Based on 174 reviews
A generous spread of lentil, chickpea, and collard green wots arranged on a single sheet of injera — the clearest showcase of the kitchen's spice work
The canonical Ethiopian chicken stew, rich with berbere and slow-cooked until the meat nearly falls apart, served with a whole hard-boiled egg soaked in the sauce
Minced beef seasoned with mitmita and niter kibbeh — the Ethiopian answer to steak tartare, served raw or lightly cooked on request
Pan-seared cubes of beef or lamb with onion and jalapeño, one of the few preparations that highlights the meat's texture rather than submerging it in a stew
