Makeda

Fresh whole string beans sauteed in a blend of fresh parsley, ginger, garlic and cumin.

Diced eggplant pan fried in virgin olive oil with a blend of garlic, ginger, chopped parsley and cumin with a hint of lemon.

Moroccan meatballs made from lean ground beef, a blend of traditional herbs and spices, onions and crushed peppers.

Marinated chicken tenderloins sauteed with green olives and lightly seasoned, with a selection of traditional spices.

For those with the ambition to order the whole menu but the practicality not to try, we offer a taste of almost everything. Destined to share between two.

Lamb marinated first in fine ethiopian red wine and then braised in ethiopia's special berbere sauce. Hot.

Tender boneless leg of lamb marinated in white wine, then sauteed with rosemary, onions and green peppers.

Tender pieces of lamb braised slowly in green pepper, flavored with an ethiopian herb reduction sauce, ginger, rosemary and a touch of jalapeno pepper. Mild.

Strips of tender lamb marinated in an awaze sauce of ethiopian honey wine, garlic and onions, fried quickly in seasoned butter.

Sauteed prime beef simmered in keywat and seasoned with special ethiopian spices, a touch or salt, and fine white pepper.

Cubed filet mignon sauteed with diced vegetables, onion, tomato, green pepper and clarified ethiopian herb sauce. Hot or mild.

Diced marinated filet mignon served in an awaze sauce (served like steak tartar).

Small cubes of filet mignon sauteed with diced onion, green pepper and sliced tomato, mixed with bits of injera. Hot or mild.

Fresh collard greens with sauteed filet mignon, finely diced onions and peppers, spiced with cardamom and pepper corn. Mild.

Finely chopped tenderloin of beef seasoned with an ethiopian herb reduction sauce and mitmita (a fine powder of chili pepper and red pepper). It can be served lightly cooked (lub-lub style) upon request. Hot.

Finely chopped sirloin, pan fried with ginger, onion, cardamom and white pepper until golden, then sauteed in ethiopia's famous keywat.

Boneless pieces of chicken sauteed and seasoned with an ethiopian herb reduction sauce, awaze sauce, hot peppers and onions. Hot.

Chicken legs and thighs seasoned with ginger, rosemary and jalapeno pepper and simmered in a hearty ethiopian herb reduction sauce. Served with hard boiled egg.

Chicken legs and thighs marinated in lemon juice, then sauteed in butter and seasoned with garlic, fresh ginger and fenugreek, then coated with berbere sauce and cooked gently until tender. Served with hard boiled egg.

A medley of meat dishes introduced daily, served with three fresh vegetable dishes.

Filet of south african haddock, lightly seasoned with white pepper, sea salt and traditional spices simmered in a key wat sauce. Hot.

Marinated filet of cape hadie lightly seasoned with fresh herbs, sauteed in shiba wine with african salsa.

Filet of south african haddock seasoned with selected fresh herbs and spices, lightly breaded and pan fried with fresh garlic, parsley, cumin and red peppers.

Shrimp cooked in a green pepper and ethiopian herb reduction sauce seasoned with giner, rosemary and a touch of jalapeno pepper. Mild.

Shrimp marinated in honey wine, rosemary and awaze sauce, then pan fried with hot peppers, onions and greens. Hot.

Tender shrimp sauteed with white pepper and salt then simmered in keywat. Hot.

A salad of green lentils, chopped onions and jalapeno pepper, seasoned with ginger, garlic, white pepper, lemon and mustard seed. Served cold.

Fresh green beans, carrots, potatoes, green peppers, cabbage, red onions, sauteed with garlic, ginger and tomatoes a makeda favorite.

Pureed split peas cooked with ethiopian spices. Mild or hot.

Fresh collard greens sauteed with fine onion, garlic, ginger, tomatoes and ethiopian spices.

Yellow split peas cooked and flavored with green pepper, onion and ethiopian herbs.

Lentils cooked with chopped onions, garlic, ginger, olive oil and mild berbere sauce.

Ethiopian beans cooked and flavored with tomatoes, onions, hot green peppers, and seasoned with special spices, served with a splash of olive oil and ethiopian salsa.

Your choice of any five vegetable dishes.

Sauteed chicken with coconut ginger mayonnaise in a spinach wrap.

Grilled chicken with jalapeno butter and sweet onion marmalade.

Grilled lamb with mango chutney drizzled with chili oil.

Sauteed lamb strips with curried couscous in an apricot barbecue sauce.

Sliced filet mignon with roasted tomatoes and jalapeno butter, drizzled with a balsamic reduction sauce. Mild or hot.

Ginger beef with vegetable stew, seasoned with cumin.

Chilled shrimp and crabmeat salad with a lemon-mustard sauce encased in a spinach wrap.

Curried vegetable stew encased in a spinach wrap.

Ethiopian beans and corn with tomatoes and collard greens, drizzled with chili butter.

Fried eggplant with cucumbers, yogurt and peanuts, drizzled with curry oil.

Makeda Ethiopian Restaurant Lunch Special: Create your own combination for only $9.95. Meat combination and vegetarian combinations. Choice of one meat entree and two vegetable entrees or your choice of four vegetable entrees.

Sauteed prime beef simmered in key wat and seasoned with a touch of salt and fine white paper.

Finely chopped sirloin, pan fried with ginger onion cardamom and white paper until golden, and then sauteed in ethiopia's famous key wat.

Boneless spices of chicken sauteed with an ethiopian herb sauce awaze sauce, hot peppers and onion.

Chicken legs and thighs marinated in lemon juice, then sauteed in butter and seasoned in butter and seasoned with garlic fresh, fresh ginger fenugreek, then coated with berbere sauce and cooked gently until tender. Served with hard boiled egg.

Chicken legs and thighs seasons seasoned with ginger rosemary and jalapeno pepper and simmered in a hearty ethiopian herb reduction sauce. Served with hard boiled a egg.

Fresh green beans carrot potatoes green peppers cabbage and onions sauteed with garlic ginger and tomatoes.

Fresh collard greens sauteed with fine onion, garlic, tomatoes and ethiopian spices.

Assortment of green salad tossed with special dressing.

Yellow split peas cooked and flavored with green paper, onion and ethiopian herb.

Lentils cooked with chopped onion, garlic, olive oil and mild berebere sauce.

A salad of green lentils ,chopped onions and jalapeno pepper, seasoned with ginger garlic, white paper, lemon and mustard seed . Served cold.

Pureed split peas cooked with ethiopian spices.

Ethiopian beans cooked and flavored with tomatoes, onion hot green peppers and seasoned with specialn spices, served with splash of olive oil, and ethiopian salsa.

Finely chopped tomatoes, onion, and jalapeno peppers, combined with ethiopian spices and then tossed with a bit of injera.