(This venue is closed.) It's the thicker picker-upper.
And it's tasty, too. Traditionally made from a fermented grain called teff, the Ethiopian flatbread called injera has a gentle, sourdough-like flavor. It serves both as platter and, when gently torn with the fingers of the right hand, as utensil. The spongy texture is ideal for soaking up stews like shiro wat, ground chickpeas colored burnt orange by the chili-pepper spice blend called berbere. In this lunch special ($8), the shiro wat was accompanied by stewed lentils and cabbage with carrots; out of frame, additional rounds of injera awaited mop-up duty.
Meskerem
468 West 47th St. (Ninth-Tenth Aves.), Manhattan
212-664-0520
