Yataklete Kilkil (Ethiopian Vegetable Stew)
Yataklete kilkil is an Ethiopian vegetable stew made with a variety of mixed vegetables cooked in a flavorful sauce. This vegetarian stew showcases the diverse flavors and textures of Ethiopian cuisine.
Source and licence
"Yataklete Kilkil (Ethiopian Vegetable Stew)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Yataklete_Kilkil_(Ethiopian_Vegetable_Stew), revision 4535150), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Yataklete_Kilkil_(Ethiopian_Vegetable_Stew)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4535150
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Ethiopia. Associated with Ethiopia by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or regular butter/oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon paprika
- Salt, to taste
- 2 medium-sized carrots, peeled and sliced
- 2 medium-sized potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into bite-sized pieces
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 cup cabbage, thinly sliced
- Freshly squeezed juice of 1 lemon
- Fresh cilantro or parsley, chopped, for garnish
Method
- Heat the niter kibbeh in a large skillet or frying pan over medium heat.
- Add the finely chopped onion to the skillet and sauté until it becomes translucent.
- Stir in the minced garlic, grated ginger, turmeric, cumin, paprika, and salt. Mix well to coat the onions with the spices.
- Add the sliced carrots, diced potatoes, green beans, cauliflower florets, and broccoli florets to the skillet. Stir to combine the vegetables with the spice mixture.
- Cover the skillet with a lid and cook the vegetables for about 15–20 minutes, or until they are tender but still retain their vibrant colors. Stir occasionally to ensure even cooking.
- Add the thinly sliced cabbage to the skillet and cook for an additional 3–5 minutes, or until the cabbage becomes slightly wilted.
- Squeeze the lemon juice over the vegetables and give them a final toss to incorporate the flavors.
- Remove from heat and transfer to a serving dish. Garnish with freshly chopped cilantro or parsley.
- Serve hot as a main course, accompanied by injera or rice.