Ethiopian cuisine characteristically consists of vegetables and spicy meat dishes, usually in the form of wot, a thick stew, served atop injera, a large sourdough flatbread. Our menu is full of varied flavorful dishes: mild, spicy, vegetarian, vegan, chicken, lamb and beef. It’s all made with love and authentically Ethiopian!
ETHIOPIAN CUISINE GLOSSARY
Ayib: mild cottage cheese that’s often used to top other dishes.
Berbere: spice mix used heavily in Ethiopian cooking; made of toasted, dried red chile peppers, ginger, garlic, cardamom, onions, cloves, cinnamon, basil, and salt.
Firfir: infused with ginger, garlic, and several spices; made from shredded injera with spices and is the typical breakfast food.
Kitfo: finely chopped beef, seasoned with clarified butter and mitmita; often served raw, as the last dish of the meal.
Injera: soft, stretchy, crepe-like flatbread, made of sourdough starter and teff, then cooked until bubbly on a wood-fired clay griddle. Used as a utensil to pick up other dishes that are eaten by hand.
Sambussa: triangular, deep-fried pastry stuffed with beef, chicken, or vegetables.
Tibs: a dish with cubed, cut chicken, beef or lamb.
Wot: Ethiopia’s signature spiced stew, made with vegetables, fish, chicken, lamb, or beef.
Wednesday – Monday
4:00pm – 9:00pm
Monday – Saturday
11:30am – 9:30pm