Add Yahoo as a preferred source to see more of our stories on Google. Walk past any Ethiopian restaurant in Washington, DC, and you’ll likely be met by the enchanting scent of smoky spices and rich ...

If you give Genet Mulugeta a few days notice, she’ll prepare the doro wat like it’s done back home. Plenty of onion softens in the pan, low and slow for hours with the pottery-red of berbere chili ...

To be regarded as part of a country’s culinary pride, a dish must have a history as rich as its taste. The stew known as doro wat fulfills that role for the nation of Ethiopia, and it’s fast becoming ...

Doro wat is the national dish of Ethiopia — a spicy, saucy stew made of slow-cooked onions, berbere spice, chicken, and hard-boiled eggs. It’s unbelievably flavorful, with complex layers of sweet and ...

At the center of a serving of doro wat sits a glistening, crimson egg, like the beating heart of a nation’s cuisine, a symbol of love born and reborn. That it’s fabulously delicious seems almost ...

The link between food and community in Ethiopian culture is strong, as evidenced by the communal nature of many dishes integral to the cuisine. From special occasion stews to mixed meat-and-vegetable ...

J.M. Hirsch first tried the Ethiopian spice blend berbere nearly 20 years ago in North Carolina. Ever since, “I’ve been passionate about Ethiopian food,” said the author of “High Flavor, Low Labor: ...

Walk past any Ethiopian restaurant in Washington, DC, and you’ll likely be met by the enchanting scent of smoky spices and rich butter. To the region’s vast Ethiopian diaspora, the largest such ...

The Killer Dish: A regular installment in which our dining critic examines an outstanding local dish — its history, who created it, how it's made and what makes it special. Cafe Lalibela in Tempe is a ...

The Killer Dish: A regular installment in which our dining critic examines an outstanding local dish — its history, who created it, how it's made and what makes it special. Cafe Lalibela in Tempe is a ...