Name: Doro Wat
Yield: Serves Four
Cuisine: Ethiopian
Ingredients: 90 ml/6 tbsp vegetable oil; 6–8 onions, chopped; 250 ml/8 fl oz/1 cup water or chicken stock; 6 garlic cloves, chopped; 10 ml/2 tsp chopped fresh root ginger; 250 ml/8 fl oz/1 cup passata (bottled strained tomatoes) or 400 g/14 oz can chopped tomatoes; 1.3 kg/3 lb chicken, cut into 8–12 portions; large pinch of ground cloves; large pinch of ground cinnamon; 2.5 ml/½ tsp ground turmeric; seeds from 5–8 cardamom pods; cayenne pepper, hot paprika or berbere, to taste; large pinch of grated nutmeg; fresh coriander (cilantro) and onion rings, to garnish; salt and ground black pepper; 4 hard-boiled eggs; injera, pitta bread or rice, to serve

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Ethiopian Jews have added a lot to Israeli Culture. Doro Wat is their traditional Shabbat evening stew. Made from chicken and spices, with an egg simmered in the sauce for each diner, it is traditionally served with Injera, a flat, pancake-like bread. Soft pitta bread or rice are good alternatives.

Ingredients

90 ml/6 tbsp vegetable oil
6–8 onions, chopped
6

Africa
Ethiopia

Method

Heat the oil in a pan, add the onions and cook for 10 minutes until softened but not browned. Add the garlic and ginger and cook for 1–2 minutes.
Add the water or chicken stock and the passata or chopped tomatoes to the pan. Bring to

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