Taste of Eritrea: Curried Lentils (Yemisir Wat) and Spicy Beef Stew (Key Wat)

Join us for an evening of Eritrean cooking! Together, we will be making two dishes popular in Eritrea and Ethiopia. Yemisir Wat is a dish made up of lentils, cooked with tomatoes, ginger, and garlic. We will also make a beef stew called Key Wat, spiced generously with berbere. Lastly, we will 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.