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Ethiopian cuisine (Amharic: የኢትዮጵያ ምግብ "Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served on top of injera (Amharic: እንጀራ), a large sourdough flatbread, [1] which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. [1]
In terms of shape, injera compares to the French crêpe and the Indian dosa as a flatbread cooked in a circle and used as a base for other foods. In taste and texture, it is more similar to the South Indian appam. The bottom surface of the injera, which touches the heating surface, has a relatively smooth texture, while the top is porous.
Recipe courtesy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelmen & Vicki Levy Krupp, 2012. Published by ...
This is a list of Ethiopian and Eritrean dishes and foods. Ethiopian and Eritrean cuisines characteristically consists of vegetable and often very spicy meat dishes, usually in the form of wat (also w'et , wot or tsebhi ), a thick stew, served atop injera , a large sourdough flatbread , [ 1 ] which is about 50 centimeters (20 inches) in ...
Chickpeas being prepared for grinding into flour for shiro tsebhi. Shiro (Ge'ez: ሽሮ, romanized: šəro), also called shiro wat (Amharic: ሽሮ ወጥ, romanized: šəro wäṭ), or tsebhi shiro (Tigrinya: ጸብሒ ሽሮ, romanized: ṣäbhi šəro), is a stew served for either lunch or dinner, originating from Northern Ethiopia and Southern Eritrea.
Easy Air Fryer Indian Recipes. A Mom's Cookbook. This Gobi (Cauliflower) Manchurian in a tangy and sweet soy sauce brings out the umami flavors, making it a perfect snack or a side.
In a large saucepan, cover the peas with water and bring to a boil. Simmer over moderately low heat until tender, about 40 minutes. Add a generous pinch of salt and let stand for 5 minutes, then ...
Zigni (Tigrinya: ዝግኒ), kaih tsebhi (Tigrinya: ቀይሕ ጸብሒ) or kai wat (Amharic: ቀይ ወጥ) [1] [2] is a popular Eritrean and Ethiopian stew (tsebhi or wat) made from meat, tomatoes, red onions and Berbere spices. [1]