Ethiopian Exploration (Online)
Taught by Laura Scheck
Laura Scheck is the founder of Teaching Table, a culinary education platform that aims to inspire others to cook foods that are better for their bodies, their families, and their communities. Laura previously worked as a teacher and adult educator and was trained at the Natural Gourmet Institute, making her uniquely suited to share her passion for food in an educational way. Teaching Table provides public cooking demos and workshops, lessons targeted towards individual needs and special diets, private cooking classes & events for cooks of all ages and experience levels, as well as tips, techniques, and recipes via a blog and social media.
Location: Online Class
Are you intimidated by the idea of making your own Ethiopian food? This class will demystify the spices used in Ethiopian cuisine as we blend our own Berbere and Mitmita from scratch. You’ll use these spice blends in two vegetarian dishes, and make a third blend, Awaze, by combining the two. You’ll also understand how Injera, a fermented flatbread is made, and practice steaming up your own. Freshly ground spices and home baked injera will guarantee you’ll sit down to a flavorful healthy meal by the time we’re through.
This is a two part class. The main class is on Saturday April 17th, 6:00 - 8:00 PM. On Thursday April 15th at 7:30-8:00 PM, we’ll host a mini session to prepare our spice blends and start the injera sponge. It will be recorded so you can follow on your own time if needed.
Our menu includes:
Misir Wett - Split Red Lentils with Freshly Ground Berbere
Kik Alicha - Turmeric & Ginger Yellow Split Peas
Engoudae Tibs - Sautéed Mushrooms
Awaze & Ghee Soaked Injera
Menu is 100% vegetarian and gluten free and the dishes can be made vegan with slight modifications.
This is a VIRTUAL LIVE COOKING CLASS. Join from your phone, tablet or computer at HOME. Sessions will be recorded.
Thursday April 15th 7:30-8:00 - Optional prep session to blend spices and mix injera sponge
Saturday April 17th 6:00-8:00- Main class with full Ethiopian menu
Some prep is required. A spice grinder or mortar and pestle is highly recommended for this class (or you could purchase the spices already ground or a prepared blend). You will receive a list of ingredients, materials and prep instructions at least 1 week prior to class.