Eritrean Italian Brunch

In December we like to mix things up. This year, Chefs Yohana and Deborah decided to collaborate on a unique brunch menu that brings together their Eritrean and Italian backgrounds.

Chow Club co-founder, Yohana Solomon loves collaborating with Italian chef, Deborah Kudelka. Yohana’s family hails from Eritrea, a country deeply influenced by Italian culture and cuisine after decades of colonization from the late 1800s until World War II. This shared culinary history creates a natural connection between the two chefs. Together, Yohana and Deborah craft menus that spark a flavorful dialogue between Eritrean and Italian traditions—like this brunch, where they’ll alternate courses that celebrate both cuisines.

Shahan ful

Commonly called ful, shahan ful is a common breakfast dish in Sudan, South Sudan, Somalia, Eritrea, and Ethiopia. Growing up, Yohana’s family had it on Sunday mornings. She soaks fava beans overnight. Once softened, she crushes them into a coarse paste and serves them with green onions, tomatoes, chilies, olive oil, lemon, cumin, and garlic. Served with bread. Vegan. Gluten-free: served with cucumber slices.   

Frittata 

An Italian egg dish, similar to a crustless quiche or an open-faced omelet. It is a versatile, one-pan meal that can be made with a variety of ingredients. Deborah’s fritta is stuffed with spinach and mushrooms, sauteed in wine, and parmesan cheese. 

Gluten-free. Vegan option: Sauteed spinach, mushrooms, bruschetta

Key Sir 

Key Sir is an Ethiopian dish that  pairs the natural sweetness of the beets with the earthiness of potatoes. The beets and potatoes are mixed with garlic, olive oil, lemon, and jalapeno. Gluten-free and Vegan. 

Cotoletta di Pollo 

Known for their crunchy exterior and moist, succulent interior, these boneless chicken breasts are breaded with a mixture of Parmesan and breadcrumbs and fried until golden brown and crispy. Served with lemon wedges to enhance the flavor and a simple salad. Gluten-free: Chicken sauteed in a white wine sauce over rice Vegan: Baked portobello mushrooms stuffed with vegetables and breadcrumbs. 

Tibsi

Unlike the wots, which are stews that cook for a long time, tibsi, or tibs, are a quick-fry dish. Tibs are often prepared for special occasions, celebrations, and when guests are over. Cubed ribeye sauteed with onions, tomatoes, garlic, ginger, jalapeno, and spices, including berbere. Served with injera, a spongy, fermented flatbread made from teff flour and a simple salad. Gluten-free. Vegan: mushrooms, tomatoes, onion, jalapeno, garlic, olive oil, and Ethiopian spices,

Crespelle 

Italian for "folds" or "crepes," crespelle are thin, Italian-style pancakes, similar to the French crêpe. A traditional dish from Florence, they can be prepared with either sweet or savory fillings. Deborah stuffs her crepelle with banana and nutella and tops them with a tiramisu cream. Gluten-free and Vegan option: strawberries and bananas with a lemon glaze

Ethiopian Coffee 

You can’t have brunch without coffee and there’s none better than Ethiopian coffee. The Habesha coffee ceremony is a core cultural custom in both Ethiopia and Eritrea. Green coffee beans are roasted, ground, and brewed in a traditional clay pot called a jebena.