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Queen of Sheba

(212) 397-0610
650 10th Ave
New York, NY 10036+2970
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3.8
Injera Bread, Nug, Saffron & mustard
By Adanna who lives in Greenpoint

Ethiopian cuisine has several aspects all own: Injera bread (made from a cereal grass similar to millet), nug (an oil derived from edible herb), and spices assoicated with much of North African cuisine (saffron, cumin, mustard & fenugreek, to name a few). Together with dried chile peppers, these and other spices (such as ginger) are dried and ground into a powder called berbere, which is used to flavor many dishes. Chickpeas and a variety of beans are staples, as are tomatoes and lentils. Meats, including lamb, beef & chicken, are prepared as Wat (stews), tibs (sauteed) or a beef kift...
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Posted on 5/25/2007. ( Permanent Link )
Read 1522 Times and 7 of 9 people found this review helpful

 
 
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