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Ethiopian Online Cookery – Team Building Event

Ethiopian Menu

Atakilt Wat, Zatar Flat Breads, Ful Medames

Ethiopian cuisine is traditionally eaten by mopping up with flat breads.  Combinations of stews, slow cooked dishes and some great spices take you on a foodie journey.  This is a vegan menu, but if you would like to add slow cooked lamb, spiced chicken or prawns, please do!

Ingredients – serves 2


  • Cumin Powder            1 tsp
  • Ground clove               1 tsp
  • Tumeric                        1 tsp
  • Fenugreek seeds         1 tsp
  • Cardomom Pods         3
  • Black pepper               1 tsp
  • Dried Chilli                   ½ tsp
  • Za’atar                           3 tsp


  • Cabbage or hispi  1 small
  • Carrot                     1 medium
  • Onion                      1 medium
  • New Potatoes              8
  • Garlic                    1/2 bulb
  • Ginger                     Thumb
  • Red Chilli                   1
  • Lemon                       1
  • Fresh Coriander  Handful

Store Cupboard

Olive Oil           1 tbsp

Plain Flour      200g

Extra flour for dusting

Sea Salt           To taste

Fava Beans      1 can

Tahini                3 tbsp

Jug water

Kit you will need


  • Box grater
  • Plate or board for chopped ingredients
  • Clean Tea Towel or Kitchen Roll
  • One frying pan
  • One medium saucepan or wok – with lid
  • Bowl/ mug to make spice mx
  • Spare bowl or mug to soak chilli
  • Wooden Spoon
  • Sieve or colander
  • Sturdy bowl
  • Rolling pin
  • A couple of tablespoons and some teaspoons

To serve

  • 2 bowls for the stew
  • Serving dish for the Ful
  • Board or plate for breads


Knife Skills & Chopping

  • Onion – peel & rough chop
  • Carrot – peel & rough chop
  • Potatoes – quarter
  • Hispi – half and shred
  • Red Chilli – halve, deseed with teaspoon
  • 1 half red chilli – long thin strips
  • 1 half red chili – fine dice
  • Ginger, rough chop – no need to peel, or peel with a teaspoon
  • Fresh Coriander – rough chop
  • Lemon – halve, retain slice for garnish
  • Peel & grate 3 cloves of garlic
  • Put the long chilli pieces into a cup/ bowl and cover with water, these will curl for garnish.

Identify your spices

  • Cumin – lighter brown distinctive smell
  • Ground Clove – darkest, very woody smell
  • Turmeric – very yellow
  • Cardamom Pods
  • Fenugreek seeds – almost angular seeds
  • Salt & Pepper in sachets
  • Dried chilli – red seeds
  • Za’atar – larger pack, mix of spices

Make Spice Mix

  • In mug or bowl – add, half the cumin and turmeric
  • Add the clove powder
  • Add the fenugreek seeds
  • Squash the cardamom pods and add
  • Add ½ teaspoon of black pepper

Start the Stew

  • Splash of oil in the pan on medium heat,
  • Add the ginger and the half the grated garlic – stir about 1 minute
  • Add the spice blend – stir about 1 minute
  • Add onion, potato, carrots and fine diced chilli
  • Cover with water
  • Cover with shredded cabbage
  • Cover with lid or plate
  • Leave on low heat, simmering

Make Ful

  • Open & add the fava beans into sturdy bowl and add the tahini
  • Add the remaining cumin, turmeric and black pepper
  • Add the remaining garlic
  • Add lemon juice
  • Smash with end of rolling pin
  • Set aside

Make Dough

  • 200g flour into a bowl, mix in the za’atar
  • Slowly add water, mixing with tablespoon or cutlery knife, the mixture will form a ball of dough, the mix should absorb most of the flour, it should be tacky but not wet
  • Knead, using some of the spare flour only if you need to
  • Split into 4 balls, then add a little flour to the surface and the rolling pin
  • Roll to 2-3 mm thick

Cook breads

  • Heat pan, high heat
  • Breads will blister and smoke a little
  • Turn after about 90 seconds
  • Repeat – cover flat breads in clean tea towel

Serve and garnish!

  • Olive oil and sea salt on the breads
  • Stew – into 2 bowls, garnish with lemon, curly chillies, fresh coriander, seasalt
  • Ful – in serving dish, dried chilli, coriander
  • Eat using your breads, enjoy!

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