i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
You all know I’m a fiend for tartare–beef or fish. So any time there’s a tartare on the menu, I will usually get it just to try. Ethiopian steak tartare, called Kitfo, is aromatic and delicious, spiced with niter kibbeh, clarified butter that’s been infused …
So here we are on an Ethiopian cuisine binge, mainly because my injera dough has finally fermented into the tangy and deep flavor its known for. I’m still experimenting with it (combining it with barley vs. wheat, fermentation time, etc.) but using my sourdough starter …
Fresh farmer’s cheese is a snap to make and it’s absolutely delicious dusted with mitmita, an Ethiopian spice blend that’s heady, fragrant, and packing quite a bit of heat that contrasts nicely with the creamy cheese. It’s called Ayib Be Mitmita (so if you see …