Gursha is the traditional way of eating an Ethiopian meal, says Azeb Senke, a Greensboro physician who owns the restaurant, just off West Market Street, with his wife, Lulit Kifle, and mother-in-law, Elias Ashame. The meal consists of several meat and vegetable dishes that are served on top of a large piece of injera, a fermented flatbread with a spongy texture that is Ethiopia’s national dish. The bread is like a giant crepe. During gursha, diners share the meal. The food is scooped or grabbed with torn pieces of the flatbread. No utensils are used. “The meal creates a bond, like family,” says Kifle, a former flight attendant with Ethiopian Airlines, who operates the restaurant with her mother. For those who prefer dining in a more Westernized way, utensils are available, and items can be ordered a la carte. The menu consists of wots, or thick stews, of spicy marinated beef or chicken ($11.99) and tibs, which are sauteed dishes such as cubed beef or lamb ($12.50/$12.99). Wots and tibs also come in vegetarian or vegan options such as red lentils ($10.50) or yellow split peas ($10.99) simmered in red pepper sauce. Most Ethiopian dishes are vegetarian or vegan, says Azeb Senke, because pork and shellfish are forbidden by most of the religions of the country, including the predominant Ethiopian Orthodox Christian faith. Beef and chicken often are a luxury.
Posted on: Fri, 08 Nov 2013 08:19:02 +0000
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