
	Where results make sense

Topic: Ethiopian cuisine

Related Topics

Cuisine

Cuisine of Ethiopia

Vegetarian cuisine

Food and Drink

Injera

North African cuisine

Jamaican cuisine

Korean cuisine

Cuisine of Korea

Puerto Rican cuisine

Kosher cuisine

Quebecois cuisine

Sourdough

Teff

Meat analogue

In the News (Wed 25 Nov 09)

Northern Trust

Marvin Harrison

Peter Chernin

Gary Locke

Match Play

Penelope Cruz

Mickey Rourke

AR Rahman

Danny Boyle

Hugh Jackman

	GoNOMAD-Ethiopian Cuisine
		It's the love-it-or-hate-it part of Ethiopian cuisine as its distinctive sourdough-like taste is not for everyone.
		Most tourist literature advises against eating it for health reasons, but it is an integral part of Ethiopian cuisine and could be sampled at an upscale, reliable restaurant or hotel or at a US Ethiopian restaurant.
		In traditional Ethiopian restaurants, meals are eaten around a mesob -- or short, colorful, woven table -- and water will be poured over your hands before the food is served.
	www.gonomad.com /features/0211/ethiopiafood.html (954 words)

	Ethiopian Food
		Ethiopian food is an exotically spicy mix of vegetables, slow-simmered meat or grain stews, and fresh meat sautés.
		Ethiopian dishes are prepared with a distinctive variety of unique spices, which lend an unforgettably striking dimension to its exotic cookery.
		The traditional Ethiopian meal is served on a large platter that is draped with the crepe-like injera bread, with the selection of foods decoratively arranged around the center dish.
	addisethiopian.com /introduction.htm (334 words)

	Ethiopian Cuisine - CookbookWiki
		Today, traditional Ethiopian cuisine has gained popularity internationally, and interestingly enough, there is little difference from one Ethiopian dish to the next; many traditional Ethiopian dishes contain very similar ingredients.
		To complement meals, Ethiopian cuisine is marked by a prime selection of fine locally brewed and fermented beers and honey wines.
		Most of the preparation for Ethiopian meals is placed in a common central portion of the meal, a thick, meaty stew referred to as a wat.
	www.cookbookwiki.com /Ethiopian_Cuisine (877 words)

	Cuisine of Ethiopia - Wikipedia, the free encyclopedia
		Ethiopian cuisine consists of various vegetable or meat side dishes and entrees, usually a wat or thick stew, served atop injera, a large sourdough flatbread, which is 50 cm (20 inches) in diameter and made out of fermented teff flour.
		This meal, consisting of injera and several kinds of wat (stew), is typical of Ethiopian and Eritrean cuisine.
		Traditional Ethiopian cuisine employs no pork of any kind, as most Ethiopians are either Muslims or Ethiopian Orthodox Christians, and are thus prohibited from eating pork.
	en.wikipedia.org /wiki/Cuisine_of_Ethiopia (854 words)

	Nyala Ethiopian Cuisine
		Ethiopian Cuisine is a combination of subtle taste.
		The cuisine of Ethiopia is based on an exotic blend of spices both robust and subtle.
		Large dried floral arrangements and traditional Ethiopian basket-weave tables are added for accent, while tautly spread ovals of fabric hang from the ceiling in one corner near the bar"...
	www.nyala-la.com /osite/about_nyala.html (352 words)

	miaminewtimes.com - Restaurants
		Ethiopia's distinctive cuisine is a result of trade winds that, during the 1400s, blew in chili peppers from Portugal, ginger from the Orient, and all sorts of exotic spices from India and the Middle East.
		More often than not, Ethiopian dinner comes in the form of thick stews (wat) served atop a spongy, sourdough pancake called injera, which is made from fermented teff (an almost microscopically minuscule grain with a taste similar to millet).
		Ethiopian cuisine uses an enormous amount of clarified butter, which when infused with onions, garlic, ginger, and spices is called niter kibbeh.
	www.miaminewtimes.com /Issues/2005-07-07/dining/cafe.html (918 words)

	Global Gourmet
		Ethiopian dishes are characterized by the variety of spices used to give them their exotic taste.
		Vegetarian dishes are also a staple of Ethiopian cuisine, especially during Lent, a period of fifty-five days before Easter.
		Ethiopian Orthodox Christians are prohibited from eating all meat and meat by products such as milk, cheese and butter until Easter.
	www.cooker.com /Gourmet/Gourmet.asp?ID=101700000 (500 words)

	Cuisine of Eritrea - Wikipedia, the free encyclopedia
		This meal is typical of Eritrean and Ethiopian cuisine and represents a staple food.
		The main traditional foods in Eritrean cuisine are tsebhis (stews) served with injera/taita (flatbread made from teff, wheat, or sorghum), and hilbet (paste made from legumes, mainly lentil, faba beans.
		Eritrean and Ethiopian cuisine (especially in the northern half) are very similar, given the shared history of the two countries.
	en.wikipedia.org /wiki/Cuisine_of_Eritrea (321 words)

	Senior Spin - Ethiopian Cuisine
		Although an invitation to an Ethiopian home is the best introduction to the society and cuisine, there are Ethiopian restaurants scattered throughout the United States and other parts of the world.
		Ethiopian meals are typically served on a large platter around which guests and family gather.
		Ethiopians are wonderful hosts, and will sometimes be quite insistent that their guests take seconds and thirds and beyond.
	www.seniorspin.com /dining/CuisineEthiopian.html (692 words)

	OnWisconsin Live Dining: Yirgalem Ethiopian Cuisine
		Traditional Ethiopian dining at Yirgalem in Madison is done with the fingers.
		Ethiopian food often can be spicy, because so many dishes contain either that berbere mixture or jalapeno peppers.
		Called yedoro alicha ($13.75), it was made with turmeric and other Ethiopian ingredients that yielded a sauce so sour that we skipped most of it.
	www.onwisconsin.com /dining/dining.asp?id=3567 (906 words)

	Ethiopian Restaurant
		The menu at Abay - which came about after a little wrangling among the partners, each of whom had favorite dishes - is largely traditional Ethiopian fare, a mix of meat, vegetable and vegan dishes, with combination platters that allow first-timers (or experienced equivocators) to have some variety.
		The raw material of Ethiopian cuisine is stuff you already eat: chicken, beef, potatoes, carrots, onions, peas, lentils, peppers, string beans, chick peas, cabbage and collard greens.
		Ethiopian food comes served on a large round platter covered with injera, with portions of each colorful dish arranged on the injera for all to share.
	www.pitt.edu /~kloman/ethiopian.html (902 words)

	Ethiopian vegetarian dishes
		A large variety of Ethiopian vegetarian dishes evolved due to the tradition of abstinence from all animal products during the many Orthodox Christian fasting days that are observed in Ethiopia.
		Ethiopian vegetarian dishes are not regional such as Indian restaurants North Indian Mughlai and Punjabi cuisine and others...
		Ethiopian Restaurants usually carry 7-10 vegetarian dishes, they are Wots or Wett (sauces) and Atkilts (vegetables).
	www.ethiopianrestaurant.com /vegetarians.html (343 words)

	Welcome to AtlantaCuisine.com
		I have become steadily addicted to the cuisine’s seemingly wanton use of butter, the dizzying menagerie of spices, and even to the notoriously gut-expanding injera that dares you to come to the table in any state other than ravenous.
		Enat’s is truly minced, as opposed to the half minced, half pulverized jumble seen nearly everywhere else, and a bit less heavy with butter, but it’s most distinct because Kebede prefers to cook hers to just the barest degree, which seems to bring out its flavor components even further.
		Her cooking, as a rule, tends to favor delicacy over assertiveness; flavors are less bold than defined; and if there were elegant Ethiopian food to be had, she would be the person to cook it.
	www.atlantacuisine.com /tomate/ethiopiancuisine.html (960 words)

	Ethiopian Millennium - Recipes
		Ethiopian food is full of flavors; it's mostly hot and differently delectable.
		I got my hands on a recent Ethiopian cookbook and it is compiled by a chef specializing on traditional Ethiopian cookery.
		Just bare in mind that cooking Ethiopian requires getting a hold of some herbs and spices — perhaps from Ethiopia — as they are what make your cooking experience uniquely Ethiopian.
	www.ethiopianmillennium.com /RECIPE.html (290 words)

	The Menu - Abay Ethiopian Cuisine, Pittsburgh Pennsylvania
		In keeping with Ethiopian tradition, Abay serves its food on a platter with injera as opposed to providing individual plates for each guest (plates and utensils are available upon request).
		Since wine may provide certain medical benefits and may lead you to believe the person you are with is more attractive or engaging than he or she actually is, drinking it responsibly with your meal is encouraged.
		Ethiopian coffee brewed from Yirgacheffe beans with a dash of cloves.
	www.abayrestaurant.com /menu.shtm (621 words)

	Nutrition Smarts: Low fat healthy recipes,nutrition,fitness
		At the heart of Ethiopian cooking is injera, a flat bread that looks like a large pancake but has a spongy texture and a tangy taste reminiscent of sour dough.
		Ethiopian stews, known as wot, are a staple.
		Ethiopian food is famous for being spicy, but while many dishes may have heat, they don’t make you gasp for water.
	www.foodfit.com /centers/nra/healthyNutriSmarts_ethiopian.asp (489 words)

	Meskerem - New York, NY, 10012-1247 - Citysearch
		Ethiopian food served in unadorned Greenwich Village digs.
		The menu, fortunately, matches the other locations, covering the basics of Ethiopian cooking, and includes sambosas, kifto (chopped beef often served raw), tibs (lamb sauteed with rosemary), and, of course, injera, the spongy bread that doubles as a utensil.
		The food is pretty standard Ethiopian, and this is an affordable place to start for the uninitiated.
	www.citysearch.com /profile/33070329 (211 words)

	Warka Review
		Delivery: No Traditionally, Ethiopian food is served with a bread called injera which is a moist spongy flat bread, which you tear off in small pieces to be used used in place of a fork to pick up your food.
		Ethiopian food is similar to Indian food, but not as spicy.
		As your review stated, the service was very good and they wanted to make sure we had a good experience on our first visit and encounter with the Ethiopian cuisine.
	www.herndoncuisine.com /warka.html (429 words)

	Pittsburgh - Abay Ethiopian Cuisine - Food - Dining Reviews - Pittsburgh City Paper
		Ethiopian food has long been conspicuous in its absence from Pittsburgh dining, even as other exotic cuisines have arrived.
		And so we salivated in anticipation as Pitt Law graduate Jamie Wallace, Ethiopian accountant Kokit Adgeh and her niece, Sefanit Yilma, opened Abay in East Liberty's burgeoning southern tier, cheek by jowl with the fashionable Red Room and a stone's throw from newly chic East End landmarks like Whole Foods and Kelly's Lounge.
		The simple space derives most of its atmosphere from the colors of the Ethiopian landscape: The vestibule is the deep lapis lazuli of the Blue Nile (Abay is the river's Amharic name) and dining-room walls are warm clay brown.
	www.pittsburghcitypaper.ws /gyrobase/Content?oid=oid:19258 (846 words)

	A Beginning Chef's Guide to Ethiopian Cuisine - Culinary Institutes
		Chef school degree seekers should be aware that Japanese sushi, Thai cuisine, and Caribbean food are becoming increasingly popular, and Ethiopian food is one such specialty that that reflects American's growing interest in other cultures.
		Ethiopian food is some of best-preserved traditional cuisine in Africa.
		One traditional Ethiopian dish often served at restaurants is doro wat, a stew made from chicken, onions, tomatoes, and hard-boiled eggs.
	www.culinary-institutes.com /articles/a-beginning-chefs-guide-to-ethiopian-cuisine.php (356 words)

	Ethiopia: Background & History (Site not responding. Last check: 2007-10-26)
		As with its cuisine, landlocked Ethiopia lies somewhat separate from Mother Africa.
		However, gastronomic influences are not altogether obvious in Ethiopian cuisine because it is so different from all others.
		Ethiopians support themselves primarily through agriculture—although of a subsistence nature.
	www.globalgourmet.com /destinations/ethiopia/ethiback.html (362 words)

	Ethiopian food \| Ask MetaFilter
		The only ethiopian cuisine I've had was from a friend, so I really don't know what to expect.
		In SF at the ethiopian place on Haight, I would always get the vegetarian platter which was covered in 5-6 different vegetable sides, sort of like indian or thai food.
		Ethiopian is less messy than Moroccan because the bread is the utensil.
	ask.metafilter.com /23971/Ethiopian-food (1207 words)

	The Breeze - Arts & Entertainment (Site not responding. Last check: 2007-10-26)
		Although the time it takes to receive your meal wouldn’t exactly qualify the Blue Nile as a fast-food restaurant, the attention you receive and the unprecedented succulent flavor of the food is so superior that the experience would be worth waiting even light-years.
		The distinctive names of meals can be intimidating, but the cuisine is exotic enough to provide a delicious punch of flavor without overwhelming anyone’s taste buds.
		The Keye Siga Wat (lean beef cubes stewed with tomatoes, onions, spiced Ethiopian butter and a delectable mix of herbs and spices) had amazing flavors that were not only pleasing, but provided large portion sizes and reasonable prices.
	www.thebreeze.org /2006/11-20/ae1.html (332 words)

	Blue Nile Ethiopian Cuisine in Raleigh Durham, NC - AOL City Guide (Site not responding. Last check: 2007-10-26)
		The Ethiopian tradition is to eat with the fingers, but you're aided with a serving of Ethiopian bread called njera that is served with the meal.
		I can't compare it to Ethiopian food in N.Y. or D.C., but it is a very nice atmosphere (except for the dismaying exterior), the food i...
		I guess this is OK for Ethiopian food, but that may be an oxymoron.
	cityguide.aol.com /raleigh/restaurants/blue-nile-ethiopian-cuisine/v-109696536 (444 words)

	B4-U-EAT - Blue Nile Ethiopian Cuisine in Houston Texas Restaurant & Dining Guide (Site not responding. Last check: 2007-10-26)
		I have been to Ethiopian restaurants in New York, Philadelphia and Los Angeles, and I have to say the food here was the best of all of them.
		Ethiopian food has so much flavor you don't need to add salt, ketchup, pepper flakes, A1 sauce, or any of that to put some zing to your otherwise bland food that you think could be alleviated by adding a condiment.
		The frist time I ate Ethiopian food it was a bit different than any thing I had ever tasted but I have grown to love it.
	www.b4-u-eat.com /houston/restaurants/reviews/rsv0321.asp (3758 words)

	Nyala - Ethiopian Restaurant in Los Angeles, California - Home
		Ethiopian Cuisine is a combination of subtle taste.
		The blending and preparation of fresh spices is a centuries-old exacting craft indispensable to Ethiopian Cuisine.
		Our presentations, as we prefer to call our dishes, are rooted in the soil of Ethiopia and are authentically prepared in our restaurant, exactly as in our homes.
	www.nyala-la.com (225 words)

	W4E: Ethiopian Recipes and the Cuisine of Ethiopia
		Ethiopian food is a spicy mix of vegetable and lentil stews and slow-simmered meats.
		While most Ethiopian cuisine is indigenous, certain ingredients such as red chilies, ginger, and spices have enriched its flavors.
		Essential components of Ethiopian cooking are injera bread, berbere, a spicy red pepper paste, and niter kibbeh, a spice-infused clarified butter.
	www.whats4eats.com /4rec_ethiop.html (399 words)

	Ethiopia: What to Eat (Site not responding. Last check: 2007-10-26)
		Ethiopian cooking is marked by hot spices, thick stews and injera, a large, flat sourdough bread.
		Although complex in nature, Ethiopian cuisine is simple to prepare.
		Berbere must be prepared before venturing into the world of Ethiopian cuisine—or it would be like trying to make chili without chili powder, or stock without bouquet garni.
	www.globalgourmet.com /destinations/ethiopia/ethiwhat.html (395 words)

	Ethiopian stop for hands-on eating - Weekend (Site not responding. Last check: 2007-10-26)
		Eating Ethiopian cuisine is a very interesting experience.
		For those not used to Ethiopian cuisine, explaining how the food is served takes a few steps and requires you to learn a crucial new vocabulary word.
		In order to eat Ethiopian food, you must not be afraid to eat with your hands.
	www.temple-news.com /news/2004/02/12/Weekend/Ethiopian.Stop.For.HandsOn.Eating-605862.shtml (589 words)

	Reviews of Rahel Ethiopian Vegetarian Cuisine in Los Angeles by HappyCow
		The Vegan Feast was an abundance of Ethiopian morsels.
		At the end, we asked for Ethiopian coffee which was presented with a ceremony like that performed in Ethiopia.
		Ethiopian resturants are known for having bad service by my experience here was quite the contrary.
	www.happycow.net /reviews.php?id=4917 (1191 words)

Try your search on: Qwika (all wikis)