Cafe Dareye

Vegetarian Combo Platter

A spread of four or more stews — lentil, split pea, collard greens, and chickpea — arranged on a single wide injera with extra rolls on the side for scooping

Misir Wat

Red lentils slow-cooked in berbere spice blend until the sauce is thick, earthy, and faintly smoky — a textbook version of the Ethiopian staple

Gomen

Collard greens braised with garlic, ginger, and a hit of spiced butter that keeps them silky without going mushy

Doro Wat

Bone-in chicken simmered low and slow in a deeply red berbere sauce, finished with a hard-boiled egg — the classic Ethiopian centerpiece

Tibs

Sautéed beef or lamb with onions, jalapeño, and spiced butter — a drier, more textured counterpoint to the stew-heavy menu

Sambusa

Fried pastry triangles stuffed with spiced lentils, crispy at the edges with a warm, savory center — a solid starter while the main plate is assembled