Selamta Restaurant and Bar

(SAMOSA) trianular, deep-fried pastry stuffed with beef, chicken or vegetables and/or lentils.

slow-simmered tender lamb in spicy savory berbere sauce- served with a side of spinach and house made Ethiopian-style cheese.

shredded injera stir-fried with berbere , jerky beef and kibbe. It usually served with more injera or bread on the side.

(legume stew) - reddish, saucy dish is made by combining a flour of ground split peas and/ or chickpeas with kibbe, or spiced clarified butter.

A bag of freshly baked pure teff injera ( 5 sheets of injera )

a lightly spiced chikpea or bean puree. Minced onions garlic and oil, ground ginger or chopped tomatoes and chilli peppers and spices

white salad is mixed with a variety of vegetables and romaine salad side is made with house dressing.

seasoned milled chickpeas simmered with cubes of lean beef.

Romaine Lettuce, sliced Tomatoes, and Onions tossed in dressing of Lemon and extra Virgin Olive Oil.

shredded injera stir-fried with berbere and kibbe. It usually served with more injera or bread on the side.

A blend of dishes. Combination of Gomen (boiled collard greens sau-teed with red onions), Yatakit Wat (carrots, potatoes, cabbage), Yemsir Wat (lentils with garlic, ginger, onion sauce) Yekik Alicha (yellow split peas) Beets and Potato Salad, Misir Alicha (shole lentil stew) and salad.

A delicious and generous combination of our finest meat dishes.

lean beef or lamb sauteed with awaze sauce, fresh rosemary, onions, jalapeno peppers, fresh tomatoes and garlic.

finger length strips of tender lean beef marinated and sauced in Kategna's spice, butter, green pepper, onions, garlic, and resh rosemary.

ground raw beef, marinated with mitmita(a chili powder) and butter (a clarified butter infused with herbs and spices) and could be served with 2 sides, gomen (cooked collard greens), cheese