Welcome to Just One Dish, a Foobooz series where we write about an outstanding item on a Philly restaurant’s menu — the story behind the dish, how it’s made, and why you should be going out of your ...
Tear the remaining injera into palm-size pieces, to be used for scooping up the beef tibs and kik alicha. Divide those components among the plates, creating mounds on top of the injera. Step 8 Garnish ...
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