Ethiopian Cuisine Veggies - cook along with Eleni Woldeyes - 1 Ticket per kitchen
Gluten Free, Vegan, Vegetarian
Learn different methods to make delicious vegetarian Ethiopian dishes utilizing traditional spices to create several slow-simmering veggie dishes. The influence of Ethiopian veggie food culture comes from its religious history and the abundance of legumes and vegetables in Ethiopia. Spices are a big part of Ethiopian food cooking because of the spice trade era that brought exotic spices to Ethiopia from India and the middle east. In this class, you will learn to make two kinds of legume stews and veggie stir fry. You will also learn to make Injera - a traditional Ethiopian fermented flatbread. After signing up for the class you will receive a recipe, shopping list, and prep guide. You will also receive a zoom link for the event. Please email your shipping address to (firstname.lastname@example.org) to receive Ethiopian spices used in the recipes and Injera (two frozen small sizes).
Ethiopian Veggie Platter
Misir Wot: Red Lentil Stew - Simmered in Berbere (Ethiopian chili blend) Atir Kik: Yellow Split Pea Stew cooked w/ Turmeric Sauce Fossolia: Green Beans & Carrots Stir Fry Injera - Ethiopian fermented Flat Bread made with Teff (gluten free grain)