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A sprawling communal platter of misir wat, gomen, tikel gomen, and more — each preparation distinct, layered with turmeric and berbere, served on a wide sheet of injera
Bone-in chicken slow-braised in a deep, brick-red berbere sauce with hard-boiled egg — the classic Ethiopian centerpiece, rich and warming
Red lentils cooked down into a thick, spiced stew — earthy and deeply flavored from long-cooked onions and berbere, ideal for scooping up with injera
Collard greens cooked with garlic and ginger until silky — a reliable palate cleanser between richer stews