Content deleted Content added
Pete unseth (talk | contribs) fixed grammar |
No edit summary Tag: Reverted |
||
Line 8:
'''Ethiopian cuisine''' ({{lang-am|የኢትዮጵያ ምግብ}} "Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of ''[[wat (food)|wat]],'' a thick stew, served on top of ''[[injera]]'' ({{lang-am|እንጀራ}}), a large [[sourdough]] [[flatbread]],<ref name="gonomad">Javins, Marie. [http://www.gonomad.com/features/0211/ethiopiafood.html "Eating and Drinking in Ethiopia."] {{webarchive |url=https://web.archive.org/web/20130131180721/http://www.gonomad.com/features/0211/ethiopiafood.html |date=31 January 2013 }} [http://www.gonomad.com Gonomad.com]. Accessed July 2011.</ref> which is about {{convert|50|cm|in|abbr=off|sp=us}} in diameter and made out of [[Fermentation|fermented]] [[teff]] flour.<ref name="gonomad"/> [[People of Ethiopia|Ethiopians]] usually eat with their right hands, using pieces of {{transliteration|am|injera}} to pick up bites of entrées and side dishes.<ref name="gonomad"/>
The [[Fasting and abstinence in the Ethiopian Orthodox Tewahedo Church|Ethiopian Orthodox Tewahedo Church prescribes a number of fasting periods]] known as ''tsom'' ({{lang-gez|ጾም}} ''ṣōm''), including all Wednesdays and Fridays and the whole [[Lent]]en season (including fifteen days outside Lent proper). Per [[Oriental Orthodox Churches|Oriental Orthodox]] tradition, the faithful may not consume any kind of animal products (including [[dairy]] products and [[egg as food|eggs]]) during fasts; therefore, Ethiopian cuisine contains many
==Overview==
| |||