Atkilt

This is one of my all-time favorites from Ethiopia, and a relatively simple, plain dish too. (Plain in my world - if you're someone who thinks of food with salt and pepper as "spicy," then you probably wouldn't feel the same way!) It's on the level of comfort food for me, and also a good way to get more vegetables into your diet if you're not a big salad eater. (It can also be made vegan depending on your needs and desires.) Enjoy!



Atkilt

Ingredients
1/4 cup of olive oil and/or nit'ir qibay/ghee/butter
3 large carrots (thinly sliced)
1 onion (diced)
4 to 6 cloves of garlic (crushed or minced)
1 teaspoon of cumin
1 teaspoon of pepper
1 teaspoon of salt
3/4 teaspoon of turmeric
1 small cabbage (chopped)
3 large *potatoes (cubed)

*I prefer to leave the skins on (healthier and tastier), but I don't remember this being common in Ethiopia.

Directions
1) Lord, bless!
2) Heat the olive oil or butter on medium heat and saute the onion and carrots until the onion begins to soften and become translucent, at which point you can add the garlic and saute another couple of minutes.
3) Add the seasonings and saute another minute before adding the cabbage and cooking for 15 minutes.
4) Add the potatoes, cover, and cook over medium-low heat (stirring occasionally) until the potatoes are soft, roughly 20 or 30 minutes. (Smaller cubes will cook faster than larger ones, obviously, so cube accordingly!)
5) Serve with injera or good bread (baguette is a favorite of mine) or perhaps even over rice and enjoy!