A white leavened Ethiopian bread made from teff flour, similar to a crepe.
- Breads, besides the usual Arab pocket bread khubz, include the tandoor bread maluj and lahuh, a sourdough crêpe cooked on one side only - essentially the same as the Ethiopian injera, but made from white sorghum, a grain unique to Yemen.
- In place of a fork Ethiopians use bread called injera and their hands to deliver succulent entrées such as Fiftit, Kitfo, and Gored to the pallet.
- I've recently become addicted to falafel, which joins Vietnamese Pho soup, gelato, Ethiopian injera bread, pad thai, and schnitzel as some of my favourite things to eat.
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