By eatmundo · September 8, 2026
🇪🇹AI-generated imageSame ingredients, elsewhere in the world
19 matchesDishes from other countries' kitchens, made from the same core ingredients as Alicha Fetfet. The percentage is the share of ingredients the two recipes have in common.
Bhuna GoshtIn India · same ingredients· Same technique71%
Kufteh Rizah (Mini Meatballs)In Iran · same ingredients67%
Beef Tagine with ChickpeasIn Morocco · same ingredients67%
A comforting Ethiopian dish that repurposes leftover injera by mixing it with a savory, mild turmeric-spiced beef sauce. This dish is a creative way to ensure nothing goes to waste while creating a satisfying, soft-textured meal.
According to eatmundo's ingredient comparison, the closest dish to Alicha Fetfet from another cuisine is Bhuna Gosht (India): the two share 71% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Thinly slice 500g of beef and brown it in a large pan with 20g of niter kibbeh over medium-high heat until cooked through, then set aside.
- 2
In the same pan, add the remaining 40g of niter kibbeh and cook 2 finely diced onions until they are soft, but not browned.
- 3
Add 3 crushed garlic cloves, 1 tsp of turmeric, and 1 tsp of ginger to the onions, cooking for 3 minutes until the aroma fills the room.
- 4
Return the cooked beef to the pan and pour in 250ml of water, letting it simmer gently for 10 minutes to form a light, golden sauce.
- 5
While simmering, tear 2-3 pieces of leftover injera into bite-sized, thin strips or pieces.
- 6
Add the pieces of injera to the beef sauce, tossing gently so that every piece is thoroughly coated and softens by soaking up the juices.
- 7
Season with 1 tsp of salt and cook for an additional 3-5 minutes, ensuring the texture becomes consistent and slightly chewy without turning to mush.
- 8
Remove from heat once the sauce has been mostly absorbed and serve immediately while it remains soft and warm.
Frequently Asked Questions
What is Alicha Fetfet?
Alicha Fetfet is an Ethiopian dish made by mixing small, torn pieces of injera into a mild, turmeric-based meat stew. It is a traditional way to utilize leftover injera by transforming it into a hearty, cohesive meal.
Can I make this with fresh injera?
It is best with day-old or slightly dried injera, as fresh injera becomes too soft and will disintegrate quickly when mixed into the sauce.
What does 'Alicha' mean?
Alicha refers to a non-spicy, mild style of stew, usually seasoned with turmeric and ginger rather than red chili-based berbere.
How do I prevent it from becoming mushy?
Add the injera pieces near the end of the cooking process and fold them in gently without excessive stirring.
Can I use chicken instead of beef?
Yes, chicken works well, but cook it until just tender so it doesn't dry out when added to the final mix.
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