The recipe for the injera and two vegetable stews are from *Sundays at Moosewood ,* [which I found posted online here](http://www.johnrussell.name/recipes/ethiopia.htm) (better than my crappy pics of a beat up old cookbook). The recipe for the beef tibs I got from [Serious Eats](https://www.seriouseats.com/recipes/2012/03/beef-tibs-berbere-ethiopian-african-recipe.html#comment-anchor-28432). Good stuff, though it takes a bit of planning, especially the three days to ferment the injera and making sure you have all the spices on hand for the berbere spice blend and the clarified butter (niter kebbeh). I also did tofu tibs for my daughter - same recipe, but with pressed, fried tofu.