Ethiopian Platter

Preheat oven to 300°F. Peel onion. Quarter the onion, reserve one piece for pickling, and chop the other three. Peel and mince ginger. Add 1 tbsp oil to a large pot and place over medium-low heat. Add chopped onion, salt, and pepper, and cook until translucent, stirring occasionally, about 3 to 4 minutes. Peel and chop carrot and add to onions. Cook 1 minute. Rinse and rough chop the cabbage.

Add the ginger to the pot and cook until fragrant, about 30 seconds. Add the cabbage, stir well and cover. Peel the potato and cut into a large dice. Add the potato to the pot along with the cumin, turmeric, and ¼ cup water. Reduce heat to low, cover and cook, stirring occasionally, until the potatoes are tender, about 15 to 20 minutes.

Peel the beet. Slice into rough, ½-inch sticks. Thinly slice the remaining onion quarter. Combine the onion and beet in a small saucepan with the apple cider vinegar, sugar, a pinch of salt, and ½ cup water. Bring to a boil and then simmer for 10 to 12 minutes. Remove from heat and let cool.

Combine the lentils, half of the berbere spice, and 1 cup water in a medium saucepan over high heat. Bring to a boil, cover, and cook lentils until are tender and the water is absorbed, about 10 to 15 minutes. Season to taste with salt and pepper.

Warm the roti bread in your oven directly on the rack for about 3 to 4 minutes. Using a colander, strain the cooled pickles and set aside in a small bowl.

Divide the sauteed cabbage and potatoes and the berbere lentils between your plates. Serve with the beet pickles and the warm roti on the side, using the roti as the means to pick up the food. Bon appetit!