Ethiopian Jewish cuisine

Ethiopian Jewish cuisine is the cuisine of the Beta Israel (Ethiopian Jews). The cuisine of the Ethiopian Jews is similar to the cuisine of other Ethiopians, with some variations.

Because ''treyf'' foods such as pork and shellfish are not traditionally eaten by either Ethiopian Christians or Ethiopian Muslims, keeping kosher in Ethiopia is a largely invisible practice. However, there are some noticeable distinctions. Ethiopian Jews refrain from eating popular national dishes made from raw meat, such as ''kitfo'' and ''gored gored''. Jewish merchants in Addis Ababa five centuries ago deeply influenced Ethiopian cuisine by introducing curry powder and other aspects of Indian cooking.

Ethiopian Kashrut

Ethiopian-Jewish dietary laws are based mainly on Leviticus, Deuteronomy and Jubilees.

Permitted and forbidden animals and their signs appear o
Leviticus 11:3–8
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Forbidden birds are listed o

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Signs of permitted fish are written o

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Insects and larvae are forbidden according t

Birds of prey are forbidden according t
Leviticus 11:13–19

''Gid hanasheh'' is forbidden pe
Genesis 32:33
Mixtures of milk and meat are not prepared or eaten but are not banned either: ''Haymanot'' interpreted the verse
Exodus 23:19
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literally "shalt not seethe a kid in its mother's milk" (like the Karaites). Currently, under Rabbinic influence, mixing dairy products with meat is prohibited.

Ethiopian Jews were forbidden to eat the food of non-Jews. A ''kes'' only eats meat he has slaughtered himself, which his hosts then prepare both for him and themselves.

Beta Israel who broke these taboos were ostracized and had to undergo a purification process. Purification included fasting for one or more days, eating only uncooked chickpeas provided by the ''kes'', and ritual purification before entering the village. Unlike other Ethiopians, the Beta Israel do not eat raw meat dishes such as ''kitfo'' or ''gored gored''.

Ghee and ''niter kibbeh'' (types of clarified butter) are popular components of Ethiopian cuisine, including Ethiopian-Jewish cuisine. To avoid mixtures of meat and dairy, oil can be used as a ''parev'' substitute for clarified butter. Kosher ghee, certified by the Orthodox Union, is available for US markets.

Because excess moisture is removed from ghee through heat treatment, the heating equipment must be verified as kosher as well, which adds an extra step to the kashering process. Ghee is commonly used in Middle Eastern cuisine and thus kosher ghee is widely available in Israel. ''Yeqimem zeyet'' is a form of ''niter kibbeh'' made from vegetable oil and is useful as a ''parev'' and vegan alternative to dairy-based ''niter kibbeh''.

Camel meat is traditionally eaten by Ethiopian Muslims, but it is not eaten by either Ethiopian Jews or Ethiopian Christians. Camels are not a kosher animal. Camel milk is commonly consumed in Ethiopia, but is not consumed by Ethiopian Jews because it is not kosher (kosher milk must come from kosher animals).

Shabbat dishes

Shabbat is known as ''Sanbat'' in the Amharic and Tigrinya languages.

''Sanbat Wat'' (Sabbath Wat) is a traditional Ethiopian-Jewish wat that is prepared for Shabbat. ''Sanbat Wat'' is a ''doro wat'' of chicken and hard-boiled eggs served with injera. ''Sanbat Wat'' is a spicy dish and is commonly seasoned with berbere, cloves, onions, tomato sauce, and other savory ingredients. ''Wats'' made from chicken, meat, and fish are most commonly eaten for Shabbat dinner while vegetarian ''wats'' are eaten for breakfast.

''Dabos'', small round rolls, are traditionally served during Shabbat meals. Because Ethiopian Jews usually lacked wine for ''kiddush'', ''tallah'' (a beer fermented from gesho leaves) was often used as a substitute. Due to the availability of wine in Israel, Ethiopian-Israelis generally use wine for ''kiddush''.

Because Ethiopian Jews traditionally interpret ''halakhic'' prohibitions against cooking on Shabbat literally, no heating of food is done on Shabbat. All foods are prepared on ''Erev Shabbat'' (Friday) and served room temperature.

Ethiopian Jews who are ''Shomer Shabbat'' cannot perform ''buna'', the traditional Ethiopian coffee ceremony, during Shabbat. ''Buna'' requires lighting a fire and thus the ceremony must be performed before or after Shabbat.

Holiday foods

Passover

Ethiopian matzah is baked as a circular flatbread 2 feet in diameter, with a soft texture like pita.

While most Jews stopped the practice of the Passover sacrifice after the destruction of the Second Temple, some Ethiopian Jews still continue the practice.

Rosh Hashanah

Rosh Hashanah is known as ''Brenha Serkan'' in Amharic, meaning "the rising of the dawn." Ethiopian Jews traditionally only observed Rosh Hashanah for one day, as opposed to the two days usually observed by Jews elsewhere in the diaspora and in Israel.

Lamb, the most expensive meat available in Ethiopia, was served for the holiday. It was customary for affluent members of the community to hold a community feast for the holiday and invite other members of the community to join.

Sigd

Ethiopian Jews fast for the holiday of ''Sigd''. To break the fast, it is traditional to eat a lamb or chicken stew served with eggs and potatoes.

Since meat can be scarce in Ethiopia, Ethiopian Jews usually only eat meat-based stews once a week for Shabbat, and for holidays.

Ethiopian-Jewish restaurants

There are few kosher Ethiopian-Jewish restaurants worldwide, even in Israel. However, more kosher Ethiopian restaurants have opened in Israel over time. Several kosher Ethiopian restaurants have opened in Jerusalem and Tel Aviv. A kosher vegan Ethiopian restaurant exists in Tel Aviv.

In Harlem, the Tsion Cafe serves non-kosher Ethiopian-Jewish/Ethiopian-Israeli inspired cuisine. A kosher vegan Ethiopian restaurant was opened in Brooklyn in March 2020, certified with the "Mason Jar K" ''hechsher'' under the superversion of Rabbi Sam Reinstein of Congregation Kol Israel.

As of 2019, there are no kosher restaurants in Addis Ababa. However, the Chabad house in Addis Ababa offers kosher food.

See also

*Cuisine of the Mizrahi Jews
*Cuisine of the Sephardic Jews
*Ethiopian cuisine
*Israeli cuisine
*Jewish cuisine
*Jewish dietary laws
*Kosher foods

References

External links

Official website for Ras Plant Based Ethiopian
a kosher vegan Ethiopian restaurant in New York City.

{{African cuisine

Cuisine
Jewish
Ethiopian-Jewish culture in Israel
Ethiopian-Jewish culture in the United States
Jewish cuisine
Jews and Judaism in Ethiopia