At Lalibela Ethiopian Cuisine you’ll find dishes for meat lovers, vegetarians and vegans! Our menu embodies the full richness of slowly cooked meats, veggies, onions, fresh ginger, garlic, chilies and clarified butter with a distinctive variety of unique spices such as berbere and mitmita to create savory sautés and a delightful dining experience.

One of Ethiopia’s staple food is injera. Injera is made from a grain called teff, a tiny round cereal grain closely resembling millet, native to east Africa, ground to powder and fermented. Teff is loaded with protein, carbohydrates,
minerals and is very low in gluten. In addition to a delicious meal, you will enjoy a warm and cozy atmosphere.

It is an Ethiopian custom to share food with friends and family. For parties of two or more, individual orders (entrees) are served on a shared plate. This is the traditional manner of Ethiopian dining. If you prefer individual plates, please advise your server upon ordering.

All dishes are served over flat bread called injera (pronounced in-jär-a). Injera is made from a grain called teff, a tiny round cereal grain closely resembling millet, native to East Africa, ground to powder and fermented. Teff is loaded with protein, carbohydrates, minerals, and is very low in gluten.

 

Selections From The Lalibela Ethiopian Cuisine Menu:</h2

  • Falafel and Timatim salad – Falafel on a bed of chopped tomato, onion, green pepper mixed with house dressing.
  • Sambusa: beef or lentil – Ground prime beef or lentil mixed with hot green pepper, onion and garlic stuffed in triangular shaped pastry shells. (two in one order)
  • Kitfo (steak tartar) – Finely chopped prime beef mixed with spiced butter and mitmita. Served raw, rare or well done. (spicy or mild)
  • Siga wat – Beef slowly cooked with onion, fresh ginger, garlic, berbere chili sauce and seasoned butter.
  • Yebag wat – Lamb slowly cooked with onion, fresh ginger, garlic, berbere chili sauce and seasoned butter.
  • Doro wat (signature dish) – Chicken legs slowly cooked with onion, fresh ginger, garlic, berbere chili sauce and seasoned butter. Served with hard-boiled egg.
  • Misir wat (V) – Split lentils cooked with onion, fresh ginger, garlic, berbere chili sauce and olive oil.
  • Fosolia (V) – String beans and carrots cooked with onion, garlic, ginger and olive oil.
  • Gomen (V) – Shredded collard greens cooked with onion, garlic, ginger and olive oil.