Ethiopian lentils, cabbage and collards - cook along with Eleni Woldeyes - 1 Ticket per kitchen - Price includes Ethiopian spices and Injera shipped to you..
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 virtual cooking class, we will cook together, red lentils simmered in tomato and berbere sauce with potatoes, this is one of my favorite way to cook lentils, it is full of flavors! For the sides, we will have the cabbage and carrots in turmeric sauce, the most popular Ethiopian food side dish, and collards seasoned with fresh garlic and seeded jalapenos! There will also be a demo of how to make Injera! All dishes are vegan and gluten-free. 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 ([email protected]) to receive Ethiopian spices used in the recipes and Injera (three frozen small sizes).
Ethiopian Veggie Platter
Misir Wot be denech: Red Lentil with potato Stew - Simmered in Berbere (Ethiopian chili blend) Tikil Gomen: Cabbages and carrots simmered in Turmeric Sauce Gomen: Collards seasoned with garlic and black cardamom, and cooked in olive oil. Injera - Ethiopian fermented Flat Bread made with Teff (gluten free grain)