Ethiopian House Menu and Specials
*Below is a selection of popular dishes. Please inquire regarding prices, specials and availability
Diners at Ethiopian House enjoy the chance to partake in an authentic experience. Firstly, cutlery? Look around you. There is none! Injera (flatbread) is broken with the fingers and used to enfold meat, vegetables, sauce, and all! Bon Appetit.
Don't fear -- Washing of hands immediately before and after a meal is, of course, the norm when dinning at the Ethiopian House.
Seasoned jalapeno pepper (hot) stuffed with seasoned tomatoes and onions
Whole lentils boiled and mashed with lemon green chilli and seasonings (served cold)
Pieces of Injera mixed with tomatoes, onions, green chillis in oil and lemon dressing (served cold)
Injera mixed with dried pea flour (served cold)
Romain lettuce, tomatoes, jalapeno peppers, onions with oil and lemon dressing served with bread or injera
Pieces of Injera mixed with berbere* sauce
Strips of beef prepared with berbere or awaze* and salt and pepper, dried and served in small pieces mixed with injera
Injera sauteed in pan fried beef with dried hot green peper topping
Pan fried beef sauteed with onions, garlic, green peppers, tomatoes and awaze* with injera
Pan fried tender strings of beef cooked with awaze*, onions, green peppers (with injera) Minimum preparation time 30 minutes
Steak tarter sauteed with warm keebe* and a dash of hot pepper sauce to taste (served row, rare, medium or well-cooked, with injera, aib* and kale)
Chunks of tender beef mixed in seasoning, awaze*, keebe* and sauce (served row, rare, medium or well-cooked, as desired, with injera). Best served rare
"Of Each Kind" small servings of Nos.9 and 11 (Tibs and Kitfo Special) with Gomen (collard greens) and aib*
Vegetables and Beef Mix
Tibs (pan fried beef), Tikil Gomon (Cabbage&Carrots), Atakelet wot (string Beans & potatoes and Cottage Cheese)
Gomen Be Sega
Fresh collard green with fried beef sauteed with seasoned butter, fresh tomato, berbere, green pepper and onion and cottage cheese
Highly-seasoned chick peas (powder) in berbere sauce mixed with cubes of beef
Chicken stew (Doro Wat)
Chicken legs and thighs marinated in lemon juice, then sauteed in butter and Seasoned with garlic, fresh ginger and fenugreek, then coated with barbere Sauce and cooked gently until tender, served with hard boiled egg and aib (Cottage cheese) with injera.
Meat Lunch Special (12-3pm)
Small servings of Tibs (pan fried beef) Kitfo (beef tartar) or cooked Collard greens and Cottage cheese Served with INJERA (bread)
Vegetarian Lunch Special (12-3pm)
7 small servings of Vegetarian dishes Served with INJERA (bread)
Veg and Beef Lunch Special
Tibs (fried beef) Tikil Gomon (Cabbage & Carrot) Atakelt wot (String Beans & Potatoes) Cottage cheese Served with INJERA (bread)
Do you know what it means? Glossary of ingredients!
*berbere: A dry pepper powder, the end - product of an intricate process in which numberous spices are carefully blended.
*awaze: A paste made from small hot red peppers, cardamon, and cloves or afrinji made from red pepper.
*mitmita: A powder made from small hot red peppers, cardamon, and cloves or afrinji made from red pepper seeds, ginger, garlic, onions and black pepper.
*keebe: Ethiopian butter which is clarified. In the process, chopped ginger, garlic and onions are added along with other spices, including fenugreek, white cumin, basil, cardamon, oregano and turmeric.
*aib: Cottage cheese