Queen Of Sheba

kitfo, a speciality of the gurage people of central ethiopia, is made from the leanest meat, hand minced, and traditionally served very very rare, warmed only by melted nittir kibbe, ethiopian purified and spiced butter. this purified butter is further spiced with a special herb called koseret that gives kitfo its unique and distinct flavor.

puree of lentils stewed in mitmita (red chili pepper poweder), special herbs, and nitir kibe, the purified and spiced ethiopian butter, accompanied by chopped collard greens, simmered and slightly grilled in nitir kibbe, making a natural compliment to the sweetness of the lentils. served with home-made cottage cheese.

freshly minced chicken breast simmered in mitmita (red chilli pepper powder), special herbs, and nitir kibbe, the traditional purified and seasoned ethiopian butter.

choice lean beef, hand sliced into cubes, marinated in traditional "awaze" sauce made from red pepper, honey, and wine, and nittir kibbe, our traditional purified and seasoned butter. this delicious dish is traditionally served very rare.

shuro is a traditional dish made from milled chickpeas, spices, and herbs simmered in ethiopian butter-nitiir kibbe. bozena shuro adds one more ingredient to this wonderful dish-hand minced very lean beef. served in a traditional pot.

gebbetta is how ethiopians eat traditionally. it refers to a large tray on which a number of dishes are presented. family members and friends sit around this large tray and eat together from one plate. the queen's gebetta consists of any five dishes from our menu, excluding combination platters. this gebetta amply feeds from five to seven individuals.

kitfo, a speciality of the gurage people of central ethiopia, is made from the leanest meat, hand minced, and traditionally served very very rare, warmed only by melted nittir kibbe, ethiopian purified and spiced butter. this purified butter is further spiced with a special herb called koseret that gives kitfo its unique and distinct flavor.

quanta is the traditional ethiopian technique for naturally preserving meat. the meat is first cut into long strips that resemble ribbons. then, it is thoroughly marinated in salt and red pepper. finally, it is hung high over wires to naturally dry. quanta has a very unique flavor and when cooked into stew provides that dish a wonderful and subtle flavor. served tossed with pieces of injerra.

choice lean beef is hand sliced and simmered slowly in berbere (our traditional, highly seasoned ground red peppers), nittir kibbe (our traditional purified and seasoned butter), with finely chopped onions and garlic.

prime beef cubes marinated in flavorful herb sauce, seasoned with butter, garlic, onions cooked until tender.

morsels of choice beef or lamb grilled and simmered in seasoned butter, onion, cardamom and berbere and tossed with pieces of injera.

strips of tender prime beef seasoned with rosemary and green pepper then rapidly fried in seasoned vegetable oil, With or without garlic.

tender chopped beef sautéed to perfection with onion, green pepper, seasoned butter and herbs. served juicy or fried. with or without garlic

tender chopped lamb sautéed to perfection with onion, green pepper, seasoned butter and herbs. served juicy or grilled, with or without garlic

succulent lamb meat simmered in nittir kibbe (our traditional purified and seasoned butter), with finely chopped onions, garlic, herbs, and spices.

tender chicken breast cut into cubes sautéed to perfection with onion, green chili, seasoned butter and herbs. can be served juicy or grilled.

chicken stew simmered in berbere, seasoned with butter, garlic, onions, then coated with berbere sauce and cooked until tender. served traditionally with boiled egg and chicken leg.

split red lentils are simmered in berbere (red pepper sauce), finely chopped onions and garlic, and flavored with a variety of herbs and spices.

a light vegetarian stew made from yellow split peas, finely chopped onions, garlic and sliced green peppers.

chopped collard green steamed and delicately seasoned with garlic and chilies.

sliced cabbage, carrots and potato chunks, simmered with finely chopped onions and garlic and other herbs and seasonings.

a traditional vegetarian dish made from milled chickpeas, cooked with nitir kibe (purified spiced butter), served in a traditional pot.

finely chopped fresh tomatoes, green onions, and chili peppers with fresh lemon dressing, tossed with injera. a wonderfully light and healthy dish with explosive flavors.

kitfo, a speciality of the gurage people of central ethiopia, is made from the leanest meat, hand minced, and traditionally served very very rare, warmed only by melted nittir kibbe, ethiopian purified and spiced butter. this purified butter is further spiced with a special herb called koseret that gives kitfo its unique and distinct flavor.

puree of lentils stewed in mitmita (red chili pepper poweder), special herbs, and nitir kibe, the purified and spiced ethiopian butter, accompanied by chopped collard greens, simmered and slightly grilled in nitir kibbe, making a natural compliment to the sweetness of the lentils. served with home-made cottage cheese.

freshly minced chicken breast simmered in mitmita (red chilli pepper powder), special herbs, and nitir kibbe, the traditional purified and seasoned ethiopian butter.

try out everything - why not! most ethiopians eat a variety of vegetarian dishes and sauces that are made from chicken and beef. this platter contains the most popular of these dishes. ask your server for a detailed description.

hard to make choices - we know we know it's hard to make choices. try all of our vegetarian dishes at the same time including two appetizers.

in ethiopia, coffee is highly ceremonial. freshly roasted ground coffee is brewed in a traditional pot called "jebenna".when ready, it is served on a small table called rekebott. ethiopian coffee is more like espresso--strong and full-bodied. generally, it is served with spices and herbs.

once you have tried ethiopian tea, you wonder why you never drank tea that way. hot water is just too simple and plain for us. no. we add cardamom, all spice, and a piece of cinnamon chip and boil that in the water. the aroma alone is enough to lift your spirits after a long day.

white and red wines try our red wines-gooder, dukem, and aksumit-that come from three regions famous for their robust red wines. or if you prefer white wine, try awash crystal.

those of you who love to try authentic indigenous foods and beverages, you must try our traditional honey wine, tej.

and if you truly love dark full-bodied beer, you have to try hakim stout dark.

for light beer lovers, harrar light or bedele light are unsurpassed.