
Based on 1,272 reviews
Slow-braised chicken in a deeply spiced berbere sauce with a hard-boiled egg absorbing the dark, layered heat — the defining Ethiopian stew
A spread of lentil wats, split peas, sautéed greens, and ayib arranged on injera — the best way to sample the full range of the kitchen
Sautéed beef or lamb with onions, peppers, and spiced clarified butter — caramelized edges, tender center, a reliable entry point for meat eaters
Red lentils simmered in berbere until thick and deeply flavored — one of the most universally praised items on the vegetarian side