Posts Tagged: Injera Results 2
‘You want the onions, garlic and ginger to melt into one another,” Beejy Barhany told me while stirring a pot that would soon hold kik wot, a creamy yellow split pea stew from Ethiopia. On another burner, doro wat, a chicken stew studded with hardboiled eggs, bubbled under the lid. I stood close by, at a small table that doubles as extra counter space, chopping more onions and letting the heady scent filling Barhany’s Harlem kitchen bring me back to the handful of meals I have shared with friends at Ethiopian restaurants.
In this week’s edition of the Forward, Ingredients columnist Leah Koenig writes about the Shabbat traditions of the Ethiopian Jewish community. Savor the recipes below.