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Menchet Abesh (Ground Meat with Eggs)

Adapted from traditional recipes by Ethan Frisch, Ori Zohar and Alyssa Melendez

Servings

4

Prep Time

10-15 minutes

Cook Time

1-2 hours

Category

Adapted from traditional Ethiopian recipes we learned to make on a recent sourcing trip, this dish stars our Berbere — a vibrant and complex blend of 17 individual ingredients. 



Menchet Abesh (Ground Meat with Eggs)

Ingredients

  • 1 lb ground beef

  • 1 large onion, grated

  • 2-3 Tbsp oil or butter, as needed

  • 2-2 ½ Tbsp Berbere

  • 2 ¼ cup water, divided (see note)

  • 2-4 cloves garlic, grated

  • 4-6 eggs, hard boiled and peeled, prepared

  • 1 tsp mekelesha or Garam Masala

  • Salt, to taste

Directions

  1. Sauté 1lb ground beef in a pot with a little water until browned and the fat has rendered out. Remove the beef with a slotted spoon but keep any remaining fat in the pot.

  2. Add onion and cook over low heat until the onion is browned, about 5-10 minutes. Add more oil or butter as necessary to keep from sticking.

  3. Add 2-2 ½ tablespoons berbere powder and stir until fully incorporated with the onions, adding a little water to keep from sticking.

  4. Return the ground beef to the pot along with 2 cups of water, 2-4 cloves of grated garlic, and 4-6 whole, peeled hard boiled eggs.

  5. Cover and simmer for 45-90 minutes.

  6. Add 1 tsp of mekelesha or garam masala and salt to taste about 5 minutes before serving.

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