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Wat[edit]
Wat begins with a large amount of chopped red onion, which is simmered or sauteed in a pot. Once the onions have softened, niter kebbeh (or, in the case of vegan dishes, vegetable oil) is added. Following this, berbere is added to make a spicy keiy wat or keyyih tsebhi. Turmeric is used instead of berbere for a milder alicha wat or both spices are omitted when making vegetable stews, such as atkilt wat. Meat such as beef (ሥጋ,[7] səga), chicken (ዶሮ,[8] doro or derho), fish (ዓሣ,[9] asa), goat or lamb (በግ,[10] beg or beggi) is also added. Legumes such as split peas (ክክ,[11] kək or kikki) and lentils (ምስር,[12] məsər or birsin); or vegetables such as potatoes (ድንች,[13] Dənəch), carrots and chard (ቆስጣ) are also used instead in vegan dishes.
Each variation is named by appending the main ingredient to the type of wat (e.g. kek alicha wat). However, the word keiy is usually not necessary, as the spicy variety is assumed when it is omitted (e.g. doro wat). The term atkilt wat is sometimes used to refer to all vegetable dishes, but a more specific name can also be used (as in dinich'na caroht wat, which translates to "potatoes and carrots stew"; but notice the word "atkilt" is usually omitted when using the more specific term).
Tibs[edit]
Meat along with vegetables are sautéed to make tibs (also tebs, t'ibs, tibbs, etc., Ge'ez: ጥብስ ṭibs). Tibs is served in a variety of manners, and can range from hot to mild or contain little to no vegetables. There are many variations of the delicacy, depending on type, size or shape of the cuts of meat used.
The mid-18th century European visitor to Ethiopia, Remedius Prutky, describes tibs as a portion of grilled meat served "to pay a particular compliment or show especial respect to someone."[14] This is perhaps still true as the dish is still prepared today to commemorate special events and holidays.
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