
Based on 234 reviews
A spread of lentil wots, gomen, and seasonal vegetable stews arranged on injera — consistently cited as a highlight for the depth of spicing across each element
Slow-stewed chicken in berbere-spiced sauce with a hard-boiled egg — the benchmark dish of any Ethiopian kitchen, and a reliable order here
Sautéed beef or lamb with onions, tomatoes, and jalapeño — served sizzling, the spice level is assertive without being aggressive
Ethiopian beef tartare seasoned with mitmita and spiced butter — typically available raw or lightly cooked; not every Ethiopian spot in Toronto does it well, but worth asking about here