This week’s menu
Currently serving dishes from Ethiopia and India.
Doro Wat
Ethiopia
Doro Wat is an Ethiopian Chicken Stew that is spicy, mouthwatering, and comforting.
It is a one-pot dish slowly simmered in a blend of robust spices. Berbere spice and Niter Kibbeh are two separate complex spice mixes that give this dish a rich texture and robust taste. This dish will be paired with Ethiopian bread - injera, Gomen Wat - collard greens, and Kik Alicha - red lentils.
We are not serving cheese, as shown in the picture.
Ingredients: Chicken thighs, onions, ginger, garlic, tomato, tomato paste, red lentils, collard greens, bell pepper, carrots, basil, coriander, cumin, fenugreek, black pepper, allspice, green cardamom, black cardamom, clove, arbol chilies, paprika, nutmeg, ginger powder, cinnamon, turmeric, canola oil, olive oil, teff flour, butter, egg.
Injera: Teff flour, starter, water
Doro Wat
Ethiopia
Keema Roll
India
Flaky doughy crisp bread that wraps up a spicy (not hot spicy, but flavor spicy) mix of ground beef cooked in onion, ginger, garlic, tomato, cumin, coriander, garam masala, mint, cilantro, and lime juice with a side of a slurpy spicy cilantro jalapeño chutney (Chutney is spicy for kids) and a mix of tiny fried potatoes with turmeric and salt, and raw onions with cucumber and flavored with sumac. The keema rolls alone freeze well. We will serve two rolls for each portion.
It comes wrapped in wax paper, so make sure to unwrap the paper while eating this new burrito. :). There are two rolls in each khipi container.
Dairy-free option available without the cilantro jalapeño chutney.
Ingredients: Parathas (Indian Wheat bread), ground beef, onions, ginger, garlic, coriander, cumin, garam masala, cilantro, mint, sriracha, eggs, yogurt, jalapeño, cucumber, raw onions, and sumac.
