At first glance it looks like a very porous, thicker version of a crepe, and feels very much like foam padding or felt. My suspicion is that I could have made a very nice jacket out of the material, were I not constantly eating the damn stuff. The flavor is very much like sourdough, which was incredibly weird to me as it didn’t seem like a substance that should have that sort of taste. Fortunately it paired well with the food, so I got over the first impression quickly.
In Ethiopian cuisine the Injera takes the place of utensils and rolls of the bread are served with the meal, and the dishes themselves are presented on Injera. In our particularly case, we ordered three different dishes, Chicken, Beef, and Lamb Tibisi, and the chef threw in the Vegetarian platter as well and brought everything out on one giant Injera. To serve yourself you would simply tear of a piece of Injera, scoop up your desired filling and eat.
While the dishes were quite good (the chicken was my personal favorite), I think I ate more for the Injera than the dishes themselves. After the food was gone I continued to graze on the bread until we left. Suffice to say I will definitely being trying this out at home somewhere in the near future.
Image sources: 1, 2.
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