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

by Beejhy Barhany, Elisa Ung

Brief
"This is a Borzoi book"--Copyright page.
Biographical
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 Café, 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.

Genres: Cookbooks

304 pages, Hardcover

Published April 1, 2025

Reviews

[Nicole · Rating 5 out of 5]

I love that these recipes are modernized for the current American kitchen. I’ve had to tone down the spice a lot and it was still spicy for me and my family! But everything I’ve tried has turned out well. The pictures are beautiful and stylistic and I actually read a lot of the stories. Which is not how I normally use cookbooks. The stories were interesting and engaging and short enough snippets of information that I actually read them! And I learned a lot about Jewish-Ethiopian history and culture. So this is worth checking out for the recipes, especially if you like Ethiopian food, and for the stories that accompany it. I should also qualify that I haven’t read the whole book cover to cover since it’s a cookbook, but I’ve definitely checked out a lot of it.

[Liz Freirich · Rating 5 out of 5]

A beautiful book with amazing recipes, just in time for Passover.

[Rosalind · Rating 5 out of 5]

This is more than a cookbook. It’s the story of an immigrant family as they migrate throughout the world, driven from their native country by persecution. Beejhy Barhany is one of the Ethiopian Jews, otherwise known as the Beta Israel. Her family was driven away from their home in Tigray, Ethiopia by internal strife and warfare, and travelled three years through Africa to reach Israel. She then emigrated to New York, where she now has a vegan kosher Ethiopian cafe in Harlem, Cafe Tsion. These are the recipes of her diaspora - with the foundational Ethiopian cuisine from doro wot (spiced chicken stew) to tibs (marinated spiced lamb), but also twists on the traditional necessitated by lack of ingredients and food she learned how to make along the way (Ethiopian sourdough bread normally made with teff flour made with corn and wheat instead, jollof rice). More than recipes, though, are the memoiristic vignettes about various members of the Barhany family and their journeys, literal and figurative. I haven’t seen another cookbook quite like this.

Beejhy’s Shiro - a delicious smooth chickpea stew, heavily spiced with the special Ethiopian spice blend berbere.
Jollof Rice - Parboiled carrot rice spiced with jalapeño and flavored with a distinct zing of Ethiopian spices.
Messer Wot - very similar flavor to shiro, but more of a stew as it’s made with red lentils. Makes a lot and is vegan!

I’ve always loved Ethiopian food since I first had it in Montreal of all places, and now to be able to make some of my favorite flavors myself is amazing. Not sure if I’ll ever be up to the challenge of making injera but it’s nice to know I have not one but two recipes if I take the plunge. For anyone who loves spicy food (and especially Indian food, as there are similar spice profiles), for vegans and vegetarians, for whoever needs more spice and African food in their life.

[Stjarna · Rating 5 out of 5]

A very accessible cookbook for restaurant-quality Ethiopian food. I've made 11 recipes so far and several have already become household staples, like the braised collard greens, okra stew, pumpkin stew, and bula porridge. Many recipes suit vegetarians and/or those who are gluten-free, and for certain recipes I've reduced the oil and salt with no noticeable effect. Regarding ingredients, I only needed to seek out a few, namely niger (nyger) seeds and korarima which I purchased at Kalustyan's, and bula (enset powder) which I bought online. Most of the recipes come together pretty quickly and pay attention to the serving size--some dishes serve up to eight, or even 12, so you may enjoy leftovers the next day. I look forward to continuing my exploration of homemade Ethiopian meals.

[Dodi · Rating 4 out of 5]

More than I liked the recipes in Gursha, I loved the stories of the courageous women behind the recipes. Beejhy Barhany recounts the trials and tribulations of leaving Ethiopia, and it wasn't an easy or straightforward journey for any of the people featured in her cookbook. My husband cooks a lot and had been looking for a Berbere spice blend; Barhany's was made almost as soon as I walked in the door from the library. She has a way of explaining the background of the recipes as well as how to make them that is very appealing.

[Becca · Rating 5 out of 5]

A truly beautiful cookbook, not just filled with delicious recipes for all palettes and dietary preferences- vegetarians, vegans, carnivores, gluten-free alike! Gursha is also a true masterpiece weaving in the history of Beejhy's community in Ethiopia, the community's journey home, the role of food and evolution and adaption of recipes in their new environment. There are beautiful photos of her food and her family - the recipe creators and their stories.

I cannot recommend Gursha as a book highly enough. I have already purchased 2 additional copies to gift to friends.

[Erica Frankel · Rating 5 out of 5]

I bought Gursha, because as a Jewish woman living in Harlem I am excited to support an author who is based in my neighborhood and who writes about her experiences in Israel and the Jewish diaspora. The photography in this book is stunning, the stories are heartfelt and gave me a window in a part of the Jewish community that more people should know about, and the recipes are...delicious? Transcendant? Let's just say I live near Chef Beejhy's restaurant, and I now take my family there frequently!

[Jessica · Rating 5 out of 5]

Gursha is a warm and engaging book that blends personal stories with vibrant Ethiopian-Israeli recipes. Beejhy Barhany beautifully explores identity, family, and community, showing how food can be an expression of love, tradition, and connection. Through her stories and recipes, readers are invited into a rich cultural world filled with resilience, heritage, and the joy of sharing meals with others. A heartfelt celebration of storytelling, culture, and the ways food brings people together.

[Reader · Rating 5 out of 5]

Gursha is a beautiful memoir and cookbook in one. The recipes are clear and easy to follow and welcome the reader into a culture where food is love.
Woven throughout is Beejhy Barhany’s personal story and how her life is anchored within the Ethiopian Jewish experience. Vivid and compelling pictures illustrate almost every page.
The perfect Chanukah present!

[Danielle Mccoy · Rating 5 out of 5]

I received a copy of this eBook from NetGalley for a honest review.

I loved looking at these recipes from Ethiopia with the added Jewish culture. It looks and sounds wonderful and I can't wait to try out some recipes.

[Lisa · Rating 5 out of 5]

Wonderful book! Not only recipes, but also history of Ethiopia, Ethiopian Jews, customs of the people, family stories and gorgeous photos of the food and ingredients. Lots of adaptations for the American palate. A lovely read!

[Nathan Brungart · Rating 5 out of 5]

Excellent selection of recipes and ways to build a meal from the gems.

[D Levine · Rating 4 out of 5]

Yum! I will have to make a few of the many recipes. I liked how the author incorporated her and her family’s stories with the recipes.

[Martha · Rating 5 out of 5]

Really enjoyed and learned a lot from reading "Gursha: Timeless Recipes..." The recipes are tasty and easy to follow and Beejay's family journey is a true miracle.

[Ilana Olken · Rating 5 out of 5]

Beautiful cookbook with delicious recipes telling an important story! As a frequent customer at Beejhy's restaurant, I am so excited that this book is out in the world. You must check it out!

[Louise Mason · Rating 5 out of 5]

Such an amazing woman and compelling story! Beejhy writes and cooks from the heart!

[Jacob Ribakoff]

tasty