Editing Ethiopian cuisine (section)

==Dishes==
{{See also|List of Ethiopian dishes and foods}}

===Wat===
[[File:Ethiopian wat.jpg|thumb|''Doro wat'', consisting of stewed chicken and boiled eggs, is one of the most popular dishes for breaking religious fasts in Ethiopia.]]
[[File:Ethiopian food.jpg|thumb|right|A typical serving of ''[[wat (food)|wat]]'']]
[[File:Ethiopian cuisine fusion.jpg|thumb|Ethiopian food merged with American barbeque influence]]
''[[Wat (food)|Wat]]'' begins with a large amount of chopped red [[onion]], which is simmered or sauteed in a pot. Once the onions have softened, ''[[niter kebbeh]]'' (or, in the case of vegan dishes, [[vegetable oil]]) is added. Following this, ''berbere'' is added to make a spicy ''keiy wat'' or ''keyyih tsebhi''. [[Turmeric]] is used instead of ''berbere'' for a milder ''alicha wat'' or both spices are omitted when making vegetable stews, such as ''atkilt wat''. Meat such as [[beef]] (''ሥጋ'',<ref>Selam Soft, [http://www.amharicdictionary.com/index.aspx?word=ሥጋ "ሥጋ"], ''Amharic-English Dictionary'', 4/30/13</ref> ''səga''), [[Chicken (food)|chicken]] (''ዶሮ'',<ref>Selam Soft, [http://www.amharicdictionary.com/index.aspx?word=ዶሮ "ዶሮ"], ''Amharic-English Dictionary'', 4/30/13</ref> ''doro'' or ''derho''), [[Fish (food)|fish]] (''ዓሣ'',<ref>Selam Soft, [http://www.amharicdictionary.com/index.aspx?word=ዓሣ "ዓሣ"], ''Amharic-English Dictionary'', 4/30/13</ref> ''asa''), [[Goat meat|goat]] or [[Lamb and mutton|lamb]] (''በግ'',<ref>Selam Soft, [http://www.amharicdictionary.com/index.aspx?word=በግ "'በግ]'', ''Amharic-English Dictionary', 4/30/13</ref> ''beg'' or ''beggi'') is also added. [[Legume]]s such as [[split pea]]s (''ክክ'',<ref>Selam Soft, [http://www.amharicdictionary.com/index.aspx?word=ክክ "ክክ"], ''Amharic-English Dictionary'', 4/30/13</ref> ''kək''  or ''kikki'') and [[lentil]]s (''ምስር'',<ref>Selam Soft, [http://www.amharicdictionary.com/index.aspx?word=ምስር "ምስር"], ''Amharic-English Dictionary'', 4/30/13</ref> ''məsər'' or ''birsin''); or [[vegetable]]s such as [[potato]]es (''ድንች'',<ref>Selam Soft, [http://www.amharicdictionary.com/index.aspx?word=ድንች "ድንች"], ''Amharic-English Dictionary'', 4/30/13</ref> ''Dənəch''), [[carrot]]s and [[chard]] (ቆስጣ) are also used instead in vegan dishes.

Each variation is named by appending the main ingredient to the type of ''wat'' (e.g. {{transliteration|am|kek alicha wat}}). However, the word ''keiy'' is usually not necessary, as the spicy variety is assumed when it is omitted (e.g. ''doro wat''). The term {{transliteration|am|atkilt wat}} which simply means 'vegetable' is sometimes used to refer to all vegetable dishes, but a more specific name can also be used (as in {{transliteration|am|dinich'na caroht wat}}, which translates to "potatoes and carrots stew"; but the word ''atkilt'' is usually omitted when using the more specific term).

===Tibs===
{{Redirect|Tibs}}
Meat along with vegetables are [[Sautéing|sautéed]] to make ''tibs'' (also ''tebs'', ''t'ibs'', ''tibbs'', etc., Ge'ez: ጥብስ ''ṭïbs''). ''Tibs'' is served in a variety of manners, and can range from hot to mild or contain little to no vegetables. There are many variations of the delicacy, depending on type, size or shape of the cuts of meat used. Beef, mutton, and goat are the most common meats used in the preparation of ''tibs''.
 
The mid-18th-century European visitor to Ethiopia {{interlanguage link|Remedius Prutky|cs|Remedius Prutký}} describes ''tibs'' as a portion of grilled meat served "to pay a particular compliment or show especial respect to someone."<ref>J.H. Arrowsmith-Brown (trans.), ''Prutky's Travels in Ethiopia and other Countries'' with notes by Richard Pankhurst (London: Hakluyt Society, 1991), p. 286</ref> It may still be seen this way; today the dish is prepared to commemorate special events and holidays.

===Kinche (qinch'e)===

''Kinche'' (''qinch’e''), a [[porridge]], is a very common Ethiopian breakfast or supper.  It is simple, inexpensive, and nutritious.  It is made from cracked wheat, Ethiopian oats, barley or a mixture of those. It can be boiled in either milk or water with a little salt. The flavor of ''kinche'' comes from the ''[[Niter kibbeh|nit'ir qibe]]'', which is a spiced butter.<ref>slow food foundation for biodiversity</ref> Once cooked, kinche is combined in the pan with clarified spiced butter, oil, and fried onions, though it can also be enjoyed plain without any additional seasonings.<ref>{{Cite web |title=Kinche {{!}} Traditional Porridge From Ethiopia {{!}} TasteAtlas |url=https://www.tasteatlas.com/kinche |access-date=2024-10-14 |website=www.tasteatlas.com}}</ref>

=== Salads ===
Azifa is an Ethiopian lentil salad made with mustard seed, jalapeños, and onions, and it is a dish often served cold.<ref name=":1">{{Cite book |last=Moges |first=Luladey |url=https://books.google.com/books?id=7kZuEAAAQBAJ |title=Enebla: Recipes from an Ethiopian Kitchen |date=2022-10-25 |publisher=TouchWood Editions |isbn=978-1-77151-363-0 |pages=74, 77 |language=en}}</ref><ref name=":2">{{Cite book |last=Zeppieri |first=Susan |url=https://books.google.com/books?id=7TJrEAAAQBAJ&pg=PT31 |title=Keto Ethiopian Style: Guide To Ethiopian Keto |date=2021-07-13 |publisher=Susan Zeppieri |pages=31 |language=en}}</ref><ref>{{Cite web |title=Azifa (Ethiopian Lentil Salad) |url=https://www.brundo.com/blogs/recipes/azifa-ethiopian-lentil-salad |archive-url=https://web.archive.org/web/20230424205654/https://www.brundo.com/blogs/recipes/azifa-ethiopian-lentil-salad |archive-date=April 24, 2023 |website=Bruno Spice|date=17 February 2021 }}</ref> Buticha is an Ethiopian chickpea salad which is often served cold,<ref>{{Cite web |title=Buticha (Ethiopian chickpea flour salad) |url=https://www.brundo.com/blogs/recipes/buticha-ethiopian-chickpea-flour-salad |archive-url=https://web.archive.org/web/20230424205330/https://www.brundo.com/blogs/recipes/buticha-ethiopian-chickpea-flour-salad |archive-date=April 24, 2023 |website=Bruno Spice|date=17 February 2021 }}</ref><ref name=":1" /> and is sometimes compared to hummus.