We make a lot of food at home, so when we go out, we try to prioritize things that we don't normally cook. Ethiopian injera and its accompanying delights are certainly one of these things!

🍞 What is injera?

Injera is a thin, spongey, sourdough-like bread. I am not sure of the recipe used in the restaurant, but traditionally it is made from just teff flour and water. The batter is fermented and then cooked on circular griddle called a mitad.

🌿 The vegetable platter

The photo above features a base layer of injera, several injera rolls, and:

• split peas
• lentil
• chickpeas
• cabbage
• collard greens
• salad
• beans

The spice level varied from mild to moderately spicy. There were definitely hotter options on the menu, but we played it safe. 🔥

🍖 Ye'Beg Nech Tibs

This is a lamb dish! Tenderloin lamb in chunks, sautéed with a mild yet super flavourful sauce. The spongey injera soaks this up nicely, so you end up eating your "plate" 😁

If you've never tried Ethiopian food before, I strongly recommend it!

Be careful though, the injera is quite filling. We started without utensils, as traditionally you eat with your hands by using chunks of the injera to scoop or sop up the goodies. But we had to switch to forks halfway through as our bellies started to reach the limit. 😬

In this case, we probably should have just taken the two dishes and gotten them on one platter versus two. Live and learn!