Events
Events
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Saturday, March 16
4:00 PM - 5:30 PM EDT
O.N.E. COMMUNITY CENTER- 20 ALLEN ST., BURLINGTON
Join Mulu as she serves up her specialties at the Old North End Community Center at 20 Allen Street in Burlington on Saturday, February 17 4:00 PM - 5:30 PM EDT. Meat, vegan, and gluten-free options will all be available.
YOU MUST PURCHASE IN ADVANCE.
*TICKET SALES END Friday, March 15 at 4PM EDT
Location: ONE COMMUNITY CENTER, 20 Allen St. BURLINGTON
Time: 4-5:30 pickup
Cost: $23
Menu:
Pick up your meal and take it home! This meal is being prepared by Mulu Tewelde of Mulu's Kitchen and Catering.
Yesiga Wet (spicy beef) simmered with onion, berbere, tomato, ginger, garlic, and clarified butter...
or
Engudey Watt, ( spicy, Mushrooms ) cooked with spicy berbere, onion, tomato, garlic and ginger.
or
Doro Alicha ( curry chicken) simmered with onion, tomato, ginger, garlic, curry and turmeric.
or
Yemesser wat, (Spicy Lentil sauce) cooked with spicy Berbere, onion, tomato, garlic and 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
All the dishes come with injera and rice.
Injera is an Ethiopian and Eritrean sourdough-risen flatbread with a unique slightly spongy texture.
Berbere is a key ingredient in Ethiopian and Eritrean cuisine. Berbere is a spice mixture of dried red hot peppers, onion, coriander, cardamom, fenugreek, cumin, nutmeg, garlic, ginger, and herbs.
Please bring your own bag! We will be assigning pickup times on Friday evening. If you prefer to come at a specific time, email Mulu at tewmlde@yahoo.com, and we'll try to accommodate.
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.