When you look for habesha dishes to try in Switzerland , you'll find names that are difficult to pronounce, but easy to love. Doro Wat, Shiro, Injera… These dishes from Eritrea and Ethiopia are much more than a heritage. They embody a living memory, passed down at the table, often in the privacy of homes. But little by little, they are also becoming established in the Swiss culinary landscape.
Switzerland is home to one of the largest habesha communities in Europe, with nearly 45,000 people living mainly in Geneva, Zurich, Lausanne, and Basel. This figure, discreetly on the media radar, hides an intense dynamic. Small community restaurants are emerging. Some even offer takeout or delivery. And the Swiss are venturing there in increasing numbers.
HABESHA PRIMO PIANO RESTAURANT
🍲 Eating habesha in Switzerland: dishes that bring people together, beyond taste
In habesha cuisine, each dish is a warm memory, a slow sharing, a ritual.
At ZEKREKA , we don't just talk about ingredients.
We're talking about dishes that hold conversation , carry culture , and pass from hand to hand .
🐔 Doro Wat: the depth of a classic
If I had to name just one, it would be him.
Doro Wat , a slow-cooked chicken stew with berbere, onion, and niter kibbeh, is the dish for holidays, big meals, and important Sundays.
Its taste is deep, enveloping, without brutality . It is not eaten. It is waited for.
In Geneva or Lausanne , you can order it from certain caterers or enjoy it in community restaurants – often on request.
🌱 Shiro: plant-based, artisanal sweetness
A vegetarian dish par excellence, Shiro is a thick cream made from ground chickpeas, caramelized onions and roasted spices.
It comforts. It reassures. It nourishes.
In Zurich , some families still sell it discreetly, in recycled containers, on recommendation.
This is not a dish for display. It is a dish of confidence.
🌾 Injera: eat with your hands, and with your heart
Injera , this fermented flatbread made from teff, is at once a plate, a cutlery item, and a symbol.
Spongy, slightly acidic, it carries the other dishes and brings them together.
In Switzerland, habesha women's collectives , particularly in Bienne and Neuchâtel , regularly produce them by hand.
Each injera tells a story of a balance between fermentation, gesture and connection .
🥩 Kitfo: raw or controlled force
Beef tartare seasoned with clarified butter and spices, Kitfo is a dish of intensity.
It is eaten raw, simply seared, or cooked as desired.
A caterer in Lausanne recently began offering them to order, accompanied by green leaves and homemade cheese.
A rare dish, for those who want to understand the living side of tradition .
🎨 Beyaynetu: edible picture of culture
Beyaynetu is a mixed dish, often vegetarian.
Lentils, carrots, beets, spinach, cabbage...
Each portion has its own color, texture, and rhythm.
Placed on injera, this dish is the ideal starter to discover the richness of habesha.
It can be found in restaurants in Geneva or at events in Basel .
🧭 A kitchen that opens more than it closes
Eating habesha in Switzerland is not consuming exoticism.
It is crossing a threshold .
It is discovering a culture through the silence of a stew , the warmth of a dish passed down , the texture of a handmade injera .
It means supporting women, families, cooks who, often in the shadows, weave a parallel but essential economy .
FAQ
Where to taste these habesha dishes in Switzerland?
In Lausanne, Geneva, Zurich, Basel...
In some community restaurants, during cultural festivals, or through recommended caterers.
Is it always very spicy?
Not necessarily. Shiro and Beyaynetu are gentle.
The Doro Wat can be raised, but adapts. The Kitfo is more pronounced, but still customizable.
Are there any vegetarian or vegan options?
Yes. Many dishes are naturally meat-free and animal-free: Shiro , lentils , Beyaynetu , etc.
Can we order these dishes online?
Some caterers offer it via Instagram or WhatsApp .
At ZEKREKA.com , we do not sell ready-made meals (yet), but we do offer the products needed to make them at home.
Is teff good for digestion?
Yes. Teff is naturally gluten-free, rich in iron and fiber, and easily digestible. It's a healthy base, perfect for everyday cooking.
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