The dish combines minced meat and organ meats with onions, peppers, garlic, and berbere spice, creating a savory and spicy flavor profile. Some versions also include niter kibbeh (spiced clarified butter), which adds depth and richness. Dulet is typically served hot alongside Injera, allowing diners to scoop up the flavorful mixture with pieces of bread.
Rich in protein and packed with traditional Ethiopian flavors, Dulet offers an authentic taste of Ethiopia’s diverse culinary heritage.
250g beef, finely chopped or minced , 150g beef liver, finely chopped
100g beef tripe, cooked and finely chopped , 1 medium onion, finely chopped
2 cloves garlic, minced
1 green chili, finely chopped
2 tablespoons niter kibbeh (or butter)
1 teaspoon berbere spice blend , 1/2 teaspoon salt
1/4 teaspoon black pepper
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