Meskrem Platter

The Meskrem Platter is a delightful dish often found in Ethiopian cuisine, reflecting the diverse and vibrant flavors of the region. It brings together a variety of components that represent the richness and communal aspect of Ethiopian dining. Traditionally, meals are shared from a communal plate, enhancing the social and familial aspects of dining together.

The platter is named after the Ethiopian month of Meskrem, which marks the beginning of the Ethiopian year, symbolizing renewal and abundance. During this time, it's common to prepare and enjoy this bountiful dish with family and friends. The platter typically includes injera, doro wot (spicy chicken stew), misir wot (spiced lentils), gomen (collard greens), and more.

Ingredients

• Injera
• Doro Wot (includes chicken, butter, onions, berbere spice, garlic, ginger)
• Misir Wot (lentils, onions, garlic, berbere spice)
• Gomen (collard greens, onions, garlic, ginger)
• Kitfo (raw beef, mitmita spice, butter)
• Salata (mixed greens, tomatoes, onions, lemon juice)

Preparation

Before you begin cooking the doro wot, ensure you have all your ingredients ready. Chop onions finely, crush garlic and ginger, and measure your berbere spice. Similarly, prepare the ingredients for misir wot and gomen. You'll also want to have fresh injera at the ready, as it is essential for serving.

Cooking Process

1. Cooking Doro Wot

   Start by cooking the onions slowly in butter, allowing them to caramelize and develop a deep flavor. Add the garlic and ginger, stirring it into the mixture. Incorporate the berbere spice, ensuring it coats the onions thoroughly to release its aroma.

   Add the chicken pieces, stirring them into the mixture until fully coated. Cover with water or stock, then cover and simmer for the cooking time until the chicken is tender.

2. Cooking Misir Wot

   Rinse lentils until the water runs clear. In a separate pot, cook chopped onions until softened, then add garlic and berbere spice.

   Add lentils, stirring to coat them in the onion and spice mixture. Pour in water and simmer until the lentils become soft, adjusting seasoning as needed.

3. Cooking Gomen

   Wash and chop the collard greens. Cook onions in butter until translucent, then add garlic and ginger.

   Add the collard greens, stirring until wilted. Cover and cook until tender, adjusting seasoning with salt and pepper.

4. Preparing Kitfo

   Mix raw beef with mitmita spice and softened butter. Ensure ingredients are well incorporated. This can be served raw, or you can lightly cook it in a pan to your preferred level of doneness.

5. Assembling Salata

   Combine mixed greens, tomatoes, and thinly sliced onions in a bowl. Dress with lemon juice, salt, and a dash of olive oil.

Serving

Once all the components are ready, it's time to assemble the platter. Lay a large piece of injera on a serving tray. Arrange portions of doro wot, misir wot, gomen, and kitfo on different sections of the injera. Add a heap of salata for freshness. Small additional pieces of injera can be served on the side for diners to tear, scoop, and enjoy.

How to Enjoy the Meskrem Platter

The Meskrem Platter is best enjoyed with family and friends, echoing Ethiopian hospitality and cultural traditions. Encourage sharing, with diners using their hands to tear off pieces of injera to pick up mouthfuls of the various stews and sides. This communal style of eating not only enhances the flavors of the dish but also the shared experience of dining together. The combination of spices and textures creates a harmonious medley, truly celebrating the spirit of Meskrem.