Long-simmered Ethiopian stews, known as wats, are traditionally served with the pancake-like flat bread, injera.
Beejy Barhany traveled from her village in Ethiopia to Israel and later moved to New York. Through the journey, she held tightly to her community’s unique flavors and recipes.
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.