For those hesitant about trying this dish, easing yourself into it with something similar but less intense might be a better choice. In that case, kitfo, a delicacy hailing from Ethiopia ...

Injera, the cornerstone of Ethiopian cuisine, is made from teff flour, which comes from an ancient grain. Its distinct sour ...

The fragrance of this dish, the fenugreek in particular, transports me back to my childhood home. In an Ethiopian kitchen, this dish would be served with injera, the Ethiopian spongy flatbread ...

Spicy, warm, comforting, this Ethiopian lentil stew balances sweetness and spiciness in one soothing dish. Julia Levy is an eater, maker and dabbler in all things food. With nearly a decade of ...

To be regarded as part of a country’s culinary pride, a dish must have a history as rich as its taste. The stew known as doro wat fulfills that role for the nation of Ethiopia, and it’s fast ...

Injera is a popular indigenous Ethiopian dish, prepared from teff, a small round grain that thrives mainly in the higher lands of Ethiopia. It is flatbread with spongy like texture. Injera is a ...

Injera, a light, spongy, flat bread, is served with most Ethiopian dishes. Diners eat with their hands using the slightly nutty-tasting bread as a utensil. Zachary Linhares [email protected] ...

In 1965, it was one of several courses served during a banquet for Queen Elizabeth II as part of her official state visit to Ethiopia, where she dined with Emperor Haile Selassie I. The dish ...

The spice blend berbere is the culinary backbone of many classic Ethiopian dishes. Hawa visits Brooklyn's Ghenet restaurant to make injera and explores the use of berbere in the traditional ...