Final Diversity Week Recipes: Misr Wat And Atakilt Wat By Mulu Ayele

One Los Alamos is sharing international recipes for Diversity. Pictured is Misr Wat from Mulu Ayele, who came to the United States from Ethiopia in the late 80s. She has also provided the recipe for another classic Ethiopian dish – Atakilt Wat. Mulu has been in Los Alamos for the past 14 years and has worked in various businesses in the county in addition to being a homemaker. Courtesy photo

Ethiopian Cabbage dish/ Atakilt Wat  (Vegan, gluten-free healthy and delicious)

Prep and cook: about 1 hr for 5 servings


1. ½ cup of oil or olive oil

2. 1.5 cup of chopped onions

3. 4 fresh Roma tomatoes chopped

4. Up to 4 cloves of garlic – chopped

5. 1 teaspoon sea salt

6. ½ teaspoon ground cumin

7. ¼ teaspoon ground turmeric

8. 4 medium carrots thinly sliced

9. 1 large potato peeled and cut into 1 or ½ inch pieces

10. One small head of cabbage shredded

11. ½ teaspoon ginger

12. 1 cup of water

COOKING INSTRUCTIONS  all in a frying pan and on medium heat

1. Saute 1.5 cup of onions in ½ cup of oil until cooked but not browned (10 min); stir often

2. Add: chopped tomatoes, garlic and cook for 10 min; stir often

3. Add cut carrots and cook for 10 minutes

4. Add: ground cumin, turmeric and potatoes – cook for 5 to 6 minutes

5. Add cabbage + 1 cup of water

6. Cook until cabbage gets soft ( about 30 minutes)

DONE: It is delicious on injera or on slices of toasted wheat bead

Spicy Ethiopian Red Lentil dish/ Misr Wat

Prep and cook : about 1 – 1.25 hours for 4 servings


1. 2/3 cup of oil or olive oil

2. 1.5 cup of chopped onions

3. Up to 5 cloves of garlic – finely chopped od minced

4. 3 fresh Roma tomatoes – chopped

5. 1 tablespoon tomato paste

6. 1.5 tablespoon of berbere spice powder (home-made recommended)

7. 1 teaspoon salt

8. 1 cup of red lentils

9. 1.5 cups water

COOKING INSTRUCTIONS all in a stock pot

1. Cook onions with oil in medium-high heat for 10 – 15 min. until golden brown

2. Add garlic, tomatoes, tomato paste and berbere – cook for 6-8 minutes; reduce heat if needed

to prevent burning

3. Add the red lentils, saute for a minute, add the water and bring it to boil, reduce heat to low; cover and simmer. Stir occasionally and cook for 40 minutes or until the lentils are soft

4. Add salt to taste

DONE: Often served with injera