Ethiopian cuisine is little known to Europeans. However, for the inhabitants of Jerusalem, it is not an extraordinary thing. Ethiopian monks have been living here since ancient times. With the immigration of Ethiopian Jews, the traditions of this cuisine became known to many. For example, spiced lentils, green banana, fried cabbage cooked with red onion, garlic, yellow pepper, and tomatoes are common and familiar to Jerusalem. Also, a dish of garlic, onions, and potatoes, baked in a small amount of coconut oil, flavored with pink Himalayan salt, avocado, and berber is a delightful dish in the market. This meal can be quickly cooked with these outlandish spices in the Ethiopian shop.