Ethiopian cuisine is based on an exotic blend of spices both robust and subtle. A part of each entree is the traditional bread called injera, a sourdough crepe typically made from the flour of an Ethiopian grain called teff. Injera is used as a base on all platters. Entrees are eaten by breaking off a small piece of injera, placing on the stew of your choice, and pinching your fingers together to pick up the amount of food you desire. Injera can also be used to soak up the savory sauce that is an essential part of every dish.
The washing of hands before breaking bread is customary and highly recommended.
Foundation of our unique cuisine:
BERERE is a combination of peppers, garlic, onion and other spices that are dried and ground into powdered form. Berbere has a full-bodied, spicy taste and is very versatile, complimenting both meat and vegetables.
MITMITA is another combination spice. It is made from even hotter peppers than is berbere and contains onions, garlic, cumin, ginger and other condiments that are dried and ground up. Mitmita has a full-bodied taste. It is much hotter than berbere.
INJERA is a flat, spongy bread that resembles a crepe or pancake. Injera is made from teff, an Ethiopian staple grain, or from wheat and barley.
NEIR KIBE (purified butter) is butter cooked with garlic, ginger, cardamon, coriander and other exotic Ethiopian spices, and strained through cheesecloth.
MESOB is a tabletop on which food is traditionally serviced. The typical mesob is woven from straw dyed in bright colors and has a lid that is kept on until it is time to eat.
Our New Haven Ethiopian restaurant
Our diners give our food and our service rave reviews. The New York Times says, “Perhaps it’s the hominess of the cuisine, or the ritual of eating with your hands, but the pleasure of sharing these simply prepared, tasty dishes makes Lalibela a lovely place for a casual get-together.” Our New Haven Ethiopian restaurant located at 176 Temple St. in downtown New Haven, CT.
