast, nut, gluten, grain.
Provided by Vegan Richa
Categories Side
Time 50m
Number Of Ingredients 16
Steps:
- In a large skillet, add 1 tsp oil and heat at medium-low. Once hot, Add garlic, ginger, chili, and onion. Mix, cook for 4 minutes.
- Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 3 minutes to infuse the oil and to continue cooking the onion to golden.
- Add the carrots, potato and mix well. Add cabbage and 1/4 tsp salt. Mix well, cover and cook for 15 minutes. Stir once in between.
- Add 1/4 tsp or more salt, and 1 tsp olive oil. Mix in. Deglaze at this time with water if needed Cover and Cook for another 15 minutes or until the potatoes are tender. *
- Serve hot with Ethiopian flat bread Injera and lentil wat, ethiopian greens(gomen wat)
Nutrition Facts : Calories 259 kcal, Carbohydrate 48 g, Protein 9 g, Fat 5 g, Sodium 753 mg, Fiber 13 g, Sugar 10 g, ServingSize 1 serving
ATAKILT WAT RECIPE - ETHIOPIAN SPICED CABBAGE, CARROT, AND POTATOES RECIPE
This easy vegan dish is one of my favorite parts of any Ethiopian meal! Humble Atakilt Wat is made from cabbage, carrots, and potatoes spiced with fragrant Berbere seasoning. Serve it with simmered lentils and Ethiopian flatbread for an easy weeknight dinner!
Provided by The Wanderlust Kitchen
Categories Side Dishes
Time 30m
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, add the onion and garlic and saute for 5 minutes until the onions have softened. Add the berbere seasoning and ginger paste; fry for 60 seconds until fragrant.
- Add the carrot, potato, cabbage, and 1/2 teaspoon of salt to the pan. Cover the pan and allow to cook for 10 minutes, checking once halfway through to stir and add a splash of vegetable broth or water if needed.
- After ten minutes, add another tablespoon of oil to the pan, stir, and turn the heat down to low. Recover the pan and cook until the potatoes are tender, about 10-15 minutes. Garnish with black pepper and cilantro.
Nutrition Facts : ServingSize 1 serving, Calories 209 kcal, Carbohydrate 34 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Sodium 379 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 6 g
ETHIOPIAN CABBAGE DISH
My Ethiopian friend brought this dish to a potluck and I've been making it ever since. It is healthy and delicious. Do not add liquid. The cabbage and potatoes release enough moisture on their own.
Provided by stamarex
Categories Side Dish Vegetables
Time 1h5m
Yield 5
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.
Nutrition Facts : Calories 427.9 calories, Carbohydrate 54.1 g, Fat 22.2 g, Fiber 10.1 g, Protein 6.9 g, SaturatedFat 3.1 g, Sodium 428.5 mg, Sugar 10.1 g
TIKIL GOMEN (ETHIOPIAN CABBAGE)
This is one of many Ethiopian dishes. It is a typical dish that is served alongside other dishes on injera. It's very simple and tastes great. There are many variations on this recipe; it can be prepared with just the cabbage, with carrots and potatoes, with meat, and so on.
Provided by Leftover Inspired
Categories Side Dish Vegetables Carrots
Time 32m
Yield 4
Number Of Ingredients 8
Steps:
- Heat vegetable oil in a pot over medium heat. Add onions and cook until translucent, about 5 minutes. Stir in carrots, garlic, turmeric, salt, and black pepper. Cook and stir until flavors are combined, about 7 minutes. Add cabbage and mix well.
- Cover pot, reduce heat to medium-low, and cook until the cabbage is tender but not completely soft, about 20 minutes. Add water if vegetables look dry.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 17.4 g, Fat 10.5 g, Fiber 6.3 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 97.8 mg, Sugar 9 g
Tips:
- Choose the right cabbage: For this dish, it's best to use a firm head of green cabbage. Avoid using red cabbage, as it will not hold its shape as well during cooking.
- Cut the cabbage correctly: To ensure even cooking, cut the cabbage into uniform-sized wedges. This will help them cook evenly and prevent some pieces from becoming overcooked while others remain undercooked.
- Don't overcrowd the pan: When cooking the cabbage and potatoes, make sure not to overcrowd the pan. This will prevent them from cooking evenly and becoming mushy.
- Use a well-seasoned skillet: A well-seasoned skillet will help prevent the cabbage and potatoes from sticking to the pan. If you don't have a well-seasoned skillet, you can grease it with a little bit of oil before cooking.
- Cook the cabbage and potatoes until they are tender: The cabbage and potatoes should be cooked until they are tender but still have a little bit of bite to them. This will ensure that they retain their shape and texture.
- Add the spices and herbs at the end: The spices and herbs should be added towards the end of cooking so that they don't lose their flavor. This will help to create a flavorful and aromatic dish.
Conclusion:
This Ethiopian cabbage and potato dish, known as Atkilt, is a delicious and easy-to-make side dish that is perfect for any occasion. With its combination of simple ingredients and bold flavors, it is sure to be a hit with your family and friends. So next time you're looking for a new and exciting side dish, give Atkilt a try!
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