Ethiopian fresh organic food: chicken,beef, lamb, goat and vegetables with homemade spices. stews (wats) and dry-fried meat dishes (tibs) built on a base of caramelized onions, clarified butter (niter kibbeh), and the iconic spice blend berbere. Meals are served communally over injera, a spongy, sour fermented flatbread used as both plate and utensil.
About This Cookbook
Variety of Ethiopian dishes with amazing flavor inspired by mom Genet Urge vegetarian dishes and all kinds of delicious Ethiopian dishes that she loves to cook for our families.
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