What Students Will Learn:
• How Ethiopian flavors are built quickly using onions, aromatics, and spices
• Proper sautéing techniques used in Ethiopian cooking
• The cultural significance of shared meals and communal dining
• How to adapt Ethiopian recipes using ingredients found in most grocery stores
Main Dish:
• Tibs (Ethiopian Sautéed Beef)
Quick-cooked beef sautéed with onions, garlic, rosemary, and warm Ethiopian spices.
Side Dish:
• Atakilt Alicha (Mild Cabbage, Carrot & Potato Stew)
A comforting vegetable dish made with cabbage, carrots, potatoes, onion, garlic, and turmeric. This dish is simple, budget-friendly, and easy to recreate with common ingredients.
Accompaniment:
• Injera (Demonstration & Cultural Overview)
We will explain injera preparation, fermentation basics, and proper serving techniques, with guidance on sourcing injera locally or using acceptable substitutes.
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