Ethiopian Cabbage Potato Carrots (Atakilt Wat)

ATAKILT WAT is a comforting and aromatic Ethiopian plant stew which is both simple and incredibly tasty. It is prepared by slowly cooking vegetables such as cabbage, potatoes, carrots and mixing them with the spicy mix of Berber. It has a very mild flavor and has a thin spice. It is often served with an Ethiopian injera dish. Injera is a perfect focaccia to collect the delicious curry and stewed like Doro Wat, Atkilt Wat and Gomen Wat. If you are looking for something simple and subtle Speziata Ethiopian recipe, then Atkilt Wat is a must to try!

Ethiopian cabbage carrots (Atakilt Wat)

What I love most of Atkilt Wat is so simple and tasty. It is made with basic vegetables such as cabbage, carrots and potatoes. Cooking slowly vegetables with Berbere Spice highlights a delicious flavor. You can prepare the unique and delicious Ethiopian stew in 30 minutes. It is perfect for demanding nights or special meetings. It is a quick way to enjoy the Ethiopian Taste the comfort of your home.

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Speaking of cabbage potato carrots (ATAKilt Wat)

I started making a series like “only cooking” or “cooking my favorites” after our trip to Japan. The idea behind the series is to bring out all the recipes and flavors we have tried. I have already published some recipes such as Kare Pan (Chicken Curry Polled Bun), Injera (an Ethiopian focaccia), Doro Wat (chicken stew) and for that list I will share the ATAKILT WAT recipe today.

ATAKILT WAT is a warm and comforting Ethiopian plant stewing based on cabbage, potatoes and carrots. The vegetables are cooked until they are soft, keep and mix with a special spice called Berber. The stew is full of flavor, perfect for dinner and can be made in 30 minutes. Enjoy the taste of Ethiopia with this easy and delicious vegetable recipe.

ATAKilt Wat is quite similar to our Southern Edia vegetables suit Or stew, but the only difference is La Spezia Ethiopian. It is more a stove of dry vegetables, in which the vegetables are cooked with minimal water and on the other side the stewed Indian vegetables will be thicker and use coconut milk or coconut paste. ATAKILT is served with Injera (an Ethiopian focaccia), while the Indian stew or the Kootu is served with rice, RotAppam, IdiyAppam. Atkilt Wat is an easy recipe to try other kitchens in command of your home kitchen.

Each scoop of Atkilt Wat with Injera reminds me of the experience we had at the Ethiopian restaurant during our trip to Japan. The entire experience of the Injera dish is so close to my heart!

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Because this recipe works

Easy to do: Atkilt Wat is a simple and easy recipe to make. The stew is made using the basic ingredients such as onion, garlic, ginger, potatoes, carrots and cabbage. It is a dish with a pot and does not involve any complicated cooking method.

Greet : Atkilt Wat is a naturally vegan and gluten -free recipe. The stew is full of vegetables and cooked in minimum oil. It is one of the healthy and nutritious meals in the Ethiopian cuisine.

Spice Mix Berber: ATAKilt Wait is prepared using a unique, complex and fiery ethiopian mixture of Berbere. Berber adds warm and spicy flavor without the need for a domineering Masala.

Ingredients

Oil : Oil is used to skip the ingredients such as onion and spices. I used regular kitchen oil, any other oil can also be replaced as olive oil, sesame oil.

Onion : The onion adds a flavor and a base to the stew. The onions are finely chopped while cooking faster and merges well. If cooked, they become sweet and aromatic.

Ginger garlic paste: The pasta, when added, gives a strong and pungent aroma to the stew. I used my homemade ginger garlic paste. You can also add newly crushed ginger and garlic.

Vegetables : I used vegetables such as carrots, potatoes and cabbage. The skin of carrots and potatoes has peeled and sliced lengthwise. The cabbage is finely destroyed. The vegetables add a sweetness, a color and a firm consistency to the stew.

Turmeric powder: Turmeric powder adds golden yellow color to the stew and a delicate earthy flavor.

Berbere spice mix: I used my homemade Berbere spice mix. This is the stellar ingredient of the stew. It adds a deep heat flavor. Spice powder is a combination of chilli pepper, pepper, nutmeg, cinnamon, ajwain and cardamom. You can even use the spice mix purchased in the store.

Cumin powder: Cumin powder adds a warm and earthy flavor to the stew. Adjust the amount of cumin powder according to the Berbere spice level.

Cardamom on the ground: The crushed or ground cardamom powder adds a sweet and fragrant flavor to the stew.

Waterfall : ¼ cup with ½ cup of water is used to cook the vegetables until they are soft, kept and to obtain a consistency similar to the stew.

Salt: The salt is used for the dressing of vegetables and improves the general flavor.

Hack

Instantaneous or pressure cooking method: The use of an instant cooking method or pressure is a fantastic and quick way to prepare the Wat Atkilt recipe. Instead of cooking everything on the hob method, just add all the ingredients such as onion, garlic, ginger, potatoes, carrots, cabbage, spices of Berbere and water or broth for cooking. Let it cover and cook at pressure. This method helps to save time during meals.

Passo step images

1) Heat the oil in a Kadai. Add the cardamom on the ground and let them shine.

2) Add chopped onions. Cook onions for a few seconds.

3) Add a ginger garlic paste and cook for a minute.

4) Add the turmeric and mix well.

5) Add carrots, potatoes and cabbage.

6) Season with salt.

7) Mix salt with vegetables for a couple of minutes.

8) Add a splash of water and mix well.

9) Cover and cook until the vegetables are cooked.

10) Add the cumin powder and the Berber spice mix.

11) Lancies over high heat for a few minutes.

12) It is ready to be served.

Suggestions for experts

Slowly cook the low -flame vegetables while improving flavors and vegetables merge magnificently with La Spezia di Berber.
You can even use frozen and precluded vegetables to save time during demanding days.
Cook the potato and the carrot completely before adding the cabbage. Since the cabbage tends to cook faster and the cabbage can lead to a soaked consistency.
Cook in a pan on the heavy bottom to avoid burning.
Add the chicken or vegetable broth to cook the vegetables as it improves the aroma and flavor of the Wat Atkilt.

Warehouse

Atkilt Wat can be prepared during the weekend and kept in the refrigerator. It will be useful during demanding days. The Ethiopian vegetable stew (ATAKilt Wat) can be kept in an airtight and refrigerated container for a week.

For heating, steps using a microwave. While the heating add a splash of water to maintain the consistency and freshness. Or it can also be heated using the medium low heat stove method.

Service

Traditionally Atkilt Wat is served hot with Injera (an Ethiopian focaccia). Torn into the injera pieces and collect the delicious stew of vegetables. It is the authentic way to enjoy a meal in Ethiopia.

It can also be served with other focaccias such as naanPita bread, Rot Or even with rice, mile as a side dish.

Faq

1. ATAKilt Wat is spicy?

Atkilt Wat is a very delicate and tasty vegetable stew recipe. Even the spicyness of the dish depends on the quantity of the Berber spice mix. Then regulates the quantity based on the tolerance of spices.

2. Can I make it vegan?

Atkilt Wat is a naturally vegan and gluten -free recipe. You can even use vegan oil or oil -based oil such as olive oil, avocado oil, coconut oil to cook.

3. How long does it take to do?

Atkilt Wat is one of the fast and tasty vegetable dishes that can be made in less than 30 minutes.

4. Can I add other vegetables?

Absolutely! The recipe is so versatile that you can add other vegetables of your choice such as beans, pepper, mushrooms, tofu and bread.

5. With what servant with Wat Wat?

Traditionally Atkilt Wat is served with Injera. It can also be served with rice, quinoa, naan, drips and pita bread or can also be appreciated by itself.

Variations

Doro what: Doro Wat is a rich and spicy chicken -based chicken stove, boiled eggs and Berber spices mix. It will be a very tasty and aromatic curry. It is often served with Injera, an Ethiopian focaccia.

Women what: It is a light and healthy Ethiopian curry prepared with spinach, onions, garlic and spices. It is an excellent side dish for Injera and rice.

Lentil Atkilt thing: Add the lentil cooked and crushed as a farm from or toor from the whole to potatoes, carrots and cabbage. The mixture is spiced using Berbere Spice Mix.

More Ethiopian recipes

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Ethiopian cabbage recipe (ATAKilt Wat)

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Preparation time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Porze: 4 portions

Calories: 130Kcal

Nutrition

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