Saveur’s Jeff Koehler described how Ethiopian Orthodox families break the long Lenten fast with an Easter table of stewed lamb, chicken, kitfo, and piles of injera after 56 days of tsom discipline.
In an Addis Ababa home kitchen that also fed a restaurant, the feast smelled of coffee still hanging in the air and clay pots coming upstairs. Fasting cuisine of lentils, greens, and spices makes the meat return feel epic for a reason.
Culture pieces like this belong in Mereja’s mix. Foodways explain calendar, faith, and family labor better than another political wire stub.
As lifestyle reference, the Easter meat feast remains a clear window into Orthodox Ethiopia’s rhythm: restraint, then abundance, always on injera.
Sources: Saveur
