The Injera I've Been Waiting For
New York magazine|September 25 - October 08, 2023
It's fluffy, fresh, and made in Greenpoint.
TAMMIE TECLEMARIAM
The Injera I've Been Waiting For

THERE ARE ONLY about 20 different Ethiopian restaurants across the five boroughs. I've eaten at almost all of them, and the injera-the fermented flatbread that serves as both the platter for a variety of stews, sauces, and veggies as well as the utensil with which everything is eaten-is often the weakest part. The batter is infamously finicky, so quality and consistency vary wildly: This city is full of thin injera, square injera, bright-white injera (belying a lack of teff, the dark, earthy grain that's crucial to real injera), and, worst of all, dry and crumbly injera that undoes the bread's sauce-soaking appeal.

This story is from the September 25 - October 08, 2023 edition of New York magazine.

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This story is from the September 25 - October 08, 2023 edition of New York magazine.

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