📝 About This Recipe
Minchet Abish is a soul-warming Ethiopian classic that balances the richness of finely minced beef with the unique, nutty aroma of toasted fenugreek. Unlike the fiery heat of a typical Doro Wat, this stew focuses on deep umami notes and a silky texture achieved through slow-simmered onions and fragrant Niter Kibbeh. It is a celebratory dish often found at the center of a shared platter, offering a sophisticated taste of Addis Ababa’s culinary heritage.
🥗 Ingredients
The Aromatics
- 3 large Red Onions (very finely minced, almost to a paste)
- 5-6 cloves Garlic (minced)
- 2 tablespoons Ginger (freshly grated)
The Meat and Fat
- 1.5 lbs Lean Ground Beef (extra lean preferred for a cleaner finish)
- 3-4 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter)
Spices and Seasoning
- 2-3 tablespoons Berbere Spice Blend (adjust based on heat preference)
- 1 teaspoon Abish (Fenugreek) Powder (toasted and ground)
- 1/2 teaspoon Mekelesha Spice (optional finishing spice blend)
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
Liquids and Finishing
- 2 cups Beef Broth or Water (added gradually)
- 4 pieces Hard-Boiled Eggs (peeled and lightly scored)
👨🍳 Instructions
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1
Place the finely minced red onions in a heavy-bottomed pot or a traditional Dutch oven over medium heat. Cook them dry (without oil or butter) for about 10-15 minutes, stirring frequently to prevent burning, until they are soft and the moisture has evaporated.
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2
Add the Niter Kibbeh (spiced butter) to the onions. Once melted and bubbling, add the minced garlic and grated ginger. Sauté for 3-5 minutes until the mixture is highly fragrant and golden.
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3
Stir in the Berbere spice blend. If the mixture looks too dry, add a tablespoon of water. Let the spices toast in the butter for 5 minutes on low heat to develop a deep, brick-red color and mellow the raw spice flavor.
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4
Increase the heat slightly and add the minced beef to the pot. Use a wooden spoon to break the meat into very fine crumbs; the goal is a uniform, smooth texture without large chunks.
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5
Cook the beef until it is fully browned and has released its juices, approximately 8-10 minutes.
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6
Add the toasted fenugreek (Abish) powder, salt, and black pepper. Stir well to incorporate the earthy notes of the fenugreek into the meat.
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7
Pour in 1 cup of beef broth or water. Bring to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 20 minutes, stirring occasionally.
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8
Check the consistency; the stew should be thick but moist. If it is too dry, add the remaining cup of broth. The sauce should cling to the meat.
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9
Gently nestle the peeled, hard-boiled eggs into the stew. If you score the whites of the eggs with a knife, they will better absorb the flavors of the sauce.
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10
Cover and simmer for another 10 minutes. This allows the flavors to meld perfectly and the eggs to warm through.
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11
Taste and adjust seasoning. Sprinkle the Mekelesha (finishing spice) over the top if using, and stir gently one last time.
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12
Turn off the heat and let the stew rest for 5 minutes before serving. This allows the spiced butter to rise slightly to the surface, creating a beautiful sheen.
💡 Chef's Tips
For the most authentic texture, use a food processor to mince your onions into a near-paste before cooking. If you cannot find Niter Kibbeh, you can use clarified butter (ghee) simmered with a pinch of cumin, cardamom, and turmeric. Do not skip the dry-roasting of the onions; this technique is the secret to the deep, sweet base of Ethiopian wots. Adjust the Berbere quantity carefully; different brands vary significantly in heat levels. If the stew feels too acidic, a tiny pinch of sugar can help balance the spices.
🍽️ Serving Suggestions
Serve hot atop a large piece of fresh Injera (sour fermented flatbread). Pair with a side of Gomen (collard greens) or Ayib (Ethiopian fresh cheese) to cool the palate. Enjoy with a glass of Tej (Ethiopian honey wine) or a light-bodied red wine like Pinot Noir. Traditionally served family-style, where guests tear off pieces of injera to scoop up the stew. Follow the meal with a traditional Ethiopian coffee ceremony.