Injera

... a close up of the texture of injera ...

Pouria prepared an Ethiopian feast for us tonight.

Our meal was set out on injera, a sourdough-risen flatbread with a spongy texture.

When I was looking at it, I was reminded of the underside of a mushroom.

LtoR:Iranian stew, dahl, spicy beef, roasted red peppers

My injera is draped over my 12" plate
to give you an idea of the size of my meal.

So delicious!

He had purchased the injera over at an Ethiopian grocery in northwest Calgary, and then prepared some stews to put on top of it: a dahl, a stew of roasted red peppers, and a spicy beef. “This meal is only 75% Ethiopian,” he said, for he had added an Iranian beef stew as a fourth.

They offered me a fork for a utensil, but I know that the injera is at the same time food, an eating utensil and the plate. I ripped off small portions of the bread, using it to pick up pieces of the stews.

I bet everyone wishes they were at our house tonight.

Arta