Editing Ethiopian cuisine (section)

===Amhara dishes===
The [[Amharas]]' cuisine features a wide variety of dishes and beverages, often centered around [[injera]], a sourdough flatbread made from [[teff]] flour. The cuisine is known for its use of spices, rich stews, and traditional cooking methods.

====Dishes====
* [[Injera]] – a sourdough flatbread made from teff flour, serving as the base for most meals and used to scoop stews and dishes.
* Doro Wot – a spicy chicken stew with boiled eggs, flavored with berbere spice mix and niter kibbeh (spiced clarified butter).
* [[Tibs]] – sautéed meat (beef or lamb) cooked with onions, tomatoes, and spices, often served sizzling hot.
* Siga Wot – a rich and spicy beef stew made with berbere and slow-cooked to tenderness.
* Anebabero – layered thick injera soaked in a butter and spiced berbere mixture, enjoyed for its rich and savory flavor.
* [[Fir-fir]] – shredded injera or bread mixed with spicy stew or ''wot'', often served as a hearty breakfast.
* [[Goulash|Asa Goulash]] – a flavorful fish stew cooked with onions, tomatoes, and berbere, often served with injera or bread.

====Snacks====
* Dabo ''(Traditional bread varieties include: Ambasha, Difo Dabo, Hibist)'' – . 
** Ambasha Dabo – a celebration bread that is slightly sweet, with decorative touches made on the dough before baking.
** Difo Dabo – baked bread wrapped in false banana leaves for a unique flavor.
* [[Dabo Kolo]] – crunchy, fried or baked dough snacks seasoned with a hint of spice, popular as a light snack.
* Kolo – roasted barley or wheat mixed with peanuts, enjoyed as a nutritious and portable snack.

====Beverages====
*[[Tella]] – traditional Tigray beer brewed with barley, hops, and gesho leaves, often consumed during celebrations.
* [[Tej]] – sweet Amhara honey wine, served at special occasions and known for its distinct flavor.
* [[Birz]] – A non-alcoholic honey beverage, lightly fermented and enjoyed as a refreshing drink.