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literallyamutant t1_j25gabx wrote

Reply to comment by PI_Dude in [homemade] Ethiopian fermented sour flatbread with beef stew, steak stew and potato stew by Ensyfair

It’s like an earthier sourdough; it’s generally made with teff flour, not wheat, but barley and millet can be used if teff isn’t available. It’s chewy and sour/tangy, but the sponge texture really absorbs up the sauces of the stews that it’s served on top of/with. It’s very tasty, and (imho) easier to digest than if you were eating wheat bread in the same quantities.

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Nickthedick55 t1_j25u5o3 wrote

Sounds amazing. There are a ton of Ethiopian places in Houston, so it is time to do some exploring now.

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literallyamutant t1_j26af6m wrote

Definitely recommend! Ethiopian food is very vegetarian/vegan-friendly, but you’ll see lots of chicken, beef, and lamb on the menu, as well. If you’re new to the cuisine, find a place that offers combo plates (usually 3-4 smaller portions of the veg dishes, and 2-3 smaller portions of the meat dishes) and order one veg and one meat, if you eat meat, combo to split with a pal and have enough leftover to take home. You’ll get a good idea of the flavor palette, and definitely make sure you try a dish that’s flavored with berbere.

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