EditorialBerbere, a spice blend from Ethiopia and Eritrea, seasons the stewed lamb served over black-bean hummus at Tatiana by Kwame Onwuachi in New York, March 4, 2023. (Nico Schinco/The New York Times)
EditorialBerbere, a spice blend from Ethiopia and Eritrea, seasons the stewed lamb served over black-bean hummus at Tatiana by Kwame Onwuachi in New York, March 4, 2023. (Nico Schinco/The New York Times)
EditorialBerbere, a spice blend from Ethiopia and Eritrea, seasons the stewed lamb served over black-bean hummus at Tatiana by Kwame Onwuachi in New York, March 4, 2023. (Nico Schinco/The New York Times)