HuliGurmu

HuliGurmu is a traditional Ethiopian dish originating from the Amhara region. It is a spicy stew commonly made with lamb or beef, often seasoned with niter kibbeh, a spiced clarified butter, and a generous amount of berbere, a complex spice blend. The meat is typically slow-cooked until tender, allowing the flavors to meld together. Vegetables such as onions, garlic, and sometimes tomatoes or other regional produce are often included in the preparation. HuliGurmu is traditionally served with injera, a sour, spongy flatbread that is a staple of Ethiopian cuisine. The injera is used to scoop up the stew, adding to the communal dining experience. The dish is known for its rich, fiery taste, making it a popular choice for those who enjoy spicy food. It is often prepared for special occasions and family gatherings, reflecting its cultural significance. Variations of HuliGurmu can be found, with different households and regions employing their own unique spice combinations and cooking methods.