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Siga wot (beef) and misir wot (lentils, a good option for vegetarians) are other common types to try. For good doro, drop in at Kategna, a trendy place in Bole known for its modern takes on traditional classics. A national favourite, it can be made from pretty much anything, but doro (chicken) is by far the most popular choice. Expect tons of heat – berbere, a tongue-tingling concoction of chilli powder, ginger, fenugreek, cardamom, garlic and other spices, is used heavily – and rich flavours. Minced beef tartare seasoned with mitmita, exotic spices, and Enat’s spiced butter, served with a side of ayib and gomen. The lentils (red and yellow), and cabbage dishes were by far my favorite and the most flavorful.
SHIRO
While tere siga, like most Ethiopian dishes, is served with injera, it also comes with a knife so diners can slice off bite-sized pieces at will. One legend states that it was first devised by military operatives in the 16th century as a way for soldiers to get their protein fix without lighting fires and being detected by enemy forces. The dish's popularity today makes an odd kind of sense in light on the heavily vegetarian diet kept by Ethiopia's majority Christian population. While observant Christians do forgo meat and dairy for nearly half the days of the year, most are not strict vegetarians. So on the days when their faith allows meat, they're happy to go all in. While Ethiopian cooking celebrates meat in all forms, it also has a long tradition of vegetarian cooking.
UNBELIEVABLY delicious
Your choice of protein, diced into cubed shape and cooked with fresh tomatoes, onions, jalapeno peppers, garlic and butter. Savory beef cubes simmered in a special sauce made from chickpea flour, herbs & spiced butter. Cubes of raw, tender beef warmed in spiced butter, mitmita sauce, onions, and peppers. A version of firfir you're likely to find in Ethiopian restaurants in the U.S. is dabbo firfir, a modest dish of crumbled injera tossed with melted butter and berbere, a traditional Ethiopian spice blend. It doesn't look or sound like much, but looks can be deceiving –- berbere is deeply flavorful, and combined with tangy injera, the whole becomes more than the sum of its parts. Often served with plain yogurt, it makes for a flavorful and filling side dish or light meal on its own.
Injera
But this concept is far from new, and Ethiopian cooks have been implicitly following the principles of nose-to-tail cooking all along. A case in point is dulet, a hearty dish of multiple cuts of meat – including tripe, liver, and lean meat – cut into small pieces and cooked together with a flavorful mixture of butter, chile, cardamon, onions, and pepper. The contrasting textures, from the chewy tripe and creamy liver, combine with the spices into a tantalizing whole. Even if you're not a huge fan of organ meat, this deeply flavored, protein-rich dish might change your mind. If you're a hard-core carnivore and resent the way vegetables and sauce get in the way of your meat in stews or other preparations, tere siga needs to be on your radar the next time you go out for Ethiopian food. One of Ethiopia's many meatless specialties is shiro, a highly seasoned puree of chickpeas or other legumes.
It’s a simple classic, cooked with red onions stir-fry style, accompanied with fresh greens and ever-present injera. Depending on how it’s garnished, it can be a mild or spicy dish. Heat things up with sliced fresh green chilli and plenty of berbere sauce.
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Queen Sheba Ethiopian Restaurant & Bar
Translating literally as "a bit of every type," it's a colorful sampling of dishes that can include spiced lentils, potatoes, vegetable stews, and more. It's not only attractive to look at, but offers a variety of flavors and textures that can remind you how much flavor potential vegetables really have. Kitfo is traditionally esteemed for its high nutritional value and seen as a celebration food.
AVOCADO SALAD
From hearty, tongue-tingling stews and all-purpose flatbread, to powerful home-brewed honey wine, there’s nothing quite like eating out in Ethiopia. Gluten Free injera is a sour fermented flatbread with a slightly spongy texture, made out of our special teff flour. We were looking for a nice local restaurant to eat at during our trip to Charlotte, and we decided to try out Abugida's. We didn't quite know what we wanted, and the knowledgeable server gave us excellent recommendations as to what to order for first-timers.
The food was delicious, and their flavorful cheese dish was some of the best cheese we have ever tried... If you have not tried Ethiopian food, or experienced eating it, then you're in for a treat. I moved here from the Bay Area a while ago and at the time there was, may be one Ethiopian restaurant that I knew of in Charlotte. Now, we have a few to choose from, and Abugida has to be my favorite. Opt for betam leb leb (cooked) if the thought of nearly raw meat doesn’t appeal. Strips of chiken sauteed in onion,garlic,tomato,red pepper.
Chicken
Our vegan platter with your choice of one tibs (lamb, beef, chicken or mushroom) with one extra side. Some of our dishes use traditional ingredients so we’ve included a small dictionary at the bottom. At Enat Ethiopian Restaurant, we are dedicated to elevating the status and awareness of Ethiopian cuisine by fusing modern creativity with authentic delicious taste. The only thing better than our food is our impeccable service, through which we demonstrate warmth, professionalism, and integrity. Served in equally distinctive bottles called bereles, these small glass beakers give off a hint of middle school biology nostalgia.
As the foundation of almost all Ethiopian food, injera is bread, utensil and plate rolled into one. It’s a sour, tangy flatbread made from the super grain teff, which has a spongy texture, ideal for soaking up flavour. Meals often come served dolloped onto a large, circular injera, a colourful palette of delicious curry-like stews, fresh salads and sautéed vegetables. Your choice of protein, cooked with additional high heat to make it crispy.
Some versions get an extra flavor boost from spiced butter, an Ethiopian pantry staple consisting of clarified butter simmered with spices such as coriander, cinnamon, and cloves. Pieces of injera soaked in spiced berbere sauce, cooked with fresh diced tomatoes, onions, garlic, jalapeno peppers, and Enat’s special spices. While this hearty dish is popular on fast days, it's not seen as an abstemious dish by any means. Indeed, some variants –- such as tegabino shiro, which is thickened with flour and served still bubbling in a tiny clay pot –- are downright festive in their presentation. Shiro can also be served for breakfast, mixed with shredded injera (Ethiopian fermented flatbread) –- this makes the already hearty puree an even more fortifying way to start a busy day. For home cooks who want to try their hand at shiro, an easy shortcut to getting a super-smooth texture is to use chickpea flour instead of cooked, mashed chickpeas.
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Subtly spiced, and often accompanied with chilli, garlic and minced onions, shiro can vary slightly from region to region depending on available ingredients, but its distinctive colour and creamy texture are ubiquitous. In more traditional restaurants, it’s served in a small clay pot taken straight from the stove, red hot, bubbling and spluttering. Head to Tsige Shiro, a specialist shiro place in Bole, Addis Ababa. Your choice of protein, diced into cubed shape and cooked with our spicy Awaze sauce along with fresh tomatoes, onions, jalapeno peppers, garlic and butter.
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