welcome to

መልእክት ETHIOPIAN RESTAURANT

OUR ESSENTIAL INGREDIENTS

OUR SPICES

Ethiopian Spices have a unique story to tell chefs, home cooks, healthy food enthusiasts, vegetarians, carnivores and vegans alike.

Layers of taste, aroma, and essence continue to define and preserve timeless traditions of distinct flavors in the Ethiopian Kitchen

Spices are important additives to Ethiopian dishes.One that stands out is the Ethiopians love of spices. Almost all the food and drinks taken by Ethiopians in their daily routine consists of one or more spices, herbs, etc. Ethiopia’s spices have a sort of mysterious nature about them, as they are not commonly found around the globe.

Ethiopia is a homeland for many spices, such as berbere , mekelesha , cinnamon , rosemary , cordamon , cloves , besobela , koseret , mitmita , Tikur Azmud (Black Cumin) , korarima (Aframonum korarima) , long red pepper , black cumin , white cumin /bishops weed , coriander , Kundo Berbere(black pepper) , fenugreek , turmeric , sage , cinnamon and ginger

Although many different herbs and spices make up Ethiopian cuisine, there are two main ingredients that are a must and need to be mastered and understood. These are Berbere and Niter Kibbeh. These are not used in all dishes but are found in many and are the backbone of Ethiopian cooking.

Our Special Menu

Taste of Precious

In most places around the world, people are taught that eating raw meat is bad for them, but in Ethiopia raw meat is a popular delicacy.

Also in our Restaurant Raw meat is one of our popular and special dishes served for our customers.

There are also other dishes that contain raw meat. ክትፎ (Kitfo) is the most common version of raw meat served dishes at Ethiopian restaurants

INTRODUCTION

TO OUR MAIN INGRIDIENTS

ንጥር ቅቤ (SPICED BUTTER)

Niter kibbeh is a popular Ethiopian product that is also the secret ingredient in many popular Ethiopian dishes. Essentially, it is slowly-simmered clarified butter with the addition of spices such as garlic, onions, ginger, cinnamon, cloves, cardamom, and fenugreek, imparting a unique, spicy aroma to the final product.

Complex and rich, this butter variety is quite versatile: it can be used when cooking sauces, eggs, and vegetables, but it is also often brushed on injera flatbreads

በርበሬ (BERBERE)

Berbere is an Ethiopian spice blend filled with flavor and heat, made with a combination of spices such as chili, garlic, cumin, ginger, coriander, cinnamon, nigella, fenugreek, and ajwain. This spice blend can be used in its dry, powdery form, or as a paste, where the powder is combined with oil.

It is a key ingredient in the cuisines of Ethiopia.

It is traditionally used in numerous meat dishes and stews, providing them with spiciness and depth of flavor.

እንጀራ (INJERA)

Injera (እንጀራ) is a sourdough-risen flatbread with a slightly spongy texture, originating from the Eritrea, Ethiopia and Somalia. Traditionally made out of teff flour, it is the national dish of Ethiopia, Eritrea and Somalia.

It is central to the dining process in those cultures as bread is the most fundamental component of any Ethiopian, Eritrean and Somali meal

The sourness of injera balances the spice of the stewed meats and vegetables. Its always present during mealtime.Injera is eaten without utensils – instead, it is broken into pieces and used to scoop up some more stew from the plate

Due to the air pockets in the bread, it can absorb a lot of sauce from the stews. Although shared eating might seem strange to some, Ethiopian injera succeeds in bringing people together.

Injera is made of the highly nutritious and gluten-free tef grain, which is unique to Ethiopia. Tef contains a high proportion of fiber more than any other grain on Earth as well as being a complete protein and a great source of iron and calcium.