I added a new Ethiopian favorite to my Easter brunch this morning, sweet sanbusa turnovers (ground almond, sugar, saffron and cardamom in essentially a pie crust). I got the recipe from an East African cooking e-newsletter I get monthly--however, I have read that dessert in Ethiopia is typically fruit or cheese, so I'm not really sure these are authentic (anyone else know?). But, man, were they ever tasty.
Happy Easter!
That poor dog! :-)
ReplyDeleteThose pastry thingies look good.
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We have a similar pastry at our local Ethiopian restaurant--they are really good warm with cream.
ReplyDeleteShannon
We do as well, although usually they are filled with spicy meat and lentils. Delicious!
ReplyDelete-A