I got to know Ethiopian food via a small, family owned restaurant in my hometown and i love it. It's been on my list to find a good Ethiopian cookbook and try to make some of those deliciious dishes. One of the things I found fascinating in this book was how close some of the dishes are to Lebanese ones. The use of onions, garlic, and lentils in some dishes were very familiar, such as the Spicy Missir Wat, which is comparable to our gedra, but differs in the use of ginger over cinnamon and the lack of rice. Can't wait to try some of the vegetable dishes and the bread!