Selam Restaurant

Doro Wat

The cornerstone of Ethiopian cooking — chicken slow-braised in deeply spiced berbere sauce with a hard-boiled egg that soaks up the heat

Kitfo

Ethiopian beef tartare seasoned with mitmita and spiced butter — served raw, medium, or fully cooked, with a rich mineral intensity that rewards the brave

Misir Wat

Red lentils cooked down with berbere into a dense, fiery stew — one of the best arguments for vegetarian Ethiopian eating

Tibs

Sautéed lamb or beef with onions, jalapeño, and rosemary — the texture is firmer and more satisfying than the slow-braised wats

Gomen

Collard greens cooked with onion and niter kibbeh (spiced clarified butter) — a grounding, earthy counterpoint to the heat of the wats

Vegetarian Combination Platter

A generous spread of lentil, split pea, and vegetable stews arranged on a shared injera — the best way to experience the range of the kitchen