Atkilt kitfo (Yeatkilt Kitfo)

Instructions

1. Peel the carrots and the onion, then finely chop everything together with the zucchini and cabbage, into very small pieces like a tartare.
2. Heat the plant-based niter kibbeh in a large skillet over medium heat and cook the onion for 5 minutes until soft.
3. Add the grated garlic and ginger, then the berbere, and stir for 1 minute.
4. Stir in the chopped vegetables, cover and cook for 12 to 15 minutes, stirring, until tender but still slightly crisp.
5. Add the mitmita, salt and pepper, mix well and taste to adjust the seasoning.
6. Serve lukewarm with injera.