Events
Events
Pop-Up:
Sunday, October 20
4:00 PM - 5:30 PM EDT
O.N.E. COMMUNITY CENTER- 20 ALLEN ST., BURLINGTON
Pick up at 20 Allen streets, ONE, any time between 4pm to 5:30pm
When you arrive at 20 Allen Street follow the door sign saying elevator.
Pick up your meal and take it home! This meal is being prepared by Mulu Tewelde of Mulu's Kitchen and Catering. Choose from:
Doro Wet (spicy chicken) simmered with onion, berbere, tomato, ginger, garlic, and clarified butter...
Or
Doro Alicha, ( Curry Chicken ) Simmered with onion, tomato, ginger, garlic, curry, turmeric and clarified butter
Or
Yemesser Wat, spicy lentil sauce) Lentils cooked with spicy berbere, onion, tomato, garlic, ginger.
All meals include:
Yemesser Alicha (mild lentil sauce), split orange lentils cooked with onion, tomato, garlic, ginger, curry seasoning and herbs.
Gomen ( chopped collard greens,) slow-cooked with onion, tomato, celery, jalapeños,garlic, ginger and herbs,
Atkilt Alicha, curried vegetables stew made with potato, carrot, green beans, onion, garlic and ginger.( this came with spicy lentil ) instead curry lentils
Each meal also comes with injera and rice. Injera is an Ethiopian and Eritrean, sourdough-risen flatbread with a unique slightly spongy texture.
Berbere, a key ingredient in Ethiopian and Eritrean cuisine, is a spice mixture of dried red hot peppers, onion, coriander, cardamom, fenugreek, cumin, nutmeg, garlic, ginger.
On Saturday morning, 97 injera lay stacked on a counter in the O'Brien Community Center kitchen in Winooski. Mulu Tewelde had spent about five hours on Friday making the traditional flatbreads for her sold-out Eritrean/Ethiopian takeout dinner.
To make enough for the 110 meals, many ordered with extra injera, "we need to make about 40 more," she said.
In Tewelde's native Eritrea and neighboring Ethiopia, pieces of the soft, tangy, crêpe-like injera are used to scoop up mouthfuls of food. "We don't use forks. We use injera as our utensil," Tewelde said.
Making injera is time-consuming and can be a little unpredictable. Tewelde uses a sourdough starter to ferment the batter, which is made from teff, barley and wheat flours. (She also makes a gluten-free version.) "Sometimes it turns out well; sometimes it doesn't turn out well," she said. This batch was successful, but "it can make me frustrated," Tewelde admitted with a smile.