Ethiopia Restaurant

A traditional Ethiopian tasting platter offering a variety of dishes served atop injera (sour fermented flatbread). Includes spicy chicken stew, mild beef stew, minced meat in sauce, assorted vegetable dishes (lentils, spinach, cabbage), and salad. To eat, tear off pieces of injera and use them to scoop up the various stews and toppings.

A choice of starters. Azifa is a tangy, cold green lentil salad mixed with mustard and spices. Samboussa is a fried pastry triangle, typically filled with lentils or spiced meat, similar to a samosa.

Minced beef marinated in mitmita (spicy chili powder) and niter kibbeh (spiced clarified butter). It is traditionally served raw like steak tartare, but can be cooked to preference. It has a rich, buttery texture and spicy flavor.

Often considered the national dish of Ethiopia. Chicken slowly simmered in a thick, spicy red sauce made with berbere (spice blend) and onions, served with a hard-boiled egg. It is savory, spicy, and very flavorful.

A mild chicken stew cooked with turmeric, ginger, and garlic instead of hot spices. Served with a hard-boiled egg. It offers a savory and aromatic flavor without the heat of berbere.

Tender beef chunks simmered in a mild turmeric-based sauce with onions and herbs. A savory and comforting stew suitable for those who prefer non-spicy food.

Spicy beef stew cooked in a rich red sauce seasoned with berbere (hot pepper blend). The meat is tender and the sauce is hearty and packed with heat and spices.

Sautéed or grilled pieces of lamb (mutton) with onions, peppers, and herbs. 'Tebs' is a dry or semi-dry dish, often served sizzling. It has a savory, roasted meat flavor with fresh aromatics.

Grilled or sautéed beef strips tossed with onions, green chilies, and herbs. A popular dish with a texture similar to stir-fry, offering a savory and slightly spicy taste.

Long strips of beef marinated in Ethiopian spices and grilled or sautéed. The marinade makes the meat tender and deeply flavorful. Served hot, often in a clay pot.

Finely minced beef stew simmered in a sauce seasoned with fenugreek and other spices. It has a unique, slightly nutty aroma from the fenugreek and a thick, hearty texture.

Sautéed collard greens or cabbage cooked with onions, garlic, and ginger. A mild, healthy vegetable dish that complements spicy stews.

A vegetarian platter featuring various vegetable dishes such as lentils, spiced cabbage, spinach, and green beans. Includes mild and spicy preparations served on injera.

Red split lentils simmered in a spicy berbere sauce. A staple Ethiopian dish with a creamy texture and a significant kick of heat.

Yellow split pea stew cooked with turmeric, giving it a bright yellow color. It is mild, savory, and has a smooth, thick consistency.

A simple, fresh salad typically made with lettuce, tomatoes, and onions dressed with a vinaigrette. Provides a refreshing crunch and acidity to balance the rich stews.

Fish of the day prepared with Ethiopian spices. Typically cut into chunks and fried or sautéed with onions and peppers.