I really enjoyed this recipe. I tried it to share with some vegan friends and it was a big hit with all of us. I like having the berbere spice on hand in the fridge to use whenever I want this dish. It was fairly easy to prepare. I used purple cabbage because I try to keep things colorful at dinner, and it was just beautiful alongside the Ethiopian Lentils and Yams I made with it. Have made this dish multiple times now and enjoyed it every time. Still decent left-over... if there is anything left over!
This is really good. I ended up using more onion and less oil and berbere (because I made it very hot), and added some garlic (since it was not in the berbere). This is my favorite dish at Ethiopian restaurants. It didn't quite taste the same, but was still quite good and worth trying. Thanks!