Ethiopian Cuisine Injera/Baked chickpeas/ green lentil stew/salad - cook along with Eleni Woldeyes - 1 Ticket per kitchen

Learn different methods to make delicious vegetarian Ethiopian dishes utilizing traditional spices to create several slow-simmering veggie dishes. 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 a popular dish in Ethiopia known as Shimbra asa (baked chick pea in berbere sauce), green lentil stew and Ethiopian salad. 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. Please email your shipping address to ([email protected]) to receive Ethiopian spices used in the recipes and Injera (two frozen small sizes).