Home cooking attempt — Misir Wat from scratch

I spent an afternoon making Misir Wat from scratch following a traditional recipe. Getting fenugreek right was the main challenge — it's not as straightforward as it looks. The intensely spiced and complex result was rewarding once I got it right.

Ethiopian communal eating with no utensils from a shared injera is a social and hygienic tradition. I served it with tej as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Misir Wat yourself gives you a new appreciation for what goes into it at a restaurant.