Not one recipe per se, but I did a homemade Ethiopian dinner with injera, minced tenderloin tartare, tibs, yellow lentils, red lentils, mixed stewed vegetables and potatoes, and collard greens.

HOLY COW it was a lot of cooking. The injera had to be prepared days ahead, the niter kibbeh had to be made to prep ahead because each of the dishes used it, and I used probably 15 pounds of onions because each dish required a huge amount, the recipes all called for huge amounts, and I was cooking for a crowd.

Ethiopian food is amazing, delicious, and not technically difficult to make, just a massive amount of work to make. Considering the cost, I will likely not do that again. I just wish there was an Ethiopian restaurant in my state.