Below are a few Ethiopian food recipes you can make at home. The best thing about Ethiopian food is that vegans, vegetarians, and people with food intolerances can consume it. No matter your eating restrictions, Ethiopian food can be enjoyed. Try these recipes or stop in and order takeout, delivery, or enjoy a nice meal in our restaurant.

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Ethiopian Diamond Lentil

Healthy, vegan and very easy with just a few tasty ingredients! Makes 3 dozen pierogies


½ lb whole lentils, dry
¼ lb chopped onion
Touch of salt

To Make

  • Boil lentils in slightly salted water til tender, about 10 minutes
  • Drain lentils and set aside
  • Add raw chopped onion to lentils; this is now ready as filling

Ethiopian Diamond “My Happiness”

A classic dessert mixture perfected by Chef/Owner Almaz, “my happiness” highlights aromatic cardamom in addition to healthy nuts and coconut
Makes filling for 36 pierogies


1 T unsalted butter
¼ lb each, dark and light raisins
¾ lb soft shredded coconut
¼ lb pistachio, shelled and whole
¼ lb green almond, shelled and whole
1 T brown sugar
1 T ground cardamom

To Make

Melt butter and add coconut, low heat til coconut is very light brown. Take off heat and transfer to large bowl. Add nuts and stir, then sugar and stir, and then cardamom and stir once more to evenly coat. For added flavor, you can add ¼ t vanilla. This is now ready as filling.

Chicken with Berbere

A traditional and authentic dish as well as filling in Ethiopian culture, berbere is the blended spice ingredient that makes the taste both flavorful and unique
Makes filling for 36 pierogies


1/2 lb chicken, boiled, then deboned
1/2 medium onion,
½ t garlic, finely chopped
½ each green and red peppers
1 plum tomato, chopped
½ T berbere spice (available on line at
½ t ground cardamom

To Make

Place chicken in food processor on course grind. Set aside
Saute onion and onion in scant vegetable oil until golden—just a few minutes
Add green and red peppers, tomato, berber e and cardamom and sauté 15 minutes
Add chicken and stir, just to coat the meat. This is now ready as filling.

What Celebrity Chef Marcus Samuelsson says about Ethiopian Diamond

Almaz reveals traditional dishes to Mark DeCarlo, host of the new Flavorhood program on WTTW, airing this Fall