A former Israel Defense Forces officer is determined to enrich the diet of the combat soldiers he once trained by revolutionizing the recipe for traditional Ethiopian flatbread he ate at home growing up. Upon leaving the army, he decided to start making the traditional Ethiopian food he had eaten at home as a child. “I grew up in an Ethiopian home and I wanted to eat Ethiopian food,” says Ishta, who arrived in Israel with his family at the age of three. An Ethiopian woman preparing injera in the traditional way (Depositphotos)The restaurateur also told Ishta that the local Ethiopian and Eritrean communities made their own traditional meals at home and his client base was actually Asian and European diners. Teff flour is mixed with water and fermented for three days in the traditional injera recipe (Depositphotos)The formula is the company’s “industrial secret,” Ishta says.

Source: Ethiopian News January 16, 2024 15:37 UTC