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Essential components of Ethiopian cooking are berbere, a spicy red pepper paste, niter kibbeh, a spice-infused clarified butter, and injera. Injera, the sourdough pancake-like bread of Ethiopia, is made from a fermented sourdough teff batter – in this way, it has a slightly tangy flavor and a wonderful light and airy texture. Most traditional dishes have a stewy consistency. Alicha indicates a mild stew while Wots are stews with the spicy flavor of berberé. Sautéed meats add to the variety of a meal.

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