Ethiopians have the right idea when it comes to meals. Share. Here's how civilized people do it: put delicious food in the center of the table, pass around the injera, and dig in. The beef, lamb, and poultry dishes are very good indeed and Meskerem also excels in vegetarian choices. This is the place to bring a group of acquaintances. You'll leave as friends.
For maximum enjoyment, Ethiopian restaurants require a group, and while beef, lamb and chicken dishes are plentiful, so are vegetarian selections. A meal works like this: A main course is placed in the center of the table, and diners pass a platter or injera, spongy rounds of bread made from fermented tef, a rye-like Ethiopian grain. You tear off a piece, collect some stew from the platter and eat.
Meskerem's injera is glorious with a light, fresh sourdough aroma rising from the bubbly brown bread. The best vegetarian choices include yemiser alecha, a mild lentil stew flavored with garlic and ginger, yemiser wat, a heartier lentil stew spiced with fiery berbere sauce, and shiro wat, a spicy chickpea stew flavored with cardamom and turmeric.
In keeping with our traditions, we invite you to try our renowned Ethiopian cuisine.