At Awash in Brooklyn's Cobble Hill neighborhood it's nearly impossible to not stuff yourself with injera. The crêpe-like bread, a staple of Ethiopian cuisine, has a mild sourdough flavor, and it doubles as your plate and your silverware. It all starts with teff, the world’s smallest grain. While it’s roughly the size of a poppy seed, it's a superfood that's high in both protein and iron, and it’s gluten-free.
Ethiopian food blends a number of traditions into bountiful plates of food. While the cuisine is heavy in vegetables, beef, and lamb, you'd be hard pressed to find an Ethiopian kitchen that serves pork or shellfish in adherence with Orthodox Christian, Jewish, and Islamic traditions. Thanks to its vast vegan and red meat-based options, the menu at Awash lends itself to various appetites -- and injera is the thing that unites them all.