Atakilt Wat - Ethiopian Cabbage Potato Carrots. Vegan Gluten-free Recipe
Seattle has an abundance of Ethiopian food. After Indian, Ethiopian is always the next choice when we want some spice and deep flavors in the meal. The veggie platter filled with 2 to 4 different simmered lentil dishes, greens, simmered okra, cabbage pcarrot wat, all served up over the huge Injera. There are several Ethiopian restaurants in Seattle. A lot of them however are usually a miss when it comes to maintaining the taste and quality of the food. Or maybe I am picky :) Seattle-lites, what is your favorite Ethiopian restaurant?
Atakilt Wat/ Atkilt wot is a cabbage side that is so close to the Indian cabbage dishes and yet has its own flavor profile. The authentic recipe uses niter kibeh which is butter/ghee infused with whole spices like cardamom, cinnamon, fenugreek, cloves, ginger, garlic etc. by cooking everything on low heat for hours. You can make niter qibe/ kibeh with coconut or olive oil and use about a Tbsp in this recipe instead of all the spices and oil. Since I don't usually have the infused oil, I add the spices directly to infuse the oil while cooking and make this delicious cabbage side. Serve with Ethiopian flat breads or other flat breads and lentil stews.
Atakilt Wat/ Atkilt wot is a cabbage side that is so close to the Indian cabbage dishes and yet has its own flavor profile. The authentic recipe uses niter kibeh which is butter/ghee infused with whole spices like cardamom, cinnamon, fenugreek, cloves, ginger, garlic etc. by cooking everything on low heat for hours. You can make niter qibe/ kibeh with coconut or olive oil and use about a Tbsp in this recipe instead of all the spices and oil. Since I don't usually have the infused oil, I add the spices directly to infuse the oil while cooking and make this delicious cabbage side. Serve with Ethiopian flat breads or other flat breads and lentil stews.
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