FRENCH CREPE, BUT SPONGY AND WITH THE TRADEMARK TANG OF SOURDOUGH. THIS IS INJERA BREAD, A STAPLE IN ETHIOPIA THAT’S BELIEVED TO DATE BACK THOUSANDS OF YEARS. WHEN YOU GO TO ETHIOPIA AND RESTAURANT, ...

“Don’t call it bread; don’t call it crȇpes: Injera is injera,” says Serkaddis Alemu of the ancient Ethiopian staple. For more than a decade, Alemu has served her spicy, savory Ethiopian lunch to Santa ...

Situated in an old house, the tables and chairs scattered throughout Zemam's rooms are rather utilitarian, with photos and art dotted on the restaurant's walls. But once you sit down and peruse the ...

Ethiopian dishes at Waliimo arrive with their traditional edible utensils, the injera, a stretchy, sour, crêpe-like flatbread. Soon we were tearing off pieces to bundle around a butter-slicked tartare ...

I do not pretend to be an expert on Ethiopian or Eritrean cuisine, but I have eaten at enough restaurants over the years to understand this: The injera always makes or breaks the meal. I also know ...

New York is not an injera town, which I know because I grew up in Injeratown, USA, also known as Washington, D.C. There, countless corner stores and restaurants well into the Maryland and Virginia ...

The first time I tried Ethiopian food, I was visiting my friend, Mat, in Montreal. We’d met the previous summer on a train headed to Berlin, and since we were both backpacking solo around Europe and ...