Lalibela Restaurant - Bloor St

Doro Wat

Slow-braised chicken leg in a dark, aromatic berbere sauce with a hard-boiled egg — the flagship dish of any serious Ethiopian kitchen, and Lalibela's is properly spiced and richly built

Kitfo

Ethiopian-style beef tartare seasoned with mitmita and niter kibbeh, served raw or lightly warmed — lean, buttery, and fiery in the best way

Vegetarian Combination Platter

A mound of injera topped with misir wat, gomen, tikil gomen, and ayib — a satisfying and well-balanced spread that shows the kitchen's range beyond the meat dishes

Tibs

Sautéed beef or lamb with onions, jalapeño, and rosemary — a drier, more texturally direct option for those who want something less stew-like

Misir Wat

Red lentils simmered down with berbere until thick and deeply spiced — one of the best individual dishes to judge an Ethiopian kitchen by, and this version holds up

Injera

The house sourdough flatbread made from teff — notably tangy and elastic, functioning as plate, utensil, and carb all at once; a reliable version of the staple