Dining in Ethiopia is characterized by the ritual of breaking injera and eating from the same plate, signifying the bonds of loyalty and friendship. The quintessence of those bonds are often demonstrated in the form of gursha-that is, the placing of food in the mouth of another diner from one’s own “hand”.
Injera, the traditional Ethiopian bread, is part of every entree, it is a large crepe/pancake upon which the various stew-like dishes are served. The traditional way of eating, is with fingers, which is in itself a delicate art. In this manner, a bite sized piece of injera is broken off to pick up a mouthful of the chosen dish.
Ethiopian dishes are characterized by the variety of spices used to give them their exotic taste. Watt, which is a stew-like dish, comes in a variety of forms-beef, lamb, chicken, and vegetables. These range from hotly spiced (with berbere-a typical Ethiopian red pepper) to very mild. The more delicately seasoned watts are called alicha which contain no berbere. Fitfit, another exotic staple, is a combination dish prepared with broken bits of the injera itself. Nitter kebbeh, a specially prepared butter, is a key ingredient used to give these dishes their exotic flavor.
Vegetarian dishes are also a staple of Ethiopian cuisine, especially during Lent, a period of fifty-five days before Easter. Ethiopian Orthodox Christians are prohibited from eating all meat and meat by products suck as milk, cheese, and butter until Easter. Yet the variety of watts and other dishes made of lentils, peas, and other vegetables are just as exotic and tasty as those containing meats.
A dazzling array of beef, chicken and beef alicha with vegetarian dishes, arranged in our large serving tray.
Two Persons $29.99
Three or More persons $14.50 (per person)
Queen of Sheba Tibbs
Tender chopped lamb sauteed to perfection with onion, green chili, seasoned butter, and herbs.
Freshly minced, very lean beef mixed with mitmita and butter. Kitfo, a specialty of the Gurage people of Central Ethiopia, is served raw, like steak tartar or lebleb (very rare). The butter has a special herb (kosheret) that gives kitfo its flavor.
Morsels of choice lean beef dipped in “awaze”, a traditional sauce of milled pepper thickened with wine, butter, and spices, Gored Gored is served raw and very rare.
All of these dishes are served with side salad, with Ethiopian dressing.