Tuesday, July 20, 2010 at 7:00 PM Learn the basics of Ethiopian cooking and spices used. Includes dinner with Ethiopian coffee and dessert. Take an exotic culinary journey with us and discover Ethiopian Cooking Event Details You are cordially invited to join your International Club DC friends for an authentic Ethiopian cooking demonstration, taught from ancient recipes! All of Little Ethiopia’s cooking is prepared using traditional Ethiopian methods including homemade blends of spices, slow stewing methods and authentic ingredients. All dishes at this cooking class will be served with "injera," a flat bread made of "Teff", a fine grain unique to Ethiopia. Ethiopian dishes are prepared with an unforgettably striking dimension to exotic cookery. Included in this demonstration cooking class will be the famous Ethiopian coffee service, a real treat! Dining in Ethiopia is characterized by the ritual of breaking "injera" and sharing food from a common plate, signifying the bonds of loyalty and friendship. The traditional way of eating is with fingers. "Injera" is placed on the plate with variety of dishes decoratively arranged around it. A small portion of "Injera" is torn off and wrapped around a mouthful of the selected dish. "Ethiopian coffee ceremony is one of the most enjoyable events. The coffee is taken through its full life cycle of preparation in front of you in a ceremonial manner. Coffee is called 'Bunna' (boo-na) by the Ethiopians. Cooking Class & Dinner Menu Appetizer: Sambusa: Triangular shaped pastry crust filled with lentil, green pepper, jalapeno, onion. Main Dishes: Yebeg Alicha: Lamb cubes cooked in mild, curry-like onion sauced seasoned with garlic and ginger. Doro Wot: Chicken leg simmered in flavorful sauce, with incised hardboiled egg. Served with low fat Ethiopian-style farmer’s cheese. Azifa: Whole lentils cooked and mashed, seasoned lime juice and mustard. Shiro: Seasoned chickpea flour blend cooked into thick sauce. Yekik Alicha: Yellow split peas cooked in mildly flavored sauce, seasoned with garlic and ginger Desert: Baklava Coffee: Special Ethiopian Coffee ceremony. About Injera Injera is the Ethiopian staple bread. Its a thin crepe like flat bread that the dishes such as Wots, Tibs and Fitfit are served on. To eat the dishes pieces of injera are torn off and used to scoop up mouthful. Injera is unique to Ethiopia, from its distinct taste and main ingredient the Teff cereal. Teff is the tiniest cereal and used as a staple food only in Ethiopia (in other parts of the world it’s associated with common grass). Teff is believed to have originated in Ethiopia between 4000 and 1000 BC. Teff seeds were discovered in a pyramid thought to date back to 3359 BC. Tentative Agenda (Agenda is subject to change) 7:00 PM Check-in and socialize with other attendees. The cooking class will start after a brief period of time to meet other attendees. Please make sure you arrive on time. Dinner will be served following the cooking demonstration. Tickets and Registration Tickets include take home recipes, cooking demonstration, and dinner with dessert. Tickets are $49. Please reserve your tickets early, as capacity is limited. Tickets at the entrance are $60. Cancellation Policy Please note that all online ticket sales are final. We are unable to accommodate cancelations or refunds for online ticket purchases. Address Little Ethiopia 1924 9th Street, NW Washington, DC 20009 About 4 Blocks from the U Street Metro (Green/Yellow Line)