Kulet Recipes

Doro Wot (Red Chicken Stew):

• 5 Pounds of cleaned and skinned chicken legs and thighs. 
• 1 Bottle Kulet Ethiopian Sauce
• 2 Cups of water  (as needed)
• 2 teaspoon salt (as needed)

Preparation Method: 

In a large pot, combine Kulet, chicken, and water. Cook over medium heat, stirring occasionally, until the chicken is done. Add salt to taste. Serve hot with Injera (Ethiopian flatbread made from teff). Add boiled eggs (Traditional).

Sega Wot (Red Beef Stew):

• 4 Pounds beef of your choice cut in cubes
• 1 Bottle Kulet Ethiopian Sauce
• 2 Cups of water  (as needed)
• 2 teaspoon salt (as needed)

Preparation Method: 

In a large pot, combine Kulet, beef, and water. Cook over medium heat, stirring occasionally, until the beef is done. Add salt to taste. Serve hot with Injera (Ethiopian flatbread made from teff).

Injera Fit fit:

• 4-5 Injera 
• 1/3 Bottle Kulet Ethiopian Sauce
• 2 Cups of water  (as needed)
• 2 teaspoon salt (as needed)

Preparation Method: 

In a large pot, combine Kulet, water and salt. Simmer over medium heat and remove from heat. Mix gently small pieces of Injera until fully covered with sauce.

Alicha Sega Wot (Mild Beef Stew):

Measurements and Ingredients (serving 6-8) 

• 4 Pounds beef of your choice cut in cubes
• 1 Bottle Alicha Kulet Ethiopian Sauce
• 2 Pounds of potatoes peeled and cubed
• 2 Cups of water  (as needed)
• 2 teaspoon salt (as needed)

Preparation Method: 

In a large pot, combine Alicha Kulet, beef, potatoes and water. Cook over medium heat, stirring occasionally, until the beef is done. Add salt to taste. Serve hot with Injera (Ethiopian flatbread made from teff).

Misir (mild pea Stew):

Measurements and Ingredients (serving 3-4) 

• 2 Pounds of yellow split peas
• 1/3 bottle of Alicha Kulet sauce
• 2 Cups of water  (as needed)
• 2 teaspoon salt (as needed)

Preparation Method: 

In a large pot, simmer Alicha Kulet then add peas and water. Cook over medium heat, stirring frequently, until the peas are done. Add salt to taste. Serve hot with Injera (Ethiopian flatbread made from teff).

Alicha Yebeg Wot (mild Lamb Stew):

Measurements and Ingredients (serving 6-8) 

• 4-5 Pounds lamb
• 1 Bottle Kulet Ethiopian Sauce
• 2 Cups of water  (as needed)
• 2 teaspoon salt (as needed)

Preparation Method: 

In a large pot, combine Kulet, Lamb, and water. Cook over medium heat, stirring occasionally, until the lamb is done. Add salt to taste. Serve hot with Injera (Ethiopian flatbread made from teff).