MEAT
DISHES
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DIRECTIONS
BEEF
B1. Siga
we't: (Beef Stew) : Small cubes of marinated lean beef
cooked in low heat with onions, berbere, garlic, ginger and other
exotic Ethiopian Spices.
B2. Awaze Tibs: Chopped lean Beef marinated,
cooked with onion garlic and other herbs and spices, an Ethiopian
favorite! (Spicy)
B3. Derek Tibs: Cubes of filletr mignon pieces
marinated in red wine sautéed with onion and bell peppers.
B4. Kitfo (Spicy) : Finely chopped tender
sirloin seasoned with "Mitmita" and "Kibe"
traditionally served raw, steak Tatar style but can be cooked to your
liking.
B5.
Gored Gored: Tender sirloin cubed and seasoned with Awaze
& Kibe served raw. (Spicy).
LAMB
L1.
Yebeg Alicha (mild lamb stew) : lamb stew seasoned and
cooked with various spices.
L2.
Fasika Tibs (lamb) : Succulent lamb meat with bone marinated
with onion. garlic. and rosemary and cooked to perfection on a hot
pan. Highly recommended.
L3. Awaze
Tibs (Spicy) : Cubes of lamb marinated with olive and berbere
cooked with onion, garlic and rosemary.
CHICKEN
C1.
Doro We't (a festival meal) : Hot and spicy stew prepared
with Ethiopian spices. Served the traditional way with hard-boiled
eggs.
C2.
Doro Tibs : Tender Morsels of boneless chicken breast stir
fried with garlic, ginger & peppers.
FISH
Assa
T'ibs : Tilapia filet seasoned with herbs and spice and
pan fried to perfection served on a bed of tomato salad and two veggie
dish.
Yesiga Beye'ainetu (meat Combination) : Combination of
B1, L1, C1.
