Join us for an evening of Eritrean cooking! We will learn how to make Mulu’s fabulous injera, a fermented flatbread made from teff and barley flours. To go along with the injera, Mulu will demo a spicy lentil dish cooked with plenty of flavorful ingredients, and a crunchy vegetable salad with fresh cucumbers, tomato, and parsley. It’s a fresh, warm, and comforting meal, perfect for dinners during a chilly Vermont winter! 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.
This class is designed as a demo and not as a cook-along. The livestream event will be held on the Microsoft Teams platform, and instructions for downloading the platform and a link to the event will be sent out to participants in advance.