Recipes from an Ethiopian Kitchen

By (author): Luladey Moges
ISBN 9781771513623
Hardcover | Publication Date: October 4, 2022
Book Dimensions: 7.25 in. x 10 in.
176 Pages

About the Book

This debut collection of 65+ recipes, vivid photography and family anecdotes is an accessible, authentic introduction to Ethiopian cuisine. Learn to make injera, wot stews, hearty tibs, and more.

Growing up, first in the Ethiopian capital of Addis Ababa and then in the United States, Luladey Moges learned the art of traditional Ethiopian cuisine from her grandmother, mother, and aunts. She has long been an enthusiastic home cook, introducing the tastes of Ethiopian cuisine to her friends in North America. At the same time, her career in hospitality and fine dining management has taught her what it takes to build a balanced menu and impress discerning gourmands.

People love Ethiopian cuisine for its unique combination of spices, aromas, and sociability. Dishes are served to be shared with family and friends, and unlike many cuisines, Ethiopian food has traditions of vegetarianism that make it particularly popular among meat-free cooks and diners. However, it can seem baffling to the outsider. Where can you get spicy berbere? How do you make injera? And doesn’t it all take hours to prepare?

In Enebla (which means let’s eat!) you’ll learn how to prepare aromatic wot stews, a hearty tibs, breakfast scrambles, colourful salads of pulses and fresh vegetables, authentic injera sourdough flatbread, and even how to enjoy a traditional Ethiopian coffee ceremony. The recipes are accompanied by lush food styling alongside family photos and ephemera. An extensive glossary invites curious cooks learn more about the Amharic language and Ethiopian ingredients.

As Lula’s parents used to say, “We might live in America but once you come home, this is Ethiopia.” With her accessible recipes and inviting anecdotes, Lula invites you to make your kitchen Ethiopia no matter where you live. Let’s eat!

About the Author(s)

Born in Addis Ababa, Luladey “Lula” Moges moved to the United States with her family at the age of 12 and learned the art of Ethiopian cuisine from her grandmother, mother, and aunts. Her busy career in hospitality was initially an obstacle to home-cooking—as many recipes require several hours to develop a full-bodied flavour—so she has spent years developing real-world recipes that deliver authentic, mom-approved fare in an hour or less. Lula lives in Los Angeles.


“A memory-filled book that reminds us that food is celebratory.” —Thrillist

“The recipes Moges features in Enebla are the result of years of trial and error. First as a student, then as a hospitality professional, she found ways to make the dishes she craved in a shorter period of time. “Sped-up” versions that retained the spirit and soul of the original but suited her lifestyle.” —National Post

“Luladey Moges seeks to make Ethiopian cooking more accessible to home cooks with speedier techniques that don’t compromise taste.” —Library Journal

“Recipes are not only easy to follow, but they also show us just how accessible the ingredients in an Ethiopian pantry are.” —Quench Magazine

“Enebla is a beautiful cookbook with insights of Lula’s family diaspora told through the recipes. My favorite type of cookbook.” —Tu David Phu, Top Chef Alumnus