Ethiopian Cuisine

The jewel of African cuisines is making a comeback at Makan for dinners.

Menu:
– Kategna with Ayb
Injera rolls coated with Berbere and Kybe spices, served with arugula leaves and Ethiopian cheese
– Sambosa
Light fillo pastry filled with red lentils and served with green and red dipping sauce
– Green Salad
Lettuce, tomatoes and onions in a lemon dressing
– Kitfo
Ethiopian steak tartar: freshly minced extra lean beef, seasoned with Mitmita spice, traditionally served raw or medium rare
– Gomen
Collard greens simmered in vegetable broth with finely chopped onions, garlic, ginger and other spices
– Atakilt Wett
Fresh carrots, potatoes, cabbage and onions sautéed with garlic, ginger and tomatoes in a mild sauce
– Misir Wett
Red split lentils cooked with Berbere spice, garlic, ginger and other herbs and spices
– Fasolia
Fresh string beans stir fried in a garlic and light tomato sauce
– Doro Wett
Gently simmered chicken with onions, ginger and spices and served with boiled eggs
– Key Sir
Juicy sautéed shredded beets with garlic, ginger and onions
– Shiro Wett
Chickpeas, lentils and peas roasted, powdered and cooked in a Berbere spiced sauce
– Fruit salad with honey

For more information or to make a reservation
70.954.057