Injera, we'll need much more practice. Flavor was interesting, but texture needs improvement.
Lentils
Stewed cabbage
Doro W'at
All dishes were from saveur magazine. We made their berbere spice mix and spiced butter. We ended up adding a different berbere paste to give it a little more heat and depth of flavor. Tomorrow we'll use a different source for our recipes. Tonight was a success, other than the bread. The kids gobbled it up, including 23 month old Olive!
I remember injira being really soft, but it was always huge - I can't imagine a pan that size. In Ethiopian restaurants, the meat/chicken sauce was sometimes served right on the bread - soaked up the sauce - the bread almost dissolving. You've inspired me to make a trip to Santa Rosa - there's a great Ethiopian restaurant there.
ReplyDeleteI'm hoping we make it to one too. It will involve a road trip. Maybe on our way to Cleveland!
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