Easy Mit'in Shiro

Tonight I advanced another step in my ethiopian cooking odyssey by finally pulling off one of my favorites: shiro wat. The big problem has always been the key ingredient: mit'in shiro, a staple powder made from roasted chickpeas, fava beans, peas, and other legumes, mixed with berbere. I ordered some from this place, but I didn't want to wait, so I modified a recipe I'd found and just used chickpea flour. It turned out so well that I wanted to share it with anybody else who'd find it interesting.

Easy Mit'in Shiro

Believe me, this is easier than how you really make it.

Mix together the following:

Use that to make this:

Shiro Wat


  1. Fry the onion and garlic in the oil until brown
  2. Add the water and boil
  3. Sprinkle in the mit'in shiro a little at a time, stirring to prevent lumps, until desired consistency is achieved. I like a firmer consistency, but I've seen it served very liquid, more like a stew.

Serve with injera (try this recipe, but be easy on yourself - it's tough to pull off). Also, gomen wat goes great with it!

Written on Tuesday, February 15, 2011 | Tags: ethiopian, cooking, recipe