Ye'beg Siga Kikil: calories and recipe

Ingredients

• 600 g bone-in sheep meat, cut into chunks
• 120 g onion, peeled, sliced (1 large cup)
• 20 g garlic, peeled, minced (1.5 tbsp)
• 20 g ginger, peeled, smashed (1.5 tbsp)
• 4 g turmeric powder (1 tsp)
• 15 g salt (1 tbsp)
• 30 g niter kibbeh / butter (2 tbsp)
• 25 g green chili peppers, sliced (2 peppers)
• 2000 g water (2.0 l)

How to make it

1. 1Rinse sheep meat chunks and place in a large soup pot with 2 liters of water; bring to a rolling boil and skim off froth.
2. 2Add sliced onions, smashed ginger, garlic, and turmeric powder.
3. 3Cover and simmer gently for 60 minutes until meat is tender and separates easily from the bone.
4. 4Stir in butter, season with salt, and cook for 5 minutes.
5. 5Drop in sliced green peppers and ladle the hot broth and meat into bowls; serve with enjera.

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