Habesha

A salad of crushed green lentils, mixed with spices, onions, and green chili. Pureed texture and a tangy, refreshing flavor. Usually eaten cold with injera.

Fresh green salad garnished with onions and green peppers. Crunchy and simple. Serves as a light accompaniment to start the meal.

Diced avocado salad with tomatoes and onions, seasoned with olive oil and lemon. Creamy and fresh. Perfect for soothing the palate before spicy dishes.

A large platter combining several meat stews and various vegetable dishes (lentils, cabbage, etc.). Offers a variety of spicy and mild flavors. Ideal for tasting everything, served on a large injera flatbread to share.

The national Ethiopian dish. Chicken stew simmered for a long time in a thick red sauce with 'berbere' (spicy spice mix). Rich, complex, and spicy flavor. Served with fresh cheese to mellow the taste.

Beef pieces sautéed or grilled with onions, garlic, and green chili. Tender texture and smoky flavor. Eaten with injera using hands.

Grilled lamb pieces with herbs, onions, and chili. Rich in flavor and juicy. A festive dish served with salad.

Finely minced raw beef, mixed with spicy clarified butter (niter kibbeh) and chili (mitmita). Melts in the mouth texture and intensely spicy and buttery flavor. Can be requested lightly cooked.

Beef stew simmered in a spicy red sauce with berbere. Flavorful and piquant. Served with Ethiopian cottage cheese to balance the heat.

Minced beef stewed in a turmeric or berbere sauce. Fine texture, similar to a very spicy bolognese sauce. Served with injera.

A colorful assortment of vegetable and legume stews (yellow lentils, red lentils, cabbage, spinach). Entirely vegan. Offers a variety of flavors, from mild to spicy.