Cooking Classes
Both classes begin with a warm welcome and a glass of Birz, a traditional non-alcoholic honey drink or as a vegan alternative, sunflower juice. Then, we’ll dive into making injera, the spongy sourdough flatbread at the heart of every Ethiopian meal.After preparing your chosen dishes, we’ll gather around the mesob to enjoy your creations together. If you are comfortable enough, practice gursha, the Ethiopian tradition of feeding each other as a gesture of friendship and connection.
Injera Making Experience
Discover the art of making injera, using 100% teff flour, a naturally gluten-free, iron-rich ancient grain. We’ll walk through the process of baking injera on a Mitad, the traditional Ethiopian griddle.
You’ll gain hands-on experience flipping your own injera and learn the tips and techniques that bring it to life, from achieving the perfect texture to mastering the signature bubbles (eyes) on the surface.
More than just a flatbread, injera is a symbol of sharing, community, and culture and no Ethiopian dish is complete without it.
Vegan Dishes
In this session, we’ll prepare three classic and flavorful Ethiopian vegan sauces from scratch, all served with injera:
Shiro – A creamy, spiced stew made from pea or broad bean powder.
Misir Wot – A rich red lentil stew infused with traditional berbere spice.
Tikil Gomen – A warm, comforting mix of cabbage, carrots, and potatoes.
Savory Salad – Light and fresh, the perfect balance to the rich dishes.
A perfect introduction to the bold, plant-based flavors of Ethiopian cuisine!
Non-Vegan Dishes
A selection of rich and flavorful Ethiopian meat dishes, prepared with traditional spices and ingredients:
Shekla Tibs – Sautéed beef cubes with onions, garlic, and peppers served on a clay pan.
Kitfo – Finely minced raw beef, traditionally served with spiced clarified butter (kibbeh) and mitmita (a fiery chili powder) and other spices.
Tikil Gomen be Siga – A hearty mix of cabbage, carrots, and potatoes cooked with tender meat.
Shiro Bozena – A creamy, spiced stew made from broad bean powder and meat.
Perfect for those looking to explore the bold, comforting side of Ethiopian cuisine.
Coffee Ceremony
Experience the heart of Ethiopian hospitality with a traditional coffee ceremony, a ritual that brings people together in warmth, conversation, and community.
The ceremony begins with roasting raw green coffee beans over an open flame until they turn rich and aromatic. The beans are then ground and brewed slowly in a jebena, a traditional Ethiopian clay coffee pot. The coffee is poured into small cups from a height.
The coffee is served in three rounds:
-
Abol – the first and strongest cup,
-
Tona – the second, milder round,
-
Bereka – the final round, symbolizing blessing and goodwill.
Each step is unhurried and intentional, creating space for sharing stories, enjoying light snacks, and truly connecting.
