Gursha: Timeless Recipes for Modern Kitchens, from Ethiopia, Israel, Harlem, and Beyond: A Cookbook

A joyous celebration of Ethiopian Jewish cuisine- more than one hundred accessible and healthy recipes, stories, and traditions from the intersection of the African and Jewish diasporas. A joyous celebration of Ethiopian Jewish cuisine- more than one hundred accessible and healthy recipes, stories, and traditions from the intersection of the African and Jewish diasporas. In Gursha, which loosely translates to "the act of feeding one another," the acclaimed chef and restaurateur Beejhy Barhany shares the food of the Beta Israel, Ethiopian Jews. She explores the rich culinary history of her native Ethiopia while showcasing the resilience and generosity of her Beta Israel family. Born in Ethiopia, Barhany fled to Sudan with her family when she was just four, en route to Israel. Eventually, she made her way to Harlem, where she became the chef and owner of the celebrated Tsion Cafe. In Gursha, she tells her story through food, bringing together more than one hundred dishes from her restaurant, her family, and her travels. Her recipes span the traditional (doro wot; shakshuka; legamat, or Sudanese doughnuts) to her own unique creations that reflect her journey (Berbere Fried Fish; Injera Fish Tacos; Queen of Sheba Chocolate Cake).In addition, in these pages readers will meet the author's friends and family members and learn about ancient Ethiopian Jewish rituals, holidays, and important milestones. While smaller in number and not as widely known as many other groups of Jews, the Beta Israel boast one of the world's great culinary cultures. Gursha is the first major cookbook to share it with home cooks everywhere.

About the Author :
BEEJHY BARHANY fled Ethiopia at the age of four, first making her way to Israel with her Beta Israel (Ethiopian Jewish) family, and then to the United States. After finding that the modern- day fabric of American Judaism did not reflect the stories and experiences of Ethiopian Jewish people, she founded the Beta Israel of North America Cultural Foundation, a nonprofit dedicated to elevating and including Jewish Ethiopian voices and showcasing the cultural history of her people. In Harlem in 2014, she opened Tsion Cafe, which brings together flavors from Ethiopia, Israel, and New York. It has been recognized by major publications and outlets, including The New York Times, The New Yorker, and the Today show. Barhany and her family live in Harlem. ELISA UNG is an award-winning writer and book collaborator. Her collaborations include the memoir Mango and Peppercorns, which won the International Association of Culinary Professionals (IACP) Award for Literary or Historical Food Writing. She is a former reporter for The Philadelphia Inquirer and the former food critic for The (Bergen) Record and northjersey.com.

Review :
AN EATER BEST COOKBOOK OF SPRING 2025 “I couldn’t be more excited to celebrate Beejhy’s recipes, which offer such a delicious and meaningful glimpse into the Diaspora. Having been lucky enough to experience many of these dishes firsthand at her table, I can’t wait to bring these flavors into my own kitchen!” —JAKE COHEN, New York Times bestselling author of Jew-ish and I Could Nosh “I’ve been inspired by Beejhy’s cooking for years. I could not be more thrilled that now she is sharing her unique take on Ethiopian Jewish cuisine with the world.” —LEAH KOENIG, author of The Jewish Cookbook “Beejhy’s story is one for the ages. In this gorgeous and richly layered cookbook, her story is told with heart, fierceness, and pride. Delicious recipes are interwoven with gorgeous photography and intimate stories that deepen our understanding and respect for the Ethiopian Jewish experience. Reading this beautiful book taught me volumes about hos­pitality, deepened my understanding of this important piece of our history—and made me want to start cooking immediately.” —ADEENA SUSSMAN, author of Shabbat and Sababa “In its evocative pages, Gursha reminds us that no community is a monolith, including those of us in the Jewish Diaspora. Beejhy Barhany’s first book speaks not just to the power of storytelling, but also of who gets to tell their own stories.” —JULIA TURSHEN, New York Times bestselling cookbook author “The journey of the Ethiopian Jewish community is a story worth telling, and Beejhy is a natural advocate for it. Their rich history is complemented by the soulful food that show­cases how diverse Jewish food truly is.” —EINAT ADMONY, author of Balaboosta and coauthor of Shuk