TORONTO STAR
Ethiopian is hands-on fun - by Amy Pataki
"... Ethiopian cuisine is certainly filling. It centres on gently spiced stews made from meat, pulses or vegetables. Meals come with injera, a sourdough flatbread that some people swear swells in the stomach, necessitating a long nap to aid digestion or at least many cups of famed Ethiopian coffee. (See sidebar.)
The food is simple. Stews made with red chilies are called wot; those that are not are alicha. Meat is beef (as in the chili-spiked beef tartare called kitfo), chicken or mutton. There are lots of vegetarian dishes, due in part to the many meatless days mandated by the Coptic Church. While The Oxford Companion To Food says "Ethiopian food uses the largest variety of spices in sub-Sahara Africa," I've never tasted any evidence of that around here. The flavours are plain and unvaried, dominated by butter, onions and olive oil.
The best Ethiopian experience — food, atmosphere and service — can be found at Ethiopian House, a stone's throw from Yonge and Wellesley... " more >>
" AT THE ETHIOPIAN HOUSE, A TRENDY RESTAURANT AT YONGE AND IRWIN IN THE HEART OF DOWNTOWN. THE INJERA... RULES SUPREME. THOSE WHO GET HOOKED ON IT, KEEP COMMING BACK FOR MORE."
Now magazine
"EACH SERVING OCCUPIES ITS OWN LITTLE SPACE ON THE INJERA MAGIC CARPET"
Toronto Life
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