King Solomon and Queen of Sheba Ethiopian Restaurant

Doro Wat

Slow-braised chicken in a deep berbere sauce with a whole boiled egg — the benchmark dish of any Ethiopian kitchen and the one to judge the restaurant by

Lamb Tibs

Sautéed cubed lamb with onions, jalapeño, and rosemary — browned at the edges and served sizzling, a textural counterpoint to the stewed dishes

Vegetarian Fasting Platter

A spread of misir (red lentils), gomen (collard greens), shiro, and chickpea dishes arranged on injera — one of the more complete vegan platters in Toronto's Ethiopian scene

Kitfo

Ethiopian-style spiced minced beef, served raw or lightly warmed (lebleb), seasoned with mitmita and niter kibbeh — rich and intensely flavoured

Misir Wat

Red lentil stew cooked down with berbere until thick and earthy — the vegetarian backbone of the menu and excellent on its own

Gomen

Braised collard greens with garlic and ginger — a palate-cleansing counterpoint to the heavier meat stews on the platter