
Based on 122 reviews
The Eritrean staple — slow-braised beef in a berbere-forward sauce, rich and fragrant, torn apart with injera rather than cutlery
Smooth chickpea powder stew with a deep, earthy spice profile — the sleeper hit of Eritrean menus and the best vegetarian option here
Pan-fried cubes of lamb or beef with onion and jalapeño, served sizzling — the more textured, less saucy counterpart to the stews