Zeni

Doro Wat

Slow-braised chicken legs in a deep, brick-red berbere sauce with a whole hard-boiled egg — the restaurant's most requested dish and the right place to start

Kitfo

Ethiopian beef tartare seasoned with mitmita and niter kibbeh — tender and richly spiced, served raw or lightly cooked on request

Vegetarian Combination

A full platter of rotating plant-based preparations — misir, gomen, shiro, and fresh ayib — that shows off Ethiopian vegetable cooking at its most expressive

Tibs

Sautéed beef or lamb tossed with onion, jalapeño, and rosemary — simpler and more straightforward than the stews, but deeply savory

Misir Wat

Red lentils cooked down with berbere and aromatics into a thick, warmly spiced stew — earthy and deeply comforting

Gomen

Collard greens braised with niter kibbeh and garlic — a slightly bitter, aromatic counterpoint to the richer stews on the platter

Shiro

Silky chickpea flour stew with a mellow, onion-forward spice profile — softer and more subtle than the lentil dishes

Tej

Traditional Ethiopian honey wine — lightly sweet, slightly funky, and a better match for the spiced stews than beer