Click on image for more: Studio Kitchen serving Beyeaynetu / በየአይነቱ
The studio had the pleasure of Helen Zeru Araya cooking Ethiopian lunch together with the rest of the studio kitchen team.
The traditional family dish Beyeaynetu / በየአይነቱ is especially served during the fasting periods, where Ethiopians eat a vegan diet.
Beyeaynetu is a collection of vegetarian dishes served on Injera, which serves as the „spoon“ for lentils, beans, Ayib, a mild cottage cheese and vegetable sauces piled on top. Injera is a spongy sourdouh flatbread made from Teff, which is the smallest grain in the world, gluten free and extremely high in fiber, iron and calcium.
List of the dishes on top:
Miser wot (red lentil stew with berbere spice)
Shiro (chickpea powder and spices cooked with onions and tomatoes into a stew)
Ayib (homemade fresh cheese made from yoghurt)
Gomen (spiced greens)
Key sic (red beet root)
Kibe (clarified butter, made with garlic, ginger, black pepper, cinnamon, cloves, coriander and cardamom)