Hdmona Habesha Eritrean

Berbere spice sauce. Served with pita bread.

Cooked chickpeas blended with tahini, garlic, cilantro, and lemon juice. Served with pita bread.

Hummus topped with roasted mushrooms, onions, garlic, and olive oil, seasoned with Hdmona spices. Served with pita bread.

Injera combined with spiced clarified butter and Berbere spice of East Africa.

Kitcha fit-fit, broken pieces of flatbread cooked with fat and spices, a typical dish throughout East Africa.

A thick, firm porridge made from toasted barley flour (or other grains like wheat or t’ff) stirred into boiling water. Served as a round, well-like mound with a central hole filled with tesmi (clarified butter) and the spicy berbere Eritrean pepper spice blend.

A popular stew made from powdered chickpeas or broad bean meal, seasoned with ingredients like onions, garlic, ginger, tomatoes, and chili peppers.

Beb’Aynetu is an Ethiopian and Eritrean platter of various stews and vegetable dishes, served on a large piece of injera, a spongy sourdough flatbread.

Crisp romaine lettuce tossed with Caesar dressing, croutons, and parmesan cheese.

Grilled chicken breast served over mixed greens with creamy avocado, onion, tomatoes, and a light dressing.

A savory mix of finely chopped ground-beef tripe, liver, and beef, seasoned with garlic, jalapeño, clarified butter, and Hdmona spices. A traditional delicacy with bold flavor.

A traditional dish from Southern Province in Eritrea made of barley flour dough balls served with a rich, spicy stew, often containing meat, berbere, and tesmi (spiced butter). The barley balls are made from roasted barley flour mixed with water, rolled into bite-sized portions, and eaten by spearing them with a stick or a traditional two-pronged fork and dipping them into the accompanying stew.

Beb’Aynetu is an Ethiopian and Eritrean platter of various stews and meat dishes, served on a large piece of injera, a spongy sourdough flatbread.

An ultimate Ethiopian and Eritrean platter of various meat stews and vegetable dishes, served on a large piece of injera, a spongy sourdough flatbread.