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        +01145928421 appetito@mikado-themes.com

        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


        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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