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.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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