Pasta Be'atikilit: calories and recipe

Ingredients

• 350 g pasta from unenriched refined white wheat flour
• 3050 g water (for boiling vegetables and pasta) (3.05 l)
• 85 g oil (1 medium cup)
• 80 g onion, peeled, finely chopped (2 small cup)
• 165 g green beans (5 small cup)
• 272 g carrot, peeled, diced (7.25 small cup)
• 14 g garlic, peeled, mashed (1 tbsp)
• 15 g salt (3 small spoon)
• 118 g broccoli (3.5 medium cup)
• 284 g cabbage (11.5 small cup)
• 300 g water (for sautéing) (0.3 l)

How to make it

1. 1Boil water in a saucepan, add green beans, cook for 9 minutes, and keep aside.
2. 2Boil chopped carrot for 10 minutes and keep aside; boil broccoli for 5 minutes and keep aside; boil chopped cabbage for 8 minutes and keep aside.
3. 3Boil pasta in water for 10 minutes, drain, and keep aside.
4. 4Cook onion over low heat for about 5 minutes until golden brown, adding water to prevent sticking.
5. 5Add mashed garlic and cook for 1 minute; pour in oil and continue to cook for 1 minute.
6. 6Incorporate boiled carrot and cook for 2 minutes; add boiled green beans and cook for 1 minute.
7. 7Incorporate boiled cabbage and cook for 1 minute; add boiled broccoli and cook for 1 minute.
8. 8Season with black pepper and cook for 1 minute; add salt and cook for 1 minute.
9. 9Finally, add the boiled pasta, toss and mix for 1 minute, then serve hot.

Recipe and nutrition: EPHI & FAO, Ethiopian Food Recipes 2025