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By lwatkins on July 9, 2013
"This is a sour, spongy bread from Ethiopia, served at nearly every meal. In the homeland this bread is made as a sourdough. This recipe is a modification for America kitchens by Marcus Samuelsson. Lay a piece of it on the hugest plate you have. In the center of it put a dipper of your finest, zestiest, most mouthwatering stew. Now, eat the stew tearing..."
Ingredients: club soda, plain yogurt...
Prep Time: 20 mins
Total Time: 40 mins