Mudai Ethiopian Restaurant

Doro Wat

Slow-braised chicken drumsticks in a deeply spiced berbere and red onion sauce, served with a hard-boiled egg that soaks up the heat — the cornerstone dish of Ethiopian cooking

Kitfo

Ethiopian beef tartare seasoned with mitmita and niter kibbeh, served raw or lightly cooked — rich, aromatic, and unlike anything in Western raw-beef preparations

Veggie Combination

A sampler of plant-based wats — typically misir (red lentils), gomen (collard greens), atakilt (cabbage and potato), and tikel gomen — arranged on a shared injera, strong enough to order as a meal

Tibs

Sautéed lamb or beef cubes with jalapeños, onions, and rosemary — firmer texture than the stewed dishes, good contrast on a combination platter

Misir Wat

Red lentils simmered in berbere — earthy, slightly smoky, and one of the most satisfying vegetarian wats in the Ethiopian canon

Gomen

Collard greens braised with garlic and ginger — mild and slightly bitter, a necessary counterbalance to the richness of the meat dishes