SAMBUSA Delicate, triangular filo pastries filled with ground beef or lentils, onions and jalapeno peppers. Three lentil – 4 Three beef – 5
TIMATIM SALADA Chopped tomatoes, jalapeno peppers, red onions and cucumbers tossed in a light olive oil and lemon viniagrette. 5
VEGETABLE SOUP A steaming bowl of carrots, lentils and cracked wheat seasoned with a spice blend. 6
CHUBA ROLL A spread of niter kibbeh, cilantro, garlic, red onion and jalapeno on injera bread which is rolled and sliced. 4
Ethiopian food is made with a colorful variety of fresh, healthy ingredients. Core ingredients include peas, beans, lentils, shiro (powdered peas), chicken, beef and lamb. The dishes are flavored with onions, peppers, garlic, infused clarified butter and special spice blends.
Ethiopian food is served on one large platter for the group to share. Utensils are typically not used. Instead, the food is scooped up with a piece of injera, rolled and placed in your, or a friend’s mouth.
Coffee holds great importance in Ethiopia culturally, socially and economically. The Coffee Ceremony is typically held 3 times a day and lasts several hours. Friends and neighbors gather at these times to socialize and gain spiritual benefits.
Here are some key terms to help you understand the Ethiopian menu.
Injera A soft flat bread made from teff, a grass, which is high in fiber, iron and calcium. Injera is a complete protein. It has the texture of a crepe and tastes like sourdough bread. Gluten-free injera must be ordered several days in advance.
Wot A stew which begins with red onions and berbere and/or niter kibbeh. The other ingredients determine the type of “wot”. For example – Doro Wot is a chicken-based stew, Misir Wot is a spicy red lentil stew.
Tibs Marinated beef or lamb, sautéed with peppers, onions, garlic and tomatoes.
Fir Fir A stew made with onions, tomato sauce and berbere. Kitfo Traditionally made of minced raw beef, kitfo can be ordered rare, medium or well done. The beef is tossed with berbere or mitmita. Berbere A dark red spice blend of sun-dried chiles, ginger, garlic, cardamom, nutmeg, cloves, cumin, coriander and other spices.
Mitmita A spice blend, hotter than berbere. It is made up of smaller, hotter chili peppers, cardamom, cloves and salt.
Niter Kibbeh A spiced, clarified butter infused with a variety of ingredients including onions, garlic, ginger, fenugreek, cumin, turmeric, cardamom, cinnamon and nutmeg. Ayeba A cheese which is similar to farmer’s cheese.
**Ethiopian dishes are very flavorful and can be quite hot. Each spicy menu item is marked with 1, 2 or 3 peppers to indicate the degree of heat. Many dishes can be prepared with spices on the side. Ask your server.
KIK ALICHA Yellow split peas cooked with turmeric, onion, jalapeno peppers and garlic. 8 DINICH ALICHA A mild potato, carrot and onion dish, delicately seasoned. 8
SHIRO STEW Powdered chickpeas cooked with onions, garlic, peppers and berbere. 8 KEYSIR Beets and onion sauteed with tangy spices. 8 GOMEN Collard greens coupled with carmelized onions and a mix of spices. 8 ALICHA WOT Green split curried peas cooked with onions, ginger and garlic. 8 MISIR WOT Red lentils cooked with red peppers and onions, flavored with a special spice blend. 8
TIKEL GOMEN Chopped cabbage sauteed with carrots, onion, turmeric and a blend of spices. 8
DINICH A potato and onion dish seasoned with berbere. 8
AWAZIE TIBS Tender marinated, cubed lamb sauteed with tomato, onion, jalapeno and garlic. Special red pepper sauce served on the side. 16
BOZENA SHIRO Cubed lamb, powdered chickpeas and onion, seasoned with berbere. 12
YEBEG SIGA WOT Lamb stew delicately seasoned with garlic, ginger and other spices. Served mild or spicy. 14
DAREK TIBS Tender lamb, stir fried and garnished with onion and tomato. Flavored with a sweet, piquant sauce. 16
LEGA TIBS Savory lamb pieces browned with onion, garlic, tomato and jalapeno. Cooked with niter kibbeh. 16 INGUDAY TIBS Lamb and mushrooms sauteed Ethiopian sytle with onions. 18
KEY WOT FIR FIR Mild lamb stew lightly seasoned with garlic, ginger and other spices. Mixed with pieces of injera. 12
RICE WITH LAMB A lamb and rice dish seasoned with onion, garlic, cumin and a delicate spice blend. Comes with a side salad. 13
AWAZIE TIBS Marinated and cubed beef cooked with tomato, jalapeno, onion, garlic and berbere. 14
KITFO Fresh ground, lean beef seasoned with niter kibbeh, mitmita and cardamom. Order raw, medium or well done. 15
GOMEN BE SIGA Cubed beef cooked with chopped collard greens, niter kibbeh, onion, garlic and ginger. 12
RICE WITH BEEF A ground beef and rice dish cooked with onion, berbere and tomato sauce. Served with a side salad. 10
DORO TIBS Boneless, skinless chicken breast infused with niter kibbeh. Sauteed with onions, garlic and jalapeno peppers. 13
DORO WOT Chicken drumsticks simmered in berbere with ginger, garlic, onion and niter kibbeh. Served with a boiled egg. 14
RICE WITH CHICKEN A chicken and rice dish seasoned with onion, garlic, cumin and a delicate spice blend. Comes with a side salad. 13
LUCY COMBO PLATTER Portions of mild lamb stew, spicy lamb stew, doro tibs, timatim salada, keysir, gomen, kik alicha mild, kik alicha spicy, dinich alicha, misir wot, tikel gomen and ayeba. Serves two-three people 28
LUCY VEGGIE PLATTER Timatim salada, keysir, gomen, kik alicha mild, kik alicha spicy, dinich, dinich alicha, misir wot, tikel gomen and ayeba. Serves two-three people 20
VEGETARIAN COMBO PLATTER Chef’s choice of 5 vegetarian entrees. 12
Breakfast Served on Friday, Saturday & Sunday Until 3:00 PM
FOUL Fava beans garnished with onion, jalapeno and fresh tomato. 5
SCRAMBLED EGGS Scrambled eggs with onion, tomato and jalapeno. 4
FIR FIR Hot and spicy stew mixed with injera. 6
LUCY BREAKFAST COMBO All three breakfast items. 12