Ethiopian Misir Wat with Injera and Ayib

Quick Recipe Version (TL;DR)

• Yield: 4 servings (as a plated meal on injera)
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes (add 20 minutes if making niter kibbeh from scratch)

Quick Ingredients

• 1 cup (200 g) red lentils, rinsed well
• 1 large yellow onion, finely diced (about 2 cups)
• 4 garlic cloves, minced
• 1 tbsp minced fresh ginger
• 1.5 tbsp berbere spice blend (adjust to taste)
• 2 tbsp tomato paste
• 3 tbsp niter kibbeh (spiced clarified butter) or ghee
• 3 cups (720 ml) low-sodium vegetable broth or water
• 1 tsp kosher salt, plus more to taste
• 1 tbsp fresh lemon juice
• 6 cups (1.4 L) whole milk + 1 cup (240 g) plain yogurt + 2 tbsp lemon juice + 1/2 tsp salt (for quick ayib)
• 1 large bunch kale or collard greens (12 oz/340 g), stemmed and sliced
• 1 tbsp niter kibbeh (for greens), 2 garlic cloves, pinch berbere, 1 tsp lemon juice
• 4 large injera, warmed

Do This

• 1. If needed, make quick niter kibbeh (spiced clarified butter); otherwise use store-bought niter kibbeh or plain ghee.
• 2. Sauté onion in 3 tbsp niter kibbeh over medium heat until deeply golden, 10–12 minutes.
• 3. Add garlic, ginger, berbere, and tomato paste; cook 2 minutes to bloom and darken slightly.
• 4. Stir in rinsed lentils, broth, and 1 tsp salt; simmer gently, partially covered, 20–25 minutes until creamy. Finish with 1 tbsp lemon juice.
• 5. Make quick ayib: heat milk to 190°F (88°C), stir in yogurt and lemon to curdle; drain 15 minutes, then salt to taste.
• 6. Sauté greens in 1 tbsp niter kibbeh with garlic, pinch berbere, and 1 tsp lemon, 5–7 minutes.
• 7. Spoon misir wat onto warm injera with ayib and greens; drizzle a little niter kibbeh if you like.

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Why You’ll Love This Recipe

• Creamy, velvety red lentils with the deep warmth of berbere and aromatic niter kibbeh.
• A complete Ethiopian-inspired platter: injera, cooling ayib, and garlicky sautéed greens.
• Weeknight-friendly technique with make-ahead options and clear timing.
• Easily adjustable heat level and simple swaps for vegetarian or vegan diets.

Grocery List

• Produce: Yellow onion, garlic, fresh ginger, kale or collard greens, lemon
• Dairy: Unsalted butter (for niter kibbeh), whole milk, plain yogurt
• Pantry: Red lentils, berbere spice blend, tomato paste, vegetable broth, kosher salt, injera (store-bought), whole spices for niter kibbeh (cardamom pods, cumin seeds, coriander seeds, fenugreek seeds, black peppercorns, cinnamon stick), turmeric

Full Ingredients

Misir Wat (Red Lentil Stew)

• 1 cup (200 g) red lentils, picked over and rinsed until water runs clear
• 3 tbsp niter kibbeh (spiced clarified butter) or ghee
• 1 large yellow onion, finely diced (about 2 cups)
• 4 garlic cloves, minced
• 1 tbsp minced fresh ginger
• 1.5 tbsp berbere spice blend (use 1 tbsp for mild, 2 tbsp for spicy)
• 2 tbsp tomato paste
• 3 cups (720 ml) low-sodium vegetable broth or water
• 1 tsp kosher salt, plus more to taste
• 1 tbsp fresh lemon juice

Quick Niter Kibbeh (Spiced Clarified Butter) — Optional but Recommended

• 1 cup (227 g) unsalted butter
• 2 tbsp finely minced shallot (or yellow onion)
• 3 garlic cloves, lightly smashed
• 1-inch piece fresh ginger, sliced
• 1/2 tsp fenugreek seeds
• 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds
• 4 green cardamom pods, lightly crushed
• 1/2 tsp whole black peppercorns
• 1/4 tsp ground turmeric
• 1 small cinnamon stick (about 1 inch)

Quick Ayib (Ethiopian Fresh Cheese)

• 6 cups (1.4 L) whole milk
• 1 cup (240 g) plain yogurt (not Greek)
• 2 tbsp fresh lemon juice
• 1/2 tsp kosher salt, plus more to taste

Sautéed Greens (Gomen-Style)

• 1 large bunch kale or collard greens (12 oz/340 g), tough stems removed, leaves sliced into ribbons
• 1 tbsp niter kibbeh or ghee
• 2 garlic cloves, thinly sliced
• Pinch of berbere (about 1/8 tsp)
• 1 tsp fresh lemon juice
• 1/4 tsp kosher salt, or to taste

To Serve

• 4 large injera, warmed until soft and pliable
• Extra niter kibbeh for drizzling (optional)

Step-by-Step Instructions

Step 1: Make the niter kibbeh (or use store-bought)

Add the butter, shallot, garlic, ginger, fenugreek, cumin, coriander, cardamom, peppercorns, turmeric, and cinnamon to a small saucepan. Heat over low until fully melted, then keep it at a gentle bare simmer (about 180–200°F / 82–93°C). Cook 20–25 minutes, until the milk solids are golden and the butter smells deeply aromatic. Strain through a fine-mesh sieve lined with cheesecloth into a heatproof jar. You’ll have about 3/4 cup; use as needed. This keeps 1 month refrigerated.

Step 2: Build a rich onion base

In a medium heavy pot or deep skillet, melt 3 tbsp niter kibbeh over medium heat. Add the diced onion and a generous pinch of salt. Cook, stirring occasionally, until the onion is soft and deeply golden, 10–12 minutes. If the fond on the bottom darkens too quickly, splash in 1–2 tbsp water to deglaze and keep the onions from scorching.

Step 3: Bloom aromatics and berbere

Add the minced garlic and ginger; cook 30 seconds. Stir in the berbere and tomato paste. Cook 1–2 minutes, stirring, until the paste darkens slightly and smells toasty—this blooming step unlocks the spice’s full flavor.

Step 4: Simmer the lentils until velvety

Add the rinsed lentils, broth, and 1 tsp kosher salt. Bring to a gentle simmer, then reduce heat to medium-low, cover partially, and cook 20–25 minutes, stirring every 5 minutes, until the lentils are soft and creamy but still hold a bit of texture. If the stew gets too thick before the lentils are tender, stir in hot water 1/4 cup at a time. Finish with 1 tbsp lemon juice. Taste and adjust salt and heat (add berbere to taste).

Step 5: Make quick ayib (fresh cheese)

In a large saucepan, heat the milk over medium, stirring occasionally, until it reaches 190°F (88°C)—steaming hot with tiny bubbles around the edges. Turn off heat and stir in the yogurt and lemon juice. Let stand undisturbed 10 minutes to curdle. Line a sieve with a double layer of cheesecloth, set over a bowl, and pour in the curds. Drain 15–30 minutes, depending on how creamy or dry you like it. Transfer to a bowl and stir in 1/2 tsp salt (taste and adjust). Ayib is best slightly warm or at room temperature.

Step 6: Sauté the greens

Heat 1 tbsp niter kibbeh in a skillet over medium. Add the sliced garlic and cook 30 seconds until fragrant. Add the greens, a pinch of salt, and a splash of water. Sauté, stirring, until tender but bright green, 5–7 minutes. Sprinkle in a pinch of berbere and 1 tsp lemon juice; toss and taste for salt.

Step 7: Warm the injera

Warm injera briefly in a dry skillet over low heat or in a steamer until soft and pliable, then keep covered with a clean towel so it doesn’t dry out.

Step 8: Plate and serve

Lay injera on plates or a platter. Spoon a generous mound of misir wat into the center or in a neat well. Add a scoop of ayib and a pile of greens alongside. Drizzle a little warm niter kibbeh over the lentils if you like. Tear pieces of injera to scoop and enjoy.

Pro Tips

• Rinse red lentils until the water runs nearly clear to prevent foaming and to keep the stew silky.
• Control heat with berbere: start with 1 tbsp for mild, then add more at the end after tasting.
• For ultra-creamy misir wat, whisk a few times during the last 5 minutes of simmering to break down the lentils.
• Niter kibbeh is the flavor backbone—make a batch and refrigerate; it elevates everything from eggs to greens.
• Ayib drains quickly if you gently stir the curds once in the sieve; stop when it reaches your preferred texture.

Variations

• Vegan: Use neutral oil for the stew and greens. Make a dairy-free “ayib” by salting and draining silken tofu or using a thick plant-based yogurt cheese.
• Extra-tomato version: Add a 14.5 oz (410 g) can of crushed tomatoes with the broth for a tangier, redder stew; simmer a few minutes longer.
• Mild and aromatic: Reduce berbere to 1 tbsp and add 1 tsp sweet paprika plus 1/4 tsp ground cardamom for fragrance without extra heat.

Storage & Make-Ahead

Misir wat keeps 5 days refrigerated or up to 3 months frozen; thin with hot water when reheating. Niter kibbeh lasts 1 month refrigerated or 6 months frozen. Ayib is best within 3 days (refrigerated); bring to room temperature before serving. Greens keep 3 days refrigerated. Injera dries out quickly—store wrapped airtight and rewarm gently with a little steam.

Nutrition (per serving)

Approximate per serving with 1/4 of the stew, 1/3 cup ayib, 1 cup cooked greens, and 1 large injera: 640 calories; 22 g fat; 80 g carbohydrates; 27 g protein; 8 g saturated fat; 830 mg sodium; 16 g fiber. Values vary with brands and exact portions.