Kategna Ethiopian Restaurant

Kitfo

Ethiopian beef tartare seasoned with mitmita and niter kibbeh, served with house-made ayib and gomen — one of the better versions in the South Bay

Doro Wat

Slow-cooked chicken drumstick in a rich berbere-spiced red stew with a whole hard-boiled egg, the classic marker of a kitchen's skill

Tibs

Sautéed beef or lamb with onions, jalapeño, and rosemary — well-seared with good char and seasoning

Vegetarian Combination

A spread of misir wat, gomen, tikil gomen, and ayib arranged on injera — a complete meal that holds its own against the meat options

Misir Wat

Red lentils cooked down with berbere into a thick, deeply spiced stew — a reliable benchmark of the kitchen's spice work

Injera

Properly fermented teff flatbread with good tang and the right porous texture to absorb the stews