18 Popular Eritrean Food Dishes

Injera is a staple dish in Eritrean cuisine, akin to sourdough-risen flatbread, characterized by its unique, slightly spongy texture. This national dish is not just a type of food but an eating utensil in its own right, serving as the base for various stews, meats, and vegetables.

Its distinct sour taste comes from the fermentation process of teff flour. While teff flour is traditional, variations exist, using barley, corn, rice, or wheat flour, especially in diverse regions

Injera is integral to not just Eritrean but also Ethiopian meals. While primarily enjoyed daily, injera holds a place of honor during major festivals and celebrations, like Timket (Epiphany) and Meskel (Finding of the True Cross).

The global Eritrean diaspora has introduced injera to many parts of North America, Europe, and beyond.

Shiro, also known as Shiro Wot, is a traditional, comforting Eritrean stew. Made primarily from powdered chickpeas or broad beans, it is seasoned with a rich blend of spices that includes berbere, garlic, and onions, offering a warm, spicy, and occasionally earthy taste.

This dish can be found in various forms, from the smooth, almost hummus-like consistency of shiro tegamino to the more soup-like shiro derho, with each variation beloved in households and restaurants alike.

Shiro is especially prominent during religious fasts and celebrations, such as the Orthodox Christian fasting seasons.

Shiro is a popular dish not just in Eritrea but across East Africa and wherever the Eritrean diaspora has established communities.

Kitfo is a traditional dish of Eritrea and Ethiopia, consisting of minced raw beef, marinated in mitmita (a spicy chili powder blend) and niter kibbeh (a clarified butter infused with herbs and spices).

This delicacy is often served with injera and accompanied by cooked greens or a scoop of fresh cottage cheese. Kitfo has a bold, spicy taste, with the warmth of the butter and the heat of the mitmita creating a complex flavor profile that is both rich and invigorating.

There are variations to kitfo, including leb leb, which is lightly cooked, catering to those who may shy away from the raw version.

Ful medames, often simply called ful, is a staple food across the Horn of Africa, the Middle East, and North Africa.

In Eritrea, ful medames is a beloved breakfast dish, traditionally made from fava beans cooked until tender, then seasoned with olive oil, lemon juice, garlic, and various herbs and spices.

It is often served with a side of bread or injera. The dish’s flavors are earthy, with a tangy kick from the lemon and a depth of flavor from the garlic and spices.

Samosas, known in various regions as sambusa or samusa, are a popular savory pastry in Eritrean cuisine, though they originate from South Asia. These pastries are typically filled with spiced potatoes, onions, peas, lentils, or meat.

Samosas are versatile in their presentation, taking on shapes like triangles, cones, or half-moons. The taste of samosas can range from spicy to mildly flavored, often accompanied by chutney for an additional flavor boost.

They are deeply rooted in medieval culinary traditions and have become a beloved entrée, side dish, or snack not just in Eritrea but across South Asia, the Middle East, East Africa, Central Asia, and Southeast Asia.

Eritrean-style Lasagna, recognized for its adaptation of a classic Italian dish, is a fusion type within Eritrean cuisine that illustrates the country’s historical Italian influence.

This dish takes the traditional layers of pasta, cheese, and sauce. It infuses it with local spices and ingredients, notably berbere, which introduces a spicy and aromatic dimension not typically found in its Italian counterpart.

Zigni, also known as tsebhi, is a traditional Eritrean stew made with lamb, beef, or sometimes chicken, and is richly seasoned with berbere, a spice blend central to Eritrean and Ethiopian cooking.

Zigni is traditionally served with injera, a sourdough flatbread that acts as both a plate and utensil, soaking up the stew’s flavors.

The dish is a staple at gatherings and is particularly popular during important festivals and celebrations.

Gored gored is an Ethiopian and Eritrean culinary delight that features cubes of raw beef. Distinguished from Kitfo, which is minced and seasoned, gored gored presents the beef in hearty cubes, allowing for a different texture and taste experience.

The meat is not marinated ahead of time but is instead mixed with spicy seasonings such as berbere and niter kibbeh (spiced clarified butter) just before serving.

Himbasha, also known as Ambasha in Amharic, is a type of sweet bread that is native to both Ethiopia and Eritrea. It is particularly popular in the Eritrean highlands, as well as in the Amhara and Tigray regions of Ethiopia.

The Eritrean variant is notable for its unique flavoring, which may include additions like raisins, giving it a slightly sweet taste.

The dough is usually decorated before baking, commonly in a wheel shape with several spokes. Ingredients like cardamom seeds, candied ginger, and occasionally candied orange are common​​​​.

Kitcha fit-fit, recognized within the Eritrean and Ethiopian culinary traditions, is a breakfast dish that incorporates shredded kitcha, unleavened flatbread, combined with spiced clarified butter and the vibrant berbere spice blend.

This dish, celebrated for its rich flavors, is a common morning meal with a hearty start to the day. Kitcha itself is made from wheat flour, water, and salt, cooked in a pan until each side develops a slightly charred texture.

The versatility of kitcha fitfit allows for variations, including adding plain yogurt, transforming it into a meal that balances the heat of berbere with the coolness of the yogurt.

Dabo kolo is a traditional Ethiopian and Eritrean snack known for its small, spiced, and fried dough pieces. The name translates to “cornbread” in Amharic, with “dabo” meaning bread and “kolo” referring to corn or roasted grains like barley, chickpeas, and sunflower seeds.

This snack is versatile, sometimes made sweeter with the addition of honey, and can also be found in a unique variation made from coffee beans.

The snack is notably associated with the Enkutatash (Ethiopian and Eritrean New Year) and Shabbat meals among the Beta Israel (Ethiopian Jews).

Dabo kolo enjoys popularity not only in its countries of origin but also in the Democratic Republic of the Congo, where it’s considered a Congolese finger food​​.

Ga’at, or Genfo in Amharic or Marca in Oromiffa, is a traditional porridge from Eritrea and Ethiopia.

This dish is known for its distinctive serving style, typically presented in a large mound with a well in the center filled with a mixture of niter kibbeh (a spiced clarified butter) and berbere (a spicy blend).

The base of the porridge is made from barley or wheat flour mixed with water to create a stiff, porridge-like consistency.

It’s commonly consumed for breakfast but can also be served for lunch and dinner. Depending on personal preference or the specific social context, the dish can be eaten with hands or utensils​​.

Shahan ful is a traditional breakfast dish beloved in Eritrea and across the Horn of Africa, including regions like Sudan, South Sudan, Somalia, and Ethiopia.

Originating from Sudan, this hearty meal is made by slow-cooking fava beans in water until they’re tender.

Afterward, the beans are mashed into a coarse paste and typically served with a variety of flavorful accompaniments such as green onions, tomatoes, hot green peppers, yogurt, feta cheese, olive oil, tesmi, berbere, lemon juice, cumin, and chili pepper.

It’s a dish enjoyed without utensils, often scooped up with a bread roll, embracing a communal eating experience​​. Shahan ful also gains popularity during the Ramadan season and Lent.

Alicha birsen is a flavorful and hearty vegetarian dish, ideal for those seeking a vegan option within Eritrean cuisine. It’s a lentil curry, richly spiced with berbere, a popular spice blend in the region.

This dish is simmered with tomatoes and onions, creating a depth of flavor that is both spicy and satisfying.

Fata is often likened to an Eritrean version of Panzanella but is distinguished by being soaked in a rich and spicy tomato stew rather than tossed with tomatoes.

The dish is a spicy tomato and bread salad, containing minced onions, garlic, diced tomatoes, and pieces of crusty bread, typically seasoned with oil, tomato paste, cayenne pepper, and allspice​​.

Panettone, due to Italian influence in Eritrea, has become a common bread served with tea or during the coffee ceremony.

While traditionally an Italian Christmas sweet bread rich with fruits and nuts, the Eritrean adaptation sometimes incorporate local flavors or variations in ingredients

This integration of Italian culinary tradition highlights the historical ties and cultural exchanges between Italy and Eritrea, reflecting the broader influence of Italian cuisine within Eritrean food culture​​.

Hamli, also known as Gomen, is a traditional Eritrean dish consisting of sautéed greens, typically collard greens or spinach, seasoned with spices and sometimes garlic and onions.

It’s a simple, nutritious side dish accompanying main meals, emphasizing the Eritrean culinary tradition of balancing flavors and textures.

Makleel, often called “Eritrean doughnuts,” is a common treat in Eritrean cuisine. These doughnuts are distinguished by their slightly sweet taste, which comes from honey rather than sugar.

Makleel is known for its delightful texture, offering a crunchy exterior and a soft interior. This dish exemplifies the unique blend of flavors in Eritrean cuisine and is a favorite for its comforting and homely feel​​.