🥘 Ingredients
- For the Quick Niter Kibbeh (spiced butter): 4 tablespoons (60 g) unsalted butter
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon cumin seeds
- 4 whole cardamom pods, bruised
- 1 small cinnamon stick (or 1/4 teaspoon ground cinnamon)
- 1 small bay leaf
- For the Misir Wot (red lentil stew): 1 1/2 cups (300 g) red lentils, rinsed until water runs clear
- 2 tablespoons (30 ml) neutral oil (if you want to reduce butter) — optional
- 2 medium yellow onions (about 2 cups), finely chopped
- 3 garlic cloves, minced
- 1 tablespoon (6 g) grated fresh ginger
- 2 tablespoons (20–24 g) berbere spice blend (adjust to heat preference)
- 1 tablespoon (15 g) tomato paste
- 4 cups (960 ml) low-sodium vegetable broth or water
- Salt, to taste (start with 1 teaspoon)
- Juice of 1/2 lemon (about 1 tablespoon) — finish
- Fresh cilantro or chives, chopped, for garnish
- For Quick Teff 'Injera' Pancakes (makes about 6 medium pancakes): 2 cups (200 g) teff flour (white or brown)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 tablespoon apple cider vinegar
- 1 1/2 cups (360 ml) sparkling water, cold (more or less to adjust batter consistency)
- 2 tablespoons (30 ml) vegetable oil (for batter)
- Neutral oil or clarified butter for frying
- For Citrus-Scallion Tomato Salad: 3 medium ripe tomatoes, diced (about 2 cups)
- 3 scallions, thinly sliced (white + green)
- 1 small jalapeño, seeded and minced (optional)
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon berbere (a pinch for color/heat)
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped
- Quick Pickled Red Onion (optional garnish): 1/2 small red onion, very thinly sliced
- 1 1/2 tablespoons lemon juice
- Pinch of salt and 1/2 teaspoon sugar (or honey)
- Garnish: extra cilantro, a drizzle of melted niter kibbeh or olive oil, lemon wedges
⚠️ Allergen Information
- Milk (butter used in niter kibbeh and for finishing)
👨🍳 Instructions
- Make the quick niter kibbeh (spiced butter) first so its aroma can infuse: melt the butter in a small saucepan over low heat until foamy. Add fenugreek seeds, cumin seeds, bruised cardamom pods, cinnamon stick and bay leaf. Keep the butter at a gentle simmer for 6–8 minutes, letting the spices sizzle and perfume the fat; do not let it brown aggressively. Strain the spiced butter into a heatproof bowl and reserve the solids. You will use most of the flavored butter in the lentils and a tablespoon for finishing. (If you prefer vegan, replace butter with 3 tablespoons neutral oil and 1 tablespoon vegan butter and follow same spice bloom.)
- While the butter simmers, rinse the red lentils until water is clear and set aside.
- Start the quick pickled red onion: place the thinly sliced red onion in a small bowl, add 1 1/2 tablespoons lemon juice, a pinch of salt and 1/2 teaspoon sugar, toss and let sit at room temperature while you cook (they soften and mellow in 10–15 minutes).
- Prep the teff pancake batter: in a medium bowl whisk together teff flour, salt and baking soda. Stir apple cider vinegar into the sparkling water, then gradually whisk the sparkling water mixture and 2 tablespoons oil into the flour until you have a smooth, pourable batter (similar to thin pancake batter). Let rest while you cook other components — the baking soda + acid with sparkling water will give lift and a faint tang reminiscent of injera (batter should be pourable but not watery; add a splash more water if too thick).
- Begin the misir wot: heat 1 tablespoon of the strained niter kibbeh (or 1 tablespoon butter/oil) in a wide skillet or medium pot over medium heat. Add the finely chopped onions and cook, stirring every 1–2 minutes, until deeply soft and caramelizing to a warm golden-brown—about 8–10 minutes. (If onions speed up, reduce heat to prevent burning. If they brown too quickly, add a splash of water and scrape browned bits.)
- Add garlic and grated ginger to the onions and sauté 1 minute until fragrant. Stir in the berbere and tomato paste and cook 1–2 minutes to bloom the spices (the mixture should smell toasty and red oil begins to form).
- Add the rinsed lentils and 4 cups vegetable broth (or water) to the pot, bring to a simmer, then reduce heat to medium-low. Cover partially and simmer gently for 12–15 minutes, stirring occasionally, until lentils are tender and the stew is thick. If it thickens too much before lentils are soft, add 1/4–1/2 cup water. Taste and season with salt as it reduces.
- While the lentils simmer, finish the tomato salad: combine diced tomatoes, sliced scallions, minced jalapeño (if using), olive oil, lemon juice, 1/2 teaspoon berbere, chopped cilantro, salt and pepper. Toss gently and let sit so flavors meld.
- Cook the teff pancakes in parallel while lentils finish: heat a nonstick skillet or cast-iron pan over medium heat and brush lightly with oil. For each pancake, pour a 1/3–1/2 cup of batter into the hot pan and tilt the pan to spread slightly — you want a round pancake about 6–8 inches, somewhat thin. Cover the pan briefly (or place a lid nearby) and cook 2–3 minutes until surface is set with tiny holes and edges lift; flip and cook 1–2 minutes on the other side until cooked through but still pliable. Repeat to make 5–7 pancakes, stacking them on a plate wrapped in a clean towel to keep warm. (Total pancake time about 12–15 minutes; you can cook two pans back-to-back if you have a second burner.)
- Finish the misir wot by stirring in 1 tablespoon of the reserved niter kibbeh, lemon juice, and adjust seasoning. The stew should be richly spiced, slightly oily on top from the butter, and spoonable but not soupy — it will thicken a bit as it rests.
- Assemble and plate: place a warm teff pancake on a serving plate, spoon a generous mound of misir wot in the center so guests can tear and scoop (Ethiopian style). Add a portion of the citrus-scallion tomato salad alongside and a few quick-pickled red onion slices on top for brightness and crunch. Drizzle a little melted niter kibbeh (or olive oil) and scatter chopped cilantro. Serve with lemon wedges on the side.
- Variations and tips: if berbere is unavailable, combine 1 teaspoon smoked paprika, 1/2 teaspoon cayenne (adjust to heat), 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander and 1/8 teaspoon ground cinnamon as a simple substitute. For a creamier stew, swirl in 2 tablespoons plain yogurt or coconut milk at the end (note allergens). Leftovers keep well refrigerated for 2–3 days; reheat gently with a splash of water.
📖 Backstory
They called it Niter to Meet You long before I could pronounce "misir wot" without sounding like a startled accordion. Legend — mostly mine, embroidered with a peppering of plausible liar’s details — has it that this recipe arrived in my kitchen the way most epochal things do: via a fog, a small brass spice tin, and a very specific look from a woman who may or may not have been a retired diplomat disguised as a street vendor. I remember the precise moment I committed to love: four tablespoons of butter hit the pan, and I ceremonially fed it fenugreek and cumin seeds, bruised cardamom pods, and a cinnamon stick until the butter smelled like a tiny, benevolent embassy. It was quiet, except for the lentils plotting in the next pot, planning to be earnest and unapologetically red.
Making the quick teff 'injera' felt like a practical rebellion against fermentation. “Impatience is an ingredient,” I announced to my skillet, and it rose to the occasion in three-minute pancakes that winked at tradition while wearing a decidedly modern apron. The citrus-scallion tomato salad arrived as the appointed diplomat: bright, tart, and infinitely polite, ready to mediate between buttery spice and lentil gravitas. Together they formed a triumvirate that resolved more kitchen conflicts in one lunch hour than most peace treaties do in a year. Guests left reassured, not only that they had eaten well, but that they had attended a minor miracle with an excellent soundtrack.
Now I put this on everything from solo Wednesday victories to potlucks where neighbors arrive wearing their best skeptical faces and leave converted. If you listen carefully, you can hear my niter kibbeh humming the theme from some heroic film as it infuses misir wot with dignity. Dare I say it: I have elevated butter from humble cow-product to full ceremonial consort. This is not just lunch; it is an introduction, an apology, and a small, buttery triumph — and as far as introductions go, Niter to Meet You is delightfully difficult to forget.
Making the quick teff 'injera' felt like a practical rebellion against fermentation. “Impatience is an ingredient,” I announced to my skillet, and it rose to the occasion in three-minute pancakes that winked at tradition while wearing a decidedly modern apron. The citrus-scallion tomato salad arrived as the appointed diplomat: bright, tart, and infinitely polite, ready to mediate between buttery spice and lentil gravitas. Together they formed a triumvirate that resolved more kitchen conflicts in one lunch hour than most peace treaties do in a year. Guests left reassured, not only that they had eaten well, but that they had attended a minor miracle with an excellent soundtrack.
Now I put this on everything from solo Wednesday victories to potlucks where neighbors arrive wearing their best skeptical faces and leave converted. If you listen carefully, you can hear my niter kibbeh humming the theme from some heroic film as it infuses misir wot with dignity. Dare I say it: I have elevated butter from humble cow-product to full ceremonial consort. This is not just lunch; it is an introduction, an apology, and a small, buttery triumph — and as far as introductions go, Niter to Meet You is delightfully difficult to forget.