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Tofu Tibs Tofu sautéed in herb-seasoned olive oil with fresh garlic, onion and rosemary |
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Yemisir Wot Organic red lentils slow-cooked in flavorful berbere sauce, red onion, fresh garlic. |
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Yekik Alicha Organic split pea in a mild turmeric sauce cooked with red onion, fresh ginger, and herb-seasoned olive oil |
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Gomen Fresh collard greens / spinach cooked in herb-seasoned oil with onion, garlic and green pepper |
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Shiro Split pea-flour cooked in red berbere sauce with onions, fresh garlic and herb-seasoned oil or butter |
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Azifa Boiled whole brown lentils mashed and blended with onion, green pepper, garlic, lemon and senafich (Ethiopian mustard) |
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Buticha Organic chickpea, garlic, onion, mild jalapeno and olive oil. |
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Telba Wot Flax seed flour stew cooked in olive oil with onion, fresh tomato and a blend of spices. |
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Enguday Tibs Mushroom sautéed in herb-seasoned oil with garlic, tomato, onion and bell pepper. |
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Enguday Wot Mushroom cooked in red berbere sauce with onions, fresh garlic and seasoned oil |
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Ye-Tsom Firfir shreds of injera simmered in tomato and berbere (ground hot pepper) sauce rich with flavorful spices |
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Vegetarian Combination A serving of our specialties: Gomen (collard greens), Yekik Alicha (split peas), Yemisir Wat (red lentils), and Salad |
| Enkulal Firfir: Three eggs scrambled with onion, fresh garlic and herbs (Ethiopian style). |