Description
by Selam Teclu
Birsin
A spicy Eritrean spread of red lentils, enriched with a coconut-oil version of the spice-infused butter known as tegelese tesmi (or niter kibeh in Ethiopia), and finished with Eritrean wild basil; served with mini pitas.
Bamya Duba
Pumpkin and okra are the stars of this traditional village dish, made with small cubes of lean, grass-fed beef simmered with clarified butter, a smoky & piquant berbere spice blend, and rue, an aromatic herb once popular in Mediterranean antiquity, but now rarely used outside of East Africa and some parts of the Balkans. Served with whole grain teff tayta (aka injera), a fermented sourdough flatbread; teff is a highly nutritious grain unique to the Horn of Africa and an important staple in Eritrea.
Also available vegan, without beef.
Arugula and Mixed Spring Greens
The rich, spicy stew is balanced against this fresh, summery green salad with a creamy raspberry-dill vinaigrette.
Chocolate & Black Cardamon Teff Brownies
Made with nutty, gluten-free teff flour, dates, raw chocolate, and coconut milk, and spiced with black cardamon cultivated in the Eritrean highlands.