Editing Ethiopian cuisine (section)

===Non-alcoholic brews (hot drinks)===
==== Atmet ====
''Atmet'' is a barley- and oat-flour based drink that is cooked with water, sugar and ''kibe'' (Ethiopian clarified butter) until the ingredients have combined to create a consistency slightly thicker than [[eggnog]]. Though this drink is often given to women who are nursing, the sweetness and smooth texture make it a comfort drink for anyone who enjoys its flavor.

====Coffee====
[[File:Ethcofcerm.jpg|thumb|200px|An Ethiopian woman roasting coffee at a traditional [[coffee ceremony]]]]
According to some sources, drinking of [[coffee]] (''buna'') is likely to have originated in Ethiopia.<ref name="gonomad"/> A key national beverage, it is an important part of local commerce.<ref name="cia">{{Cite web| title=Ethiopia | url=https://www.cia.gov/the-world-factbook/countries/ethiopia/ | work=[[The World Factbook]] | publisher=[[Central Intelligence Agency]] | date=12 January 2011 | access-date=31 January 2011 }}</ref>

The [[coffee ceremony]] is the traditional serving of coffee, usually after a big meal. It often involves the use of a ''[[jebena]]'' (ጀበና), a clay coffee pot in which the coffee is boiled. The preparer roasts the coffee beans in front of guests, then walks around wafting the smoke throughout the room so participants may sample the scent of coffee. Then the preparer grinds the coffee beans in a traditional tool called a {{transliteration|am|mokecha}}. The coffee is put into the ''jebena'', boiled with water, and then served in small cups called ''si'ni''. Coffee is usually served with sugar, but is also served with salt in many parts of Ethiopia. In some parts of the country, ''niter kibbeh'' is added instead of sugar or salt.

Snacks, such as popcorn or toasted barley (or ''[[Dabo Kolo|kolo]]''), are often served with the coffee. In most homes, a dedicated coffee area is surrounded by fresh grass, with special furniture for the coffee maker. A complete ceremony has three rounds of coffee (''abol'', ''tona'' and ''bereka'') and is accompanied by the burning of [[frankincense]].

====Tea (shai)====
[[Tea]] will most likely be served if coffee is declined. Tea is grown in Ethiopia at Gumaro and Wushwush.

====Boiled coffee leaves====
Across southern Ethiopia, many groups drink boiled coffee leaves, called ''kuti'' among the [[Harari perople|Harari]] in the east and ''kaari'' among the [[Majang people|Majang]] in the west. This is often made with widely varying seasonings and spices, such as sugar, salt, rue, hot peppers,  ginger. The Ethiopian Food Safety Authority has registered the safety of coffee leaf infusions with the European Union.<ref>{{Cite journal|doi = 10.2903/sp.efsa.2020.EN-1783|title = Technical Report on the notification of infusion from coffee leaves (Coffea arabica L. And/Or Coffea canephora Pierre ex A. Froehner) as a traditional food from a third country pursuant to Article 14 of Regulation (EU) 2015/2283|journal = EFSA Supporting Publications|year = 2020|volume = 17|issue = 2|s2cid = 243369943|doi-access = free}}</ref>