Horn of African Ethiopian Cuisine

Tomato, red onions, green chili, lemon juice, and feta or tahini.

Crumbed organic chicken strips with a green salad, feta, and a traditional salad dressing.

Minced beef or lentils with red onions, celery, green chili, spring onion, and wrapped in pastry served with Ethiopian salsa.

Toasted injera with kibe herb butter and berbere.

Hommus and tahini with awazey-chili dips served with pita bread.

Free-range chicken breast strips, marinated in berbere, crumbed, and dipped in white sesame seeds served with Ethiopian salsa.

Lamb stew Ethiopian style with red onion, ginger, garlic, kibe plus a selection of very mild herbs, and spices.

Meat is marinated for two days with berbere, extra virgin olive oil, and herbs.

Free-range chicken and cooked in a rich red onion sauce with ginger, tomato, garlic, traditional spices, and boiled eggs. Served with yogurt.

Goat stew with red onion, garlic, berbere, and chef's family's traditional seasoning.

Your choice of lamb or beef cooked in shiro wot black-eyed pea dahl with fresh tomato, garlic, onion, and kibe herbed butter.

Free-range chicken sauteed in a special homemade barbed butter with garlic, tomato, onion, and spices.

Chopped lamb, pan-fried with garlic, red onion, tomato, green chili, and traditional spices.

Your choice of lamb or beef with spinach and pan-fried.

Spiced dry beef fir fir cooked with dirkosh-dried injera.