Editorial Reviews
Richly spiced Ethiopian dishes top a blanket of flat, spongy injera bread. Harambe’s combination platters are the best way to go: yebeg wot is a piquant stew of lamb slowly simmered in berbere sauce, and misir wot is its vegetarian counterpart, made with red split lentils. Adventurers should try kitfo, a version of steak tartare amped up with a potent kick. Ethiopians don’t traditionally eat...
by vanmag
on September 30, 2011 from vanmag