Top Doro Wat dishes in Toronto

Slow-braised chicken in a deep berbere sauce with a whole boiled egg — the benchmark dish of any Ethiopian kitchen and the one to judge the restaurant by

Slow-braised chicken pieces in a deeply spiced berbere sauce with a whole hard-boiled egg — the national dish done properly, rich and unapologetically fragrant

The national dish done properly — chicken slow-braised in a deep berbere and niter kibbeh sauce, with a hard-boiled egg that absorbs the heat over time

Slow-braised chicken leg in a dark, aromatic berbere sauce with a hard-boiled egg — the flagship dish of any serious Ethiopian kitchen, and Lalibela's is properly spiced and richly built

Classic Ethiopian chicken stew slow-cooked in a deep berbere and onion sauce, served with a hard-boiled egg that soaks up the heat — the dish to judge any Ethiopian kitchen by.

Slow-braised chicken in a deeply spiced berbere sauce with a hard-boiled egg absorbing the dark, layered heat — the defining Ethiopian stew

Slow-braised chicken legs in a deep, brick-red berbere sauce with hard-boiled egg, the defining dish of Ethiopian cooking and a reliable measure of any kitchen's spice command

Slow-braised chicken legs in a rich, deeply spiced berbere sauce with a hard-boiled egg that absorbs the stew's heat overnight

The canonical Ethiopian chicken stew, rich with berbere and slow-cooked until the meat nearly falls apart, served with a whole hard-boiled egg soaked in the sauce

Slow-cooked chicken in a rich, deeply spiced berbere sauce with a whole hard-boiled egg — the benchmark Ethiopian stew done with care

The foundational Ethiopian chicken stew — deeply spiced berbere sauce, slow-cooked to a rich, rust-colored intensity, served with a whole hard-boiled egg

Ethiopia's iconic slow-braised chicken in deep-red berbere sauce, served over injera with a hard-boiled egg soaking up the spiced butter

The benchmark Ethiopian dish — slow-braised chicken in a deeply spiced berbere sauce with a whole hard-boiled egg, rich and complex

Ethiopia's signature dish — chicken slow-braised in a deep, fiery berbere sauce with a hard-boiled egg steeped in the stew until the yolk takes on the rust-red spice

Slow-braised chicken leg in a deeply spiced berbere sauce with a hard-boiled egg — the flagship dish of Ethiopian cooking, and a reliable benchmark of any kitchen's skill

Slow-stewed chicken in berbere-spiced sauce with a hard-boiled egg — the benchmark dish of any Ethiopian kitchen, and a reliable order here

Slow-braised chicken in a deep berbere-spiced sauce with a hard-boiled egg — the canonical East African stew done right