This is another beautiful dish from Ethiopia, and makes for a nice break from meat when you find yourself wanting one. My recipe is based on the one in the classic Exotic Ethiopian Cooking cookbook, but with modifications to better fit my tastes and preferences. (In particular, my recipe differs from the book's in the oil department - I just can't use two cups of olive oil in one dish no matter how delicious it might make it!) Modify it, make it as is - whatever you do, I hope this recipe brings a little of the warmth and beauty of Ethiopia into your life.
And since it's Ethiopian New Year's Eve as I write this, I wish everyone celebrating the New Year a happy and blessed 2017! May it be a bright and peaceful year for Ethiopia and the world.
