This week we finally tried making Ethiopian food for ourselves - it's one of our favorite meals to eat out, so it was high time we explored the process. For a first try with nothing to go on but some recipes gathered from the Internet, we did... OK. All of these need tweaking and further work to really match our favorites from the amazing Ethiopian restaurants in DC. We bought injera (the green label one) from a local ethiopian market - the Persian store, Fair Price International Supermarket, has a shelf of injera, and across Edsall at the south end of the Giant parking lot is a small Ethiopian take-out place that sells spices.

Sat - Doro Wot (chicken) w/ mesir wot (lentils) and timatim salad (tomato/onion/jalapeño salad)

Sun - Fasolia (carmelized green beans/carrots), gomen (greens), mesir wot and timatim salad

Mon - Zilzil tibs w/ gomen wot, fasolia, timatim salad

Tues - Carrot salad w/berbere flavors, with baked injera lightly coated with an oil/berbere mix.

(and the rest of the week continued with variations on leftovers)

Other links/notes for the future:

Misc: http://www.ahungrybearwontdance.com/2009/04/ethiopian-feast.html 

carrot/cabbage / atkilt wot: http://forbiddenriceblog.com/tag/atkilt-wot/