A triumphant celebration of Ethiopian Jewish cuisine; more than 100 recipes, stories, and traditions from the intersection of the African and Jewish diasporas
In Gursha, which loosely translates to “the act of feeding one another,” chef and restauranteur Beejhy Barhany shares the food and culture of Beta Israel, Ethiopian Jews.
Born in Ethiopia, Barhany fled to Sudan, before making her way to Israel and, eventually, Harlem. In Gursha, she tells that story through food, bringing together more than a hundred personal recipes, from traditional dishes (Doro Wot; Shakshuka; Legamat (Sudanese Doughnuts)) to those of her own creation (Berbere Fried Fish; Injera Fish Taco; Queen of Sheba Chocolate Cardamom Cake). Alongside the recipes, readers will also discover essays on Beta Israel culture and traditions, profiles of the author’s friends and family members that illuminate the Ethiopian Jewish community, and more.
While smaller in number and not as widely known as many other groups of Jews, the Beta Israel boast one of the world’s great culinary cultures, and Gursha is the first major cookbook to share it with home cooks everywhere.
