This is an archive of past discussions about Ethiopian Jewish cuisine. Do not edit the contents of this page. If you wish to start a new discussion or revive an old one, please do so on the current talk page.
Notes for myself. Some details may be inaccurate, but these are my best impressions. I plan to incorporate more info into the article over time.
Include more info on kosher Ethiopian restaurants. None exist in the US, that I'm aware of. Add more info on restaurants in Israel (not all are kosher certified). There's at least one Ethiopian-Jewish restaurant in New York City (non-kosher). Kosher injera is only commercially available in Israel. Otherwise, it must be homemade.
Add info on Ethiopian foods eaten during the week
Add info on Ethiopian foods eaten on holidays such as Rosh Hashanah “Brenha Serkan”.
Add info on Ethiopian cuisine's adaptation to Hanukkah
Add more info on evolving differences between Ethiopian-Jewish cuisine pre- and post- aliyah (Rabbinic/Israeli influences)
More details about kosher Ethiopian - thinking out loud...no cheese/dairy with any meat dishes (no feta with kifto, for example), coffee with butter couldn't be eaten with a meat meal, camel meat and camel milk is eaten by Ethiopian Muslims but isn't kosher, etc. Bohemian Baltimore (talk) 06:42, 12 October 2019 (UTC)
