Taste of Eritrea: Yemisir Wat, Ingudai Tibs

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Join us for an evening of Eritrean cooking! Together, we will be making three vegetarian dishes popular in Eritrea and Ethiopia: Yemisir Wat, curry lentils cooked with onion, tomatoes, curry, turmeric, ginger and garlic, Ingudai Tibs, a mushroom dish made with berbere, onion, tomato, fresh ginger, garlic, and a crunchy vegetable salad with fresh cucumbers, tomato and parsley. We will also have injera, a fermented flatbread made from teff and barley flours. This class will be taught by Mulu Tewelde, who came to Vermont from Eritrea in 2006 and enjoys sharing her knowledge and love of Eritrean and Ethiopian cooking.  Mulu does some pop-up dinners around Burlington and caters for private events.