Beyaynetu (Шаблон:Lang-am) is a classic Ethiopian dish, often savoured as a hearty meal. It combines injera—a sourdough flatbread—with a variety of ingredients, including meat and vegetables.[1] It holds a revered position among the national dishes of Ethiopia, reflecting the diverse and rich flavours of the country's cuisine.
The term bäyaynätu (Шаблон:Lang) in Amharic can be translated as "various" or "assorted", indicating the wide range of ingredients that make up this dish.
Varieties
Vegetarian: The vegetable only style is known as ʾätkəlt bäyaynätu (Шаблон:Lang) or yäṣom bäyaynätu (Шаблон:Lang).[2] Here, ʾätkəlt refers to "plants" or "vegetables", and yäṣom signifies "fasting", denoting the period when members of the Ethiopian Orthodox Tewahedo Church abstain from consuming meat and dairy products for several weeks. The prefix yä functions as a genitive marker, combined with ṣom ("fasting") to denote "of fasting".
Non-vegetarian: When meat is included, it goes by names such as bäyaynätu bäsga (Шаблон:Lang) or yäfsək bäyaynätu (Шаблон:Lang). In this context, bä means "with", and səga stands for "meat". Yäfsək is associated with the non-fasting period fəsk in the Ethiopian Orthodox Tewahedo Church.
In both forms, Beyaynetu showcases Ethiopia's culinary diversity, offering a blend of textures, flavours, and ingredients.
