15 minEnvío $7.00
Oakland, CA
A pair of Ethiopian style triangular phyllo-pockets, stuffed with whole lentils, fresh garlic, jalapeno and onions.
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A pair of Ethiopian style triangular phyllo-pockets, stuffed with beef, fresh garlic, jalapeno and onions.
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Hearts of romaine lettuce, onions, tomatoes, and jalapeno mixed with virgin olive oil and Ethiopian style house dressing.
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Sauteed marinated chicken or lean beef over salad
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Blended fresh roma tomatoes, onions, green peppers and fresh garlic pureed with olive oil and mixed with house dressing and injera.
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Split red lentils simmered with onions, garlic, berebere sauce and a blend of mild Ethiopian herbs, spiced just enough to have a bit of a kick.
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Light vegetarian stew made from organic split pea in tumeric sauce cooked with fresh sliced ginger, and basil, with a touch of Ethiopian herbs.
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Pureed chick peas cooked with onions, garlic, vegetable oil and Ethiopian herbs.
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Fresh chopped collard greens, onions, garlic and Ethiopian herbs cooked in vegetable oil.
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Fresh yellow cabbage, potatoes and long cut carrots cooked in a mild caramelized onion sauce and garlic.
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A Combination dish of the above items
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Finely chopped tenderloin of beef, traditionally served very rare, warmed only by melted nittir kibbe, Ethiopian purified and spiced butter. This purified butter is further spiced with a special herb called koseret that gives Kitfo its unique and distinct flavor. It can be served raw, lightly cooked or well cooked with Ayeb (home made cheese)
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Lean cubed beef tenderloin simmered in a blend of red pepper, awaze and herbed butter. It is served raw or rare
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Tender chopped beef sauteed to perfection with onions, fresh rosemary and green pepper then rapidly fried in seasoned vegetable oil.
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Tender cubes marinated in Awaze sauteed with fresh onions, jalapeno & fresh rosemary.
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Injera tossed in a succulent sauce of tender chunks of lean beef sauteed in berbere, onions, garlic and blend of Ethiopian herbs.
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Hot and spicy beef stew made of lean beef sliced and simmered slowly in berbere, nittir kibbe ( purified and seasoned butter), with finely chopped onions and garlic.
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Quanta is the traditional Ethiopian technique for naturally preserving meat. It is marinated in salt and red pepper and dried naturally giving it a unique and subtle flavor when cooked into stew and served tossed with pieces of injera.
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Succulent chunks of fresh lamb marinated in white wine, sauteed in butter seasoned with onions, green pepper, tomatoes and rosemary
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Tender pieces of lamb braised slowly in green pepper and tumeric sauce, flavored with an Ethiopian herb, ginger and touch of jalapeno peppers.
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A combination of Doro Wot, Beg Alicha and Sega Wot
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A combination of Vegetarian Messob and Meat Messob
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Tender chicken marinated in lemon, sauteed in seasoned butter and stewed in a berbere sauce, flavored with onions, garlic and ginger root with a pinch of cardamon. Served with boiled egg and a chicken drumstick.
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Boneless marinated chicken sauteed with onions, jalapeno, garlic and fresh rosemary.
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A combination of Doro Wot, Beg Alicha and Sega Wot
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A combination of Vegetarian Messob and Meat Messob
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Boneless cubes of catfish marinated in white wine and sauteed in fresh garlic, onions and jalapeno, served with salad.
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Thin slices of fillet cat fish, lightly breaded and fried in vegetable oil, served with side salad and misir wot .
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Naturally carbonated mineral water from Ethiopia
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