This recipe originally appeared on The Nosher. Israel has a large Ethiopian Jewish community, but the majority of Israelis are not familiar with their unique cuisine. I, however, have always felt ...

Dorinda Hafner offers this recipe for doro wot, an Ethiopian chicken and egg stew, in her cookbook, “A Taste of Africa.” The dish is traditionally served with injera, a spongy, tangy Ethiopian flat ...

2 pounds skin-on chicken pieces (thighs, breasts and/or legs), scored through the skin with a knife so the sauce can penetrate the meat 4 whole hard-boiled eggs, peeled and scored 1/4 inch deep with a ...

I still remember the first time I ever had Ethiopian food. It was at Mama Desta’s Red Sea restaurant in Chicago, where I took an ex-flame that I was desperately trying to rekindle. I don’t remember ...