For Jews who lived in Ethiopia, constraints such as limited fuel sources, hot climates, and unavailability of wheat and local fours that are either low in gluten or lacking glutenous flours resulted in flatbreads.
Have you tried avocadoes, bananas, ginger, chocolate or cayenne pepper in charoset? How well does traditional apples-nuts-wine charoset stand up to her cousins? Have an international Jewish taste test and discover your favorites