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While tere siga, like most Ethiopian dishes, is served with injera, it also comes with a knife so diners can slice off bite-sized pieces at will. One legend states that it was first devised by military operatives in the 16th century as a way for soldiers to get their protein fix without lighting fires and being detected by enemy forces. The dish's popularity today makes an odd kind of sense in light on the heavily vegetarian diet kept by Ethiopia's majority Christian population. While observant Christians do forgo meat and dairy for nearly half the days of the year, most are not strict vegetarians. So on the days when their faith allows meat, they're happy to go all in. While Ethiopian cooking celebrates meat in all forms, it also has a long tradition of vegetarian cooking.
MISER WOTT
By tradition, meals are enjoyed communally and are served on a large, round platter. All diners eat from this common platter with their hands (right hand only, please) and are expected to wash their hands before eating. This means everyone can help themselves to anything they want, and diners get to sample a little bit of everything. Here are some essential dishes you need to know about and try. The ritual of the cutting, known as q’wirt, is a big part of tere siga, and, like other Ethiopian meat dishes, it’s usually reserved for the most important of celebrations. A clay-red stew of chickpeas and broad beans, shiro is a vegetarian’s best friend in meat-mad Ethiopia.
MAIN DISHES
Your choice of protein, diced into cubed shape and cooked with fresh tomatoes, onions, jalapeno peppers, garlic and butter. Savory beef cubes simmered in a special sauce made from chickpea flour, herbs & spiced butter. Cubes of raw, tender beef warmed in spiced butter, mitmita sauce, onions, and peppers. A version of firfir you're likely to find in Ethiopian restaurants in the U.S. is dabbo firfir, a modest dish of crumbled injera tossed with melted butter and berbere, a traditional Ethiopian spice blend. It doesn't look or sound like much, but looks can be deceiving –- berbere is deeply flavorful, and combined with tangy injera, the whole becomes more than the sum of its parts. Often served with plain yogurt, it makes for a flavorful and filling side dish or light meal on its own.
SPECIALS
The ceremony coffee comes with a burning of Frankincense which was very calming and relaxing. The coffee is strong, hot and very good, very much in the traditional Ethiopian style... If you're a vegetarian -– or an omnivore who wants something lighter to balance out a rich meat dish -– beyainatu is exactly what you need.
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Tibs
Subtly spiced, and often accompanied with chilli, garlic and minced onions, shiro can vary slightly from region to region depending on available ingredients, but its distinctive colour and creamy texture are ubiquitous. In more traditional restaurants, it’s served in a small clay pot taken straight from the stove, red hot, bubbling and spluttering. Head to Tsige Shiro, a specialist shiro place in Bole, Addis Ababa. Your choice of protein, diced into cubed shape and cooked with our spicy Awaze sauce along with fresh tomatoes, onions, jalapeno peppers, garlic and butter.
While not much to look at (it looks exactly how you'd expect a bunch of mashed beans to look), there's far more to it than meets the eye. Recipes vary with cooks and regions, but a typical example includes garlic, tomatoes, berbere (Ethiopian spice mix), ginger, turmeric, and cinnamon. Versions can be thick (rather like mashed potatoes) or runny like a sauce. Firfir is a popular breakfast dish made from leftover injera. Shreds of the flat bread are cooked in a simple sauce of berbere, onions, oil or butter and sometimes with scrambled eggs (enkulal firfir).
INJERA
If your new to Ethiopian food, they are more than happy to make suggestions and give you descriptions, for reference, it's predominantly vegetarian dishes. Everything was tasty and filling, especially for being vegetarian... Oranges and mangoes stacked in pyramids, crates of fresh, fist-sized avocados, bunch after bunch of dangling bananas – it’s hard to miss Ethiopia’s street-side juice bars. Stop by for a vitamin hit when you just can’t take any more coffee. Chunks of meat, fried in niter kibbeh (clarified butter) and served still sizzling – there’s no messing around with tibs. Combination of our vegan dishes; Red lentil, spilt peas, collard greens, cabbage and carrots.
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And while coffee has long been part of the Ethiopian landscape, it's never been taken for granted. The traditional Ethiopian coffee ceremony –- which you can experience yourself if you find the right restaurant, even in the U.S. –- shows the culture's reverence for coffee. First, the serving table is scattered with fresh grass to evoke the outdoors. Next, the hostess lights a stick of incense before showing the guests a pan of green coffee beans, which she roasts over an open flame before grinding.
Water is then brought to a boil in the coffee pot, traditionally a round clay pot with a long neck and spout, before the ground coffee is added and heated. The strong, fresh brew is served with sugar in tiny cups –- a perfect way to cap off a rich Ethiopian meal and appreciate coffee as it was originally intended to be enjoyed. Fresh chopped collard greens simmered with beef cubes and ribs, finished with Ethiopian butter and spices. Injera – a spongy, tangy, crepe-like flatbread – is foundational to Ethiopian cuisine, both in a literal and metaphorical sense. In most cases, injera forms the literal base of the meal — the large platter on which your food is served will be lined with a round of injera, with the rest of the food placed on top of it. Injera not only serves as an edible plate liner but an eating utensil.
On fast days, the faithful don't fast completely but rather abstain from meat and dairy. This doesn't mean, however, that fast days are a vast flavor-free zone for observant Christians in Ethiopia. Far from it — Ethiopian vegetarian cooking, like the country's meat cookery, makes generous use of spices and spice mixes, making its meatless cooking so colorful and varied many diners won't miss the meat.
Known as ‘fasting food’, Orthodox Christian Ethiopians usually eat shiro on Wednesdays and Fridays, when they abstain from meat and dairy. Traditional Ethiopian cuisine is as distinctive as the country it comes from. A big part of the national identity, food runs deep through Ethiopia‘s ancient culture. Often intimate, always hands-on, it has a strong communal element that creates a dinnertime bond unlike anywhere else in the world.
Meals come with a basket of folded injera, and you tear off pieces of it and use them to pick up whatever morsel you feel like tasting next. And after that, of course, you eat the injera itself, which has absorbed the food's flavorful seasonings while keeping them off your fingers. Tortilla slice filled with lean ground beef mixed with mitmita, spiced butter, ayib and peppers. Western cooks and diners have become increasingly aware of this in recent years, as nose-to-tail dining has gained popularity.
Served with fresh diced onions, tomatoes, garlic and jalapeno peppers. Beef cubes slowly simmered in our traditional berbere sauce, onions, Ethiopian spices, and butter. Lean ground beef mixed with mitmita, spiced butter, ayib and peppers rolled with injera.
Our vegan platter with your choice of one tibs (lamb, beef, chicken or mushroom) with one extra side. Some of our dishes use traditional ingredients so we’ve included a small dictionary at the bottom. At Enat Ethiopian Restaurant, we are dedicated to elevating the status and awareness of Ethiopian cuisine by fusing modern creativity with authentic delicious taste. The only thing better than our food is our impeccable service, through which we demonstrate warmth, professionalism, and integrity. Served in equally distinctive bottles called bereles, these small glass beakers give off a hint of middle school biology nostalgia.
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