Tikil Gomen is one of those dishes that proves how humble ingredients can shine when treated with care. Cabbage, carrots, and potatoes are slowly simmered with onion, garlic, ginger, and fragrant spices until tender and flavorful. It results in a side dish that’s hearty yet light, warmly spiced without being overpowering.
This dish is often part of a traditional Ethiopian spread, served alongside injera and other vegetable preparations. The vegetables take on a gentle sweetness as they cook, balanced by turmeric and cumin, with lemon juice at the end brightening everything up. It’s the kind of side that brings color and comfort to the table.
Easy to prepare with pantry-friendly ingredients, Tikil Gomen fits seamlessly into weeknight dinners yet feels special enough for a larger meal. Whether you’re pairing it with lentils, greens, or flatbread, it’s a versatile addition worth making again and again.
Customizing This Dish
- Potatoes: The potato is optional—leave it out for a lighter version or swap in sweet potatoes for a different flavor.
- Spice blend: Add a pinch of ground cardamom or coriander for extra depth.
- Heat: For a spicier kick, stir in a small pinch of berbere.
- Citrus: Replace lemon juice with lime for a slightly sharper finish.
- Oil: Try using niter kibbeh (Ethiopian spiced clarified butter) instead of neutral oil for a more traditional taste.
What to Serve With This Dish
- Injera: The traditional pairing, perfect for scooping up the vegetables.
- Misir Wot: Spiced red lentils that balance the mild cabbage beautifully.
- Fossolia: Green beans and carrots for another vibrant vegetable side.
- Gomen Wot: Sauteed collard greens for a deeper, earthy contrast.
- Rice or Flatbread: Simple bases that let the flavors shine.
Storing and Serving Leftovers
- Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm gently in a skillet over medium heat with a splash of water if needed, or microwave in short intervals until heated through.
Freezing and Reheating After Being Frozen
- Freezing: Cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months.
- Reheating: Thaw overnight in the refrigerator, then warm in a skillet over medium heat until hot. Add a squeeze of fresh lemon before serving to refresh the flavor.
Tikil Gomen
- 2 tbsp neutral cooking oil (such as canola or sunflower)
- ½ medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 ½ tsp fresh ginger, finely grated
- 1 jalapeno, finely diced (seeds removed for less heat)
- 1/4 tsp ground turmeric
- 1/4 tsp ground cumin
- ½ tsp kosher salt (or to taste)
- 1/4 tsp freshly ground black pepper
- 2 medium carrots, peeled and cut into thin batons or matchsticks
- 1/2 small green cabbage (about 3/4 lbs), cored and sliced into thin shreds
- 1 -2 medium waxy potatoes, cut into ½-inch cubes
- 1/4 cup water
- Juice of ½ a lemon
- Heat the oil in a large, wide pot or deep skillet over medium heat. Add the onion and cook for 6–7 minutes, stirring occasionally, until soft and golden at the edges.
- in the garlic, ginger, and jalapeno, cooking for 1 minute until fragrant. Add the turmeric, cumin, salt, and black pepper, stirring to coat the onions with spices.
- Stir in the carrots, cabbage, and potato. Toss everything together until coated in the spiced oil and onions. Pour in the ½ cup water, cover the pot, and reduce the heat to medium-low. Cook for 15–18 minutes, stirring occasionally, until the vegetables are tender but not mushy.
- Remove the lid, squeeze in the lemon juice, and adjust seasoning to taste. Serve warm.
- New to Ethiopian cuisine? You can read our primer to help get you started!
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