Join us for an evening of Eritrean cooking! Together, we will be making two dishes popular in Eritrea and Ethiopia. Yebeg Tibs is a marinated lamb dish with rosemary, garlic, onion, tomato, jalapeño and the East African spice berbere. We will also make a vegetarian dish, Ingudai Tibs, a mushroom dish also made with berbere, onion, tomato, and fresh ginger. We will also have injera, a fermented flatbread made from teff and barley flours. This class will be taught by Mulu Tewelde, who came to Vermont from Eritrea in 2006 and enjoys sharing her knowledge and love of Eritrean and Ethiopian cooking. Together with her friend Alganesh Michael, Mulu cooks for Ethiopian Night at ArtsRiot once a month and caters for private events.