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                    Guide To Ethiopian Cuisine

                    Alicha (al-ee-cha)

                    A mild version of a stewed dish, usually slow cooked or stewed with tumeric

                    Ambasha (am-ba-sha)

                    Traditional thick skillet-baked Ethiopian bread

                    Awaze (ah-wa-zay)

                    A spicy red pepper paste

                    Ayib (aa-yib)

                    Homemade Ethiopian farmers cheese

                    Berbere (ber-ber-e)

                    A powdery mixture of dried chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek.

                    Beyaynatu (be-ye-ay-naa-too)

                    Is a mixed platter which includes a variety of different dishes the word itself means “Many Kinds”

                    Buna (boo-na)

                    Ethiopian coffee, traditionally brewed in a clay jebena pot and served black

                    Fir Fir (fir-fir)

                    Shredded pieces of injera, sautéed in a spicy butter sauce

                    Injera (een-jer-aa)

                    Ethiopian flat bread, made of a mixture of fermented whole wheat and teff flour

                    Jebena (jeb-e-na)

                    Traditional clay pot, used for brewing and pouring Ethiopian coffee

                    Kitfo (kit-fo)

                    Ethiopian steak tartar made from freshly ground meat, butter, and spices

                    Messob (meh-sob)

                    A communal dining experience utilizing a shared round platter

                    Mitmita (mit mee-ta)

                    A blended powder of spicy red peppers and salt

                    Shai (shiy)

                    A blend of Ethiopian black tea leaves, infused with cardamom, cinnamon and cloves

                    Teff

                    A grain, the size of a poppy seed , that is gluten free and naturally high in protein and minerals

                    Teff Injera (teff een-jer-a)

                    A traditional injera bread that is gluten free and made entirely of teff flour

                    Tibs (tibs)

                    Sautéed meat, seafood, or vegetable dish, often cubed

                    Wot (wot)

                    A thick spicy stew made using a base of onions, garlic, ginger and berbere powder

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