Welcome to Just One Dish, a Foobooz series where we write about an outstanding item on a Philly restaurant’s menu — the story behind the dish, how it’s made, and why you should be going out of your ...

A popular dish in Ethiopia, especially during Lent. Like many other Ethiopian dishes, this one can be served on its own, or as part of a beyaynetu (group plate) with other dishes. Served with injera.

For convenience, in this recipe we have used regular basil instead of Ethiopian basil, and bok choy instead of gomen (Ethiopian greens that are traditionally used for this dish). serves Heat oil in a ...