marbled cuts of beef are slow-cooked in a mild onions sauce with chopped collared greens, garlic and blend of alicha seasonings

dices of lean beef are seared on hot skilled then slow cooked in a hot berbere stew

a mild stew of diced and on the bone lamb

split peas are milted together with a perfect blend of berbere, herbs and onions. slow-cooked into a creamy dip for your injera

split lentils are stewed with onion, garlic and blend of mild ethiopian herbs

finely chopped collard greens are cooked in their own steam with mild seasonings and olive oil

diced vine ripened tomatoes, peppers, onion and crumbled injera are tossed together in a lemon & olive oil vinaigrette

green lentils, onions chili pepperes are coarsely mashed in an ethiopian mustard vinaigrette

vine ripened tomatoes, jalapenos and red onions chopped and tosses in a spicy vinaigrette

injera is rendered into an amber toast with a coating of awaze and kibe

freshly made lamb stew served with injera

a mild stew of diced and on-the-bone lamb

tender cubes from the leg of a lamb marinated in white wine and kibe then sauteed to perfection

legs of range chicken are slow-cooked in dense stew of onions, berbere and kibe, boiled small eggs are knife-poked and simmered in the stew. a high-holiday treat served with two legs and small egg

turmeric and cumin take the place of berbere in this mild version of doro wot

dices of lean beef are seared on hot skillet then slow cooked in a hot berbere stew

lean beef grounded and cooked in mild green pepper sauce, red wine and jalapeno and seasoned with ginger and garlic

lean beef grounded and cooked in mild sauce and jalapeno and seasoned with ginger and garlic

seasoned ethiopian beef jerky is cooked in a hot kibe sauce and tossed with sherds of injera

extra lean cuts of prim beef are finely chopped and soaked in basil clarified butter and mitmita. served with a mash ethiopian feta cheese and collard greens

tibs wot (9), menchet abesh wot (10), menchet abesh alecha (11), gomen besega (16), bozena shiro (17), yebeg wot (1), and yebeg alecha (2)

split lentils are stewed with onion, garlic and blend of mild ethiopian herbs

split pea are cooked in onion, garlic and olive oil. mild yellow dish with a touch of turmeric and subtle blend of herbs and spices

split peas are milled together with a perfect blend of berbere, herbs and onions, slow-cooked into a creamy dip for your injera

chick peas flour molded (dumpling style) sauteed and cooked in berbere sauce

finely chopped collared greens are cooked in their own steam with mild seasonings and olive oil