Gursha
Book • 2025
Gursha presents recipes and personal stories from Beejhy Barhany, tracing the foodways of Ethiopian Jews across Ethiopia, Israel, and Harlem.
The book explains traditional dishes—like injera and berbere‑spiced stews—alongside adaptations made after migration, and includes cultural context about Beta Israel traditions.
Barhany uses food as a lens to recount her family's journey to Israel and later life in New York, highlighting resilience and communal dining practices.
Recipes are adapted for modern kitchens while preserving authentic flavors and rituals such as the communal feeding gesture gursha.
The book aims to educate readers about the diversity of Jewish cuisine and to celebrate Jewish communities of the African diaspora.
The book explains traditional dishes—like injera and berbere‑spiced stews—alongside adaptations made after migration, and includes cultural context about Beta Israel traditions.
Barhany uses food as a lens to recount her family's journey to Israel and later life in New York, highlighting resilience and communal dining practices.
Recipes are adapted for modern kitchens while preserving authentic flavors and rituals such as the communal feeding gesture gursha.
The book aims to educate readers about the diversity of Jewish cuisine and to celebrate Jewish communities of the African diaspora.
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Beejhy Barhany
On Location with Ethiopian-Jewish Chef and Restaurateur Beejhy Barhany
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Beejhy Barhany
NYC’s Only Ethiopian-Israeli Restaurant Forced to Close Due to Antisemitism
