Romeo Regalli, the owner of Awash Brooklyn, explains the multi-step process behind a batch of the restaurant’s stellar injera.
At Awash in Brooklyn’s Cobble Hill neighborhood(242 Court St, Brooklyn, NY 11201) it’s nearly impossible to not stuff yourself silly with injera.
The crêpe-like bread, a staple of Ethiopian cuisine, has a mild sourdough flavor, and it doubles as your plate and your silverware. It all starts with teff, the world’s smallest grain. While it’s roughly the size of a poppy seed, don’t let that fool you: The superfood is high in both protein and iron, and it’s gluten-free (which means it’s now super trendy with the wellness warrior set).
Ethiopian food blends a number of traditions into bountiful plates of food. While the cuisine is heavy in vegetables, beef, and lamb, you’d be hard pressed to find an Ethiopian kitchen that serves pork or shellfish in adherence with Orthodox Christian, Jewish, and Islamic traditions. Thanks to its vast vegan and red meat-based options, the menu at Awash lends itself to various appetites — and injera is the thing that unites them all.