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Eat Morels scores blend thousands of public reviews from across the web with ratings from Eat Morels diners — as diners weigh in, their ratings take the lead.
Ethiopian · Old Toronto · $$
Smooth chickpea flour stew seasoned with niter kibbeh spices — silky, mild, and satisfying in a way that surprises first-timers
Smooth, spiced chickpea flour stew that coats the injera like a savory gravy — a comfort staple in both Ethiopian and Eritrean traditions
Ground chickpea powder stewed to a smooth, silky consistency with onion and spice — understated but deeply satisfying, especially scooped with torn injera
Ground chickpea and broad bean flour stew with onion and spiced butter — silky, mild relative to the berbere dishes, underrated as a solo plate or platter anchor
Ethiopian · York · $$
Smooth, slow-simmered chickpea flour stew seasoned with berbere — deceptively simple and one of the most comforting dishes on a traditional Ethiopian menu.
Ground chickpea and bean flour stew cooked with spiced butter — creamy, mild, and an excellent counterweight to the heat of the berbere dishes
Smooth chickpea flour stew with a subtle heat — mild enough to be a gateway dish for spice-shy diners, deeply satisfying on injera
Smooth chickpea flour stew cooked down into a thick, earthy sauce — a fasting staple that eats like comfort food
Ethiopian · Old Toronto · $
A smooth, thick chickpea flour stew with a mellow spice profile — comforting and ideal for scooping with injera
Ground chickpea stew with onion and spice — thicker and more filling than it looks, a comfort-food staple worth ordering even when buried in a combo
Smooth, slow-cooked chickpea flour stew with niter kibbeh — subtle and creamy, a good entry point for stew-skeptics
Slow-simmered chickpea flour stew with a smooth, deeply savory finish — simple but hard to stop eating
