Begin your class with a warm welcome and a glass of Birz, a traditional non-alcoholic honey drink, or a vegan alternative, sunflower juice. Then, dive into making injera, the spongy sourdough flatbread at the heart of most Ethiopian meal.
Discover the art of making injera, using 100% teff flour, a naturally gluten-free, iron-rich ancient grain. Walk through the process of baking injera on a Mitad, the traditional Ethiopian griddle. Gain hands-on experience making your own injera and learn the tips and techniques that bring it to life, from achieving the perfect texture to mastering the signature bubbles (eyes) on the surface.
Prepare three classic and flavorful Ethiopian vegan sauces from scratch, all served with injera: Shiro, a creamy, spiced stew made from pea or broad bean powder; Misir Wot, a rich red lentil stew infused with traditional berbere spice; and Tikil Gomen, a warm, comforting mix of cabbage, carrots, and potatoes. Enjoy a savory salad, light and fresh, the perfect balance to the rich dishes.
After preparing your chosen dishes, gather around the mesob to enjoy your creations together. If you are comfortable enough, practice gursha, the Ethiopian tradition of feeding each other as a gesture of friendship and connection.
