Traditional Ethiopian Dinner & Coffee Ceremony

May 4 & 5, 2018


Menu


Appetizer

ሳሞሳ

Beef Sambusa

Triangular shaped pastry crust filled with ground beef,onion,green peppers,onion and herbs. Fried and served with home made dipping sauce.

Vegan Option: Lentil Sambusa

Gluten Free Option Available.


Main Course

ዶሮ ወጥ

Doro We’t

Gezochin’s favorite dish to make is Doro We’t, a long-cooked, chile-spiked chicken stew. This dish is so intrinsic to Ethiopian cuisine that in the arranged marriages that are still commonplace in her native country, the guy, before he even looks at a potential bride, he tastes her doro we’t. It's that important! This traditional Ethiopian chicken stew is a labor of love. Since it takes 6 hours to prepare, it’s usually reserved for honored guests and holidays. Chicken breasts and thighs and boiled eggs simmered in Berber (a signature Ethiopian spice), onions, garlic, ginger, and a homemade blend of robust spices. (GF)

Vegetarian option:

ድንች ወጥ

Dinich we’t

Diced potatoes simmered in a homemade spice blend, onions, garlic, and ginger. (GF)


Sides

የምስር ወጥ

Ye’mesir We’t

Split lentils simmered in a spicy Berber sauce with ginger and garlic. (GF)


የክክ አልጫ

Kik Alcha

Split lentils simmered in a tomato sauce seasoned with onions, garlic, turmeric, and ginger. (GF)


ጎመን ወጥ

Gomen We’t

Chopped collard greens cooked in herbed oil, onion, garlic, ginger and a homemade spice blend. (GF)


ጥቅል ጎመን

Tiki Gomen

Shredded cabbage cooked with carrots, onion, garlic, ginger and a house spice blend. (GF)


እንጀራ

Injera

A large, flat crepe-like spongy bread, injera is a staple source of carbohydrates in Ethiopia. Traditionally made out of teff flour, injera is gluten free and high in iron. The injera soaks up the juices from the dish and pieces are torn off to scoop up bites.


ማር ጠጅ

Tej

This mead or honey wine is a popular drink in Ethiopia. Typically brewed at home, tej is flavored with the powdered leaves and twigs of gesho (Rhamnus prinoides), a hops-like bittering agent


ቡና

Buna

Traditional Ethiopian Coffee Ceremony

Typically performed by the woman of the household, this ceremony is considered an honor. The green coffee beans are roasted over an open flame in a pan. Then they are ground using a wooden mortar and pestle. The ground coffee beans are poured into a jebena (a pottery vessel) containing boiling water and heated over an open flame. Finally, the coffee is poured through a sieve several times to remove the grounds.

Served with popcorn and savory snacks. (GF)





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