Chef/Owner of Adey Foods, Meqdes Mesfin is back in the Nibble classroom to offer the know how for the Ethiopian food amatuer or enthusiast.
No Ethiopian meal is complete without injera, a sourdough, risen, spongy flatbread made with teff flour. Injera serves as the vehicle for the variety of spicy stews and salads found on any Ethiopian plate. Known generally for having an affinity for all things spicy, in this class we’ll enjoy Qey wot, a spicy red stew whose deep red color and flavor come from berbere spice. Alicha wot, a mild but flavorful split pea stew. Learn about the Ethiopian culinary norms surrounding the table, eating family style, and using utensils...or not. Taste gomen, braised collard greens typically cooked with Niter kibbeh, a clarified butter infused with ginger, garlic, and spices that goes well on just about anything. Lentils play a prominent role in Ethiopian cuisine and we’ll round out this traditional meal by making Azeefa, a simple green lentil salad with lemon and herbs. This class can be offered gluten-free! Just make sure to indicate your preference when purchasing your ticket and join us for this culinary crash course of Ethiopian cuisine.
If you have long hair, please bring a hair tie or hat. Everyone is encouraged to bring their appetite!
For questions or concerns regarding foodborne allergies or any other inquiries, please e-mail firstname.lastname@example.org