Me and Colin.
Me and Lia.
The Moseb is a traditional Ethiopian basketweave table. We sat in a circle around it.
We ordered two appetizers: Beef Sambusa (two thin shells stuffed with a blend of minced beef and spices) and Kategna (2 pieces of Injera bread spread with kibe, garlic, and spicy sauce).
For our entree, we shared a sampler platter. I forgot to take a picture until we had nearly demolished it, so this one is off their website. On our sampler was Alicha Wat (beef with a mild sauce of onion, garlic, and ginger), Doro Wat (spicy chicken with Berbere sauce and a hard-boiled egg), Yemisir Wat (red lentils in a spicy onion sauce), Dinch Alicha (potatoes and carrots cooked with onions, garlic, ginger, and other spices), and vegetables served on Injera.
Injera is the Ethiopian equivalent to dinnerware! All the above food was served directly on the Injera bread with rolled up Injera as well. Injera has the consistency of a crepe, but is slightly tart and spongy. It is made of teff, a traditional grain in Ethiopia. You must eat the food by scooping it up with pieces of Injera.
Colin had Bedele, an Ethiopian beer. It was light and citrusy.
Lia and I had a glass of Ethiopian honey wine.
It was more of a dessert wine: sweet with a taste of honey.
We had such a wonderful experience, we can't wait to go back! It was special being able to taste the cuisine of the country we are adopting from.
I recommend it to any foodies! You will be familiar with many of the tastes--the spices are delicious.
I need to learn how to make these dishes myself! I will post any great recipes I find.