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Long-simmered Ethiopian stews, known as wats, are often made for Shabbat. They are traditionally served with the pancake-like flat bread, injera, which is made before the Sabbath and wrapped in a clean cloth until the wat is ready to eat. The eggs are an intrinsic part of the dish so make sure everyone receives one…
‘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…
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. Doro Wat The use of spice is very subjective in Ethiopian cuisine, so add or subtract to your liking. You can find berbere at specialty food shops, and order a…
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