دورو وات الإثيوبي

ميزة جديدة: يسعدنا أن نقدم لكم حاسبة التغذية لدينا! يرجى التعامل مع هذه القيم على أنها تقديرية، حيث يتم حسابها تلقائيًا. للاحتياجات الغذائية المحددة، يوصى دائمًا باستشارة أخصائي.

• 3 lbs/ 1.4 kg, cut into pieces دجاج
• 4 , finely chopped بصل أحمر
• 0.3 cup خلطة توابل البربري
• 0.5 cup نيتير كيبه (زبدة مصفاة متبلة)
• 4 cloves, minced ثوم
• 1 -inch piece, grated زنجبيل
• 6 بيض مسلوق
• to taste ملح

Is it spelled doro wat or doro wot?

Both are correct. They are two transliterations of the same Amharic name for this Ethiopian chicken stew, and you will also see it written as doro wet or simply as chicken wat.

Why are the onions cooked dry, with no oil?

The first step cooks finely chopped onions in a dry pot over low heat for 15 to 20 minutes so they release their moisture and collapse to a soft base. Adding fat too early would fry them instead, and the stew relies on that onion base for its body.

What is berbere?

Berbere is the Ethiopian spice blend the dish is built on - chili-led, with warm spices behind it. It is added after the onions are golden and cooked briefly until fragrant.

Can I use oil instead of niter kibbeh?

Yes. Niter kibbeh is spiced clarified butter and gives the most authentic flavour, but the recipe works with vegetable oil in the same quantity.

Why are hard-boiled eggs added?

Peeled hard-boiled eggs are traditional in doro wat. They go in for the last 10 minutes of simmering so they warm through and take on the colour and flavour of the sauce without overcooking.

What do you serve with doro wat?

Injera, the Ethiopian sourdough flatbread, which doubles as the utensil. The stew is served hot.

How long does it take?

About 1 hour 50 minutes in total: 20 minutes of preparation, then a covered simmer of 1 to 1.5 hours until the chicken is very tender.