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Fig. 3 | Journal of Ethnic Foods

Fig. 3

From: Traditional foods and beverages in Eastern Tigray of Ethiopia

Fig. 3

a Pinched Tihelo on platter and stew in casserole. Tihelo is prepared from wheat flour and served with stew of tomato or meat. Usually, Elbet (not shown on this picture) is used to minimize the hot flavor of stew. b Statues of Mes, shenters (traditional woody forks), and a traditional tumbler of Suwa on the street of Adigrati city (November 2018)

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