🇪🇹 Ethiopian Vegetarian

Beetroot Shekla

Name: Beetroot Shekla
Prep time: 18 min
Cook time: 30 min
Total time: 48 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 200 ml Heavy Cream; to taste Salt; 1, sliced into rings Onion; 100 g, grated Cheese; 1 tbsp, for the dish Niter Kibbeh; 1 tsp Berbere; 4 Beetroot

🇪🇹 Ethiopian

Served bubbling in a clay shekla pot — beetroot with berbere and spiced butter. 48 minutes of mostly hands-off cooking.

Prep 18 min Cook 30 min Serves 4 Hard

Ingredients

Heavy Cream200 ml
Saltto taste
Onion1, sliced into rings
Cheese100 g, grated
Niter Kibbeh1 tbsp, for the dish
Berbere1 tsp
Beetroot4

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the oven to 190°C and butter or oil a baking dish.
2
Layer the onion over the base, season, then nestle in the beetroot.
3
Pour the cream around the edges, scatter over the cheese and the berbere.
4
Bake for 30-35 minutes until bubbling at the rim and burnished on top.
5
Rest for 5 minutes so it sets, then spoon out with the pan juices and plenty of black pepper.

Chef's tip

Every oven runs hot or cold; start checking 5 minutes early.

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Watch how it's made

Video: ✅እጅ የሚያስቆረጥም የሸክላ ጥብስ አስራር ምሳ/ራት ❗️Ethiopian food how to make Shekla Tibs for lunch or dinner ❗️ · on YouTube