section_path: Culture/Cuisine
section_name: Cuisine
paragraph_text: Cuisine
  
  The best-known Ethiopian cuisine consists of various types of thick meat stews, known as wat in Ethiopian culture, and vegetable side dishes served on top of injera, a large sourdough flatbread made of teff flour. This is not eaten with utensils, but instead the injera is used to scoop up the entrées and side dishes. Almost universally in Ethiopia, it is common to eat from the same dish in the middle of the table with a group of people. It is also a common custom to feed others within a group or own hands—a tradition referred to as " gursha ". Traditional Ethiopian cuisine employs no pork, as it is forbidden in Ethiopian Orthodox Christian and Islamic faiths; Ethiopian Orthodox Christians also fast from meat on Wednesdays, Fridays, and leading up to Easter and Christmas.
  
  Chechebsa, Marqa, Chukko, Michirra and Dhanga are the most popular dishes from the Oromo. Kitfo, which originated among the Gurage, is one of the country's most popular delicacies. In addition, Doro Wot (ዶሮ ወጥ in Amharic) and Tsebehi Derho (ጽብሒ ድርሆ in Tigrinya), are other popular dishes, originating from northwestern Ethiopia. Tihlo (ጥሕሎ)—which is a type of dumpling —is prepared from roasted barley flour and originated in the Tigray Region. Tihlo is now very popular in Amhara and spreading further south.