top of page

Minchet Abish

Prep Time:

20 Minutes

Cook Time:

1 Hour 15 minutes


4 Servings



About the Recipe

Minchet Abish is a highly spiced Ethiopian Minced Stew traditionally made with ground beef and served with ayib. It is typically eaten on special occasions. I have made it fully plant-based by substituting the beef with a plant-based mince. I have another recipe in my second ebook which uses tempeh and carrot as a substitute for the beef. Both recipes are equally delicious, use which ever substitute you prefer and enjoy this rich and decadent wot.

- Watch the full recipe video on my Instagram
- I don’t recommend substituting the berbere in this recipe, i would highly recommend using Ethiopian berbere from an Ethiopian store or a friend. The taste will be significantly different if you use regular store bought berbere.
- Step by step recipe for the ayib and the Carrot and Temeh Minchet Abish is available in my second ebook.
- Ayib can be substituted with a cheese of your choice.



  1. In a pot over medium heat, add the onions and salt, and cook for 5 minutes or until the onions are translucent. If necessary, add a splash of water to prevent burning.

  2. Add oil and cook the onions for 10 to 15 minutes minutes or until slightly browned. Add the garlic & ginger, cook until fragrant.

  3. Followed by the berbere, cook for 10 minutes adding splashes of water as needed before adding tikur and nech qimmem. Cook for another 10 minutes.

  4. Add canned tomatoes, reduce the heat, and let it simmer for 30 minutes while you prepare the mince. Add splashes of water as necessary to prevent burning.

  5. In another pan over medium heat, crumble the vegan mince and cook according to the directions on the package.

  6. Add the mince to the pot and mix well until fully covered by the sauce. Cook for 10 minutes before adding a cup of water, mekelesha, and allowing it to simmer (with the lid on) for another 30 minutes. Stir occasionally to prevent burning.

  7. In the last 5 minutes, add nitter qibbeh to round out the flavours, and serve on teff injera with a side of Ayib.

bottom of page