December 4, 2015 – Ethiopian dinner

Misr wat, atakilt, and faux injera
Misr wat, atakilt, and faux injera

Tonight I try to make an Ethiopian dinner much like we have at Zeni’s in San Jose. There is not a single person in our household who does not preface Zeni’s with mmmmm…Zeni’s!

I think my atakilt which is cabbage, potatoes, and carrots in an aromatic blend of spices is pretty good. Tonight I also made misr wat, spiced lentils. But one of the best things about Ethiopian food is that it is served on a platter lined with injera, their bread made from the ancient grain, teff.

I try making a faux injera with AP flour, rye flour, club soda and vinegar. Sarah and I try making it as a crepe but it doesn’t work out. Then we try baking it in a thin layer in the oven. It still comes out after 45 minutes tasting weird and not thoroughly cooked.

I think my Ethiopian-at-home adventure is over. The next time I want authentic flavored I will go to Zeni’s. Mmmmm….Zeni’s.

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