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Doro Wat From 'The World's Best Spicy Food'

Cook the Book Kate Williams Post a comment

Doro wat is the reason I fell in love with Ethiopian food. The rich, spicy gravy, perfect for scooping up with tangy injera bread had me at the first bite. And the fall-off-the-bone chicken drumsticks and springy boiled egg never hurt either. More

Doro Wat From 'The World's Best Spicy Food'

Serious Eats Kate Williams Post a comment

Doro wat is the reason I fell in love with Ethiopian food. The rich, spicy gravy, perfect for scooping up with tangy injera bread had me at the first bite. And the fall-off-the-bone chicken drumsticks and springy boiled egg never hurt either. More

Breakfast Worth Waking Up Early For at Boston's Lucy Ethiopian Cafe

Hub Grub Liz Bomze 4 comments

The Che'Che'Bsa at Lucy Ethiopian Cafe is easily one of the most satisfying, and most underrated, breakfast dishes in the city. More

Vegan Bunna Cafe Finds a Home for Some of NYC's Best Ethiopian

New York Lauren Rothman 11 comments

A strong emphasis on freshness and lightness distinguishes Bunna's all-vegan food from the other Ethiopian served around town. More

Great Ethiopian Eats at Azla in South Los Angeles

Javier Cabral 1 comment

An Ethiopian restaurant outside of Little Ethiopia's restaurant row in Los Angeles? Now, there's a thought! There aren't many of them in this town, but Azla, a new family-run operation in South LA's Mercado La Paloma food court, is making a name for itself with excellent homestyle Ethiopian eats. Full disclosure: this place is vegan. But hey, so is a lot of Ethiopian food by default, so don't trip out just yet. More

Forgoing the Fork at Ras Dashen in Chicago

Chicago Lindsey Howald Patton 2 comments

Ras Daschen is one of a handful of solid Ethiopian restaurants you'll find tucked away in the city's far northeastern neighborhoods, and its atmosphere is arguably the coziest for an evening dinner. More

Shauna James Ahern's Ethiopian Chicken Stew

Kate Williams 1 comment

Some of my favorite memories from college were gorging on spicy braised meats, simmered lentils, and rich stews, all the while scooping up and dipping into the buttery sauces with tangy injera bread. So, I was excited to find a recipe for Ethiopian chicken stew in Shauna James Ahern's new cookbook Gluten-Free Girl Every Day. More

Shauna James Ahern's Injera (Ethiopian Flatbread)

Serious Eats Kate Williams 3 comments

Serve this tangy, nutty flatbread alongside Shauna James Ahern's Ethiopian Chicken Stew from Gluten-Free Girl Every Day. More

Shauna James Ahern's Berbere Seasoning

Serious Eats Kate Williams Post a comment

Use this potent blend of chiles and spices in Shauna James Ahern's Ethiopian Chicken Stew from Gluten-Free Girl Every Day. More

Shauna James Ahern's Ethiopian Chicken Stew

Serious Eats Kate Williams Post a comment

Some of my favorite memories from college were the long, friend-filled dinners at the Ethiopian restaurant up the street from campus. We'd gorge on spicy braised meats, simmered lentils, and rich stews, all the while scooping up and dipping into the buttery sauces with tangy injera bread. It was messy in the most comforting way. So, I was excited to find a recipe for Ethiopian chicken stew in Shauna James Ahern's new cookbook Gluten-Free Girl Every Day. Both the stew and the accompanying injera are naturally gluten-free, so they're an obvious inclusion in the book. More

Williamsburg Pop-Up Bunna Cafe is a New Way to Get Your Ethiopian Fix

New York Max Falkowitz 1 comment

Bunna Cafe is a new entrant to the city's Ethopian food scene: a series of pop-ups around North Brooklyn bars, cafes, and outdoor events. On my visit, the pop-up was set in the back garden of a bar, and $10 awarded me a full plate with six dishes and a couple rolls of injera—all of which satisfied, some of which stood along NYC's best. More

The Vegetarian Option: Meskerem

New York Howard Walfish 6 comments

Ethiopian food can be a tough sell for people who haven't tried it before. It consists of piles of mush, usually in variations of brown, and because you eat with your fingers, you often make a mess of yourself. On the other hand, those piles of mush are usually delicious, and at Meskerem in the West Village they make great vegetarian fare. More

Spice Hunting: Berbere, Ethiopian Chili Powder

Spice Hunting Max Falkowitz 6 comments

Like niter kibbeh, berbere is used in a bunch of Ethiopian dishes, either as a primary spice or an added layer of flavor. You can think of it like Ethiopian chili powder: a chile-based blend at once earthy, sweet, and hauntingly aromatic, with notes of fragrant cardamom, fenugreek, and clove. It'd be a mistake to say that berbere is a one-stop Ethiopian cooking lesson, but it's a damn good start. One whiff and your sense memories will definitely say, "Ethiopian restaurant." More

Beef Tibs

Serious Eats Max Falkowitz 1 comment

The sauce in this dish gets its kick from berbere, an Ethiopian chili powder fragrant with cardamom, fenugreek, and clove. Use it once and you'll see why a good chunk of Ethiopian cuisine is built on it. More

The Vegetarian Option: Queen of Sheba Ethiopian Cuisine

New York Laura Togut 3 comments

The sheer variety of flavors, spices, and textures makes Ethiopian cuisine a treat for the senses. Vegetarians will have no problems dining here, but meat eaters are equally bound to love the rich stews, sauces, and best of all—getting to eat with your hands. It may be the most exciting pre-theater dinner you can find. More

Date Night: Ghenet

New York Jessica Allen and Garrett Ziegler 15 comments

Eating like this sharpens the senses. Without a utensil, the food smells stronger, seems more immediate. The browns and reds look vivider. Since the waitstaff is probably watching videos on Facebook at the bar, you'll need to figure out which stew is which. If you close your eyes, you might be able to pick out cinnamon or tumeric on the tongue. Plus, eating with your hands is just plain fun. Ghenet is a sensual place, best for: a date you'd like to get messy with. More

The Nasty Bits: Dulet, the Ethiopian Dish of Beef, Liver, and Lamb Tripe

Chichi Wang 7 comments

I have eaten dulet (an Ethiopian combination of beef, liver, and lamb tripe) for four straight meals in a row. This is a record, even for me. The first of those meals took place at Lalibela, a popular Ethiopian restaurant in the Logan Circle neighborhood of Washington, D.C. They were out of beef tripe, but they had lamb tripe in the kitchen. The waitresses ask me every time I order a dish containing organs if I am sure that's what I want. Yes, I always reply without hesitation. More

Red Lentils with Paprika and Ajwain

Serious Eats Max Falkowitz 1 comment

Learn more about ajwain seed here » Both Indian and Ethiopian cooks use ajwain when making lentils; this recipe is something of a hodgepodge of those two traditions. Ajwain's thymol content provides an aromatic lift while its other flavors create... More

Niter Kibbeh

Serious Eats Max Falkowitz 1 comment

Learn more about niter kibbeh here » Niter kibbeh is a spice blend always at the peak of freshness since you lock the flavors into clarified butter. There are as many recipes for niter kibbeh as there are Ethiopian cooks;... More

Spice Hunting: Niter Kibbeh

Spice Hunting Max Falkowitz 3 comments

Niter kibbeh is nothing more than spiced clarified butter. But it's really something of a time capsule: fresh spices at the peak of their flavor are blended into ethereal balance, then locked in a solid almost impervious to age. When you use a few spoonfuls to sweat some aromatics or add a dab to finish a sauce, all that well-built flavor is released as an instant perfume that transforms whatever it touches. More

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