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Translating literally as "a bit of every type," it's a colorful sampling of dishes that can include spiced lentils, potatoes, vegetable stews, and more. It's not only attractive to look at, but offers a variety of flavors and textures that can remind you how much flavor potential vegetables really have. Kitfo is traditionally esteemed for its high nutritional value and seen as a celebration food.
MISER WOTT
Our vegan platter with your choice of one tibs (lamb, beef, chicken or mushroom) with one extra side. Some of our dishes use traditional ingredients so we’ve included a small dictionary at the bottom. At Enat Ethiopian Restaurant, we are dedicated to elevating the status and awareness of Ethiopian cuisine by fusing modern creativity with authentic delicious taste. The only thing better than our food is our impeccable service, through which we demonstrate warmth, professionalism, and integrity. Served in equally distinctive bottles called bereles, these small glass beakers give off a hint of middle school biology nostalgia.
JWK GREEN LABEL
From hearty, tongue-tingling stews and all-purpose flatbread, to powerful home-brewed honey wine, there’s nothing quite like eating out in Ethiopia. Gluten Free injera is a sour fermented flatbread with a slightly spongy texture, made out of our special teff flour. We were looking for a nice local restaurant to eat at during our trip to Charlotte, and we decided to try out Abugida's. We didn't quite know what we wanted, and the knowledgeable server gave us excellent recommendations as to what to order for first-timers.
Injera
Because of its richness however, it's often served with other dishes such as minced spinach or alb, a crumbly cheese somewhat like cottage cheese. These extras offer a welcome contrast to the richness of the meat and make the already substantial dish into a full meal. Second, it gets its leavening (and spongy texture and uniquely tangy flavor) through fermentation, much like a sourdough.
I'm new to Ethiopian food and Abugida, a family-run restaurant on Central Avenue, was the perfect introduction - Axios
I'm new to Ethiopian food and Abugida, a family-run restaurant on Central Avenue, was the perfect introduction.
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Siga wot (beef) and misir wot (lentils, a good option for vegetarians) are other common types to try. For good doro, drop in at Kategna, a trendy place in Bole known for its modern takes on traditional classics. A national favourite, it can be made from pretty much anything, but doro (chicken) is by far the most popular choice. Expect tons of heat – berbere, a tongue-tingling concoction of chilli powder, ginger, fenugreek, cardamom, garlic and other spices, is used heavily – and rich flavours. Minced beef tartare seasoned with mitmita, exotic spices, and Enat’s spiced butter, served with a side of ayib and gomen. The lentils (red and yellow), and cabbage dishes were by far my favorite and the most flavorful.
Your choice of protein, diced into cubed shape and cooked with fresh tomatoes, onions, jalapeno peppers, garlic and butter. Savory beef cubes simmered in a special sauce made from chickpea flour, herbs & spiced butter. Cubes of raw, tender beef warmed in spiced butter, mitmita sauce, onions, and peppers. A version of firfir you're likely to find in Ethiopian restaurants in the U.S. is dabbo firfir, a modest dish of crumbled injera tossed with melted butter and berbere, a traditional Ethiopian spice blend. It doesn't look or sound like much, but looks can be deceiving –- berbere is deeply flavorful, and combined with tangy injera, the whole becomes more than the sum of its parts. Often served with plain yogurt, it makes for a flavorful and filling side dish or light meal on its own.
TEFF INJERA $3 (GLUTEN-FREE)
If your new to Ethiopian food, they are more than happy to make suggestions and give you descriptions, for reference, it's predominantly vegetarian dishes. Everything was tasty and filling, especially for being vegetarian... Oranges and mangoes stacked in pyramids, crates of fresh, fist-sized avocados, bunch after bunch of dangling bananas – it’s hard to miss Ethiopia’s street-side juice bars. Stop by for a vitamin hit when you just can’t take any more coffee. Chunks of meat, fried in niter kibbeh (clarified butter) and served still sizzling – there’s no messing around with tibs. Combination of our vegan dishes; Red lentil, spilt peas, collard greens, cabbage and carrots.
GRILLED CHICKEN
As the foundation of almost all Ethiopian food, injera is bread, utensil and plate rolled into one. It’s a sour, tangy flatbread made from the super grain teff, which has a spongy texture, ideal for soaking up flavour. Meals often come served dolloped onto a large, circular injera, a colourful palette of delicious curry-like stews, fresh salads and sautéed vegetables. Your choice of protein, cooked with additional high heat to make it crispy.
Coffee
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Served with fresh diced onions, tomatoes, garlic and jalapeno peppers. Beef cubes slowly simmered in our traditional berbere sauce, onions, Ethiopian spices, and butter. Lean ground beef mixed with mitmita, spiced butter, ayib and peppers rolled with injera.
On fast days, the faithful don't fast completely but rather abstain from meat and dairy. This doesn't mean, however, that fast days are a vast flavor-free zone for observant Christians in Ethiopia. Far from it — Ethiopian vegetarian cooking, like the country's meat cookery, makes generous use of spices and spice mixes, making its meatless cooking so colorful and varied many diners won't miss the meat.
Subtly spiced, and often accompanied with chilli, garlic and minced onions, shiro can vary slightly from region to region depending on available ingredients, but its distinctive colour and creamy texture are ubiquitous. In more traditional restaurants, it’s served in a small clay pot taken straight from the stove, red hot, bubbling and spluttering. Head to Tsige Shiro, a specialist shiro place in Bole, Addis Ababa. Your choice of protein, diced into cubed shape and cooked with our spicy Awaze sauce along with fresh tomatoes, onions, jalapeno peppers, garlic and butter.
It’s a simple classic, cooked with red onions stir-fry style, accompanied with fresh greens and ever-present injera. Depending on how it’s garnished, it can be a mild or spicy dish. Heat things up with sliced fresh green chilli and plenty of berbere sauce.
But this concept is far from new, and Ethiopian cooks have been implicitly following the principles of nose-to-tail cooking all along. A case in point is dulet, a hearty dish of multiple cuts of meat – including tripe, liver, and lean meat – cut into small pieces and cooked together with a flavorful mixture of butter, chile, cardamon, onions, and pepper. The contrasting textures, from the chewy tripe and creamy liver, combine with the spices into a tantalizing whole. Even if you're not a huge fan of organ meat, this deeply flavored, protein-rich dish might change your mind. If you're a hard-core carnivore and resent the way vegetables and sauce get in the way of your meat in stews or other preparations, tere siga needs to be on your radar the next time you go out for Ethiopian food. One of Ethiopia's many meatless specialties is shiro, a highly seasoned puree of chickpeas or other legumes.
Whole brown lentils with onions and peppers, rolled with injera. Our Optimist Hall menu features classic dishes like the stuffed pastry Sambusa, the stir-fried meat and veggies Tibs, and the spongy bread Injera. Chunks of fish marinated in berbere spice and lime juice and then fried in sesame oil, olive oil and paprika, with grated garlic and ginger added. Mushroom sautéed with onion, garlic, tomato and red pepper and rosemary.
Yes, this means the meat is served virtually raw –- think of it as an Ethiopian analogue to steak tartare. But to play it safe, you can also order kitfo cooked, in which case the meat is heated more thoroughly with the spiced butter mixture). So it's not surprising that many popular Ethiopian dishes feature injera, the country's signature fermented flatbread, as their central ingredient. If you're a fan of fajitas, you'll want to try tibs, another classic of the Ethiopian kitchen. It's basically small slices or chunks of meat (either beef or lamb) quick-fried in butter with onions and garlic, but can take on a range of flavorings, from super-spicy to mild.
The ceremony coffee comes with a burning of Frankincense which was very calming and relaxing. The coffee is strong, hot and very good, very much in the traditional Ethiopian style... If you're a vegetarian -– or an omnivore who wants something lighter to balance out a rich meat dish -– beyainatu is exactly what you need.
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