On Location with Ethiopian-Jewish Chef and Restaurateur Beejhy Barhany
Being Jewish with Jonah PlattShow Notes
In this delectable episode of Being Jewish with Jonah Platt, Jonah records on location in Harlem, New York, at Tsion Café, America’s only Ethiopian-Israeli restaurant, for a conversation with owner and chef Beejhy Barhany about Ethiopian Jewish (Beta Israel) culture, food, and identity. Beejhy explains Tsion Café’s mission of bridge-building through vegan kosher cuisine and storytelling, and why she recently closed daily dining and now hosts only private events, due to years of anti-Zionist harassment, threats, and vandalism that intensified after October 7 and after becoming fully kosher. She discusses Harlem’s support, her meaning of “Zion,” and her belief that food can break barriers. Beejhy discusses Beta Israel’s unique history, questions of legitimacy, her family’s 1980–83 trek from Ethiopia to Israel, and experiences of discrimination and “conversion” pressures in Israel.
Walking through the café, Beejhy shares the venue's legacy and culinary inspirations with Jonah. The two head into the kitchen to make samosas, discuss injera, dabo, spices, and her NY Times bestselling cookbook (Gursha). During the discussion, she describes founding the BINA (Beta Israel of North America) Cultural Foundation and raising her children with multifaceted identities.
TOPICS INCLUDE:
The story of the Beta Israel Jewish community of Ethiopia and their ancient connection to Judaism. Beejhy recounts her family’s escape from Ethiopia and years spent in Sudan before immigrating to Israel. Discussion of major Ethiopian Jewish airlifts, including Operation Moses and Operation Solomon. Life in immigrant absorption centers in Israel alongside newcomers from Ukraine and Russia. The role of Tsion Cafe as a cultural hub for Ethiopian Jews and the wider Jewish diaspora. Why Beejhy founded the Beta Israel North American Cultural Foundation (BINA) to promote Jewish diversity. The closing of Tsion Cafe’s regular dining service due to anti-Zionist harassment following October 7. Conversations about racism, identity, and the need for unity within the global Jewish community. How Ethiopian cuisine, such as traditional dishes served with injera, helps build cultural bridges. Reflections on raising multicultural Jewish children in New York City. The importance of celebrating Jewish diversity across communities from Israel to Africa and the United States.
Thank you to our sponsors and promotional partners: Jewish Communal Fund Chutzpod
And a Special Thanks to our production partner on this episode: Jewish Broadcasting Services (JBS)
Mentioned In The Episode: Beejhy Barhan Instagram Tsion Cafe Far from the Eye, Close to the Heart: The Fascinating History of the Beta Israel Community in Ethiopia NYC’s only Ethiopian-Israeli restaurant closes after anti-Zionist harassment: ‘So much animosity’ What is a Mezuzah? W. E. B. Du Bois The Autobiography of Malcolm X: As Told to Alex Haley How This New York Restaurant Is Carrying on the Legacy of the Harlem Renaissance Charlie Parker Redd Foxx Art Tatum: A Talent Never to Be Duplicated Ethiopia, the home of coffee Ethiopian immigrants The Queen of Sheba The Incredible Story of Ethiopian Jews and Their Journey to Israel Gursha: Timeless Recipes for Modern Kitchens, from Ethiopia, Israel, Harlem, and Beyond: A Cookbook Operation Moses Operation Solomon Ethiopia’s Turbulent History The Law of Return Absorption Centers Dabo (Ethiopian Bread) Injera: Ethiopia’s Traditional Bread in Pictures and Words Lost Tribes beer company resurrects ancient brews Beta Israel of North American Cultural Foundation Shop Tsion Cafe
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