The preparation of injera requires much experience and up to three days of fermentation.
Save time: please contact us just to enjoy our excellent injera at home.
How to eat
Ethiopia is a country with a strong focus on community. This communal spirit is reflected in the manner in which ethiopians traditionally eat. Dining in Ethiopia is characterized by the ritual of sharing food from a common plate, signifying the bonds of loyalty and friendship. The ethiopian tradition follows their saying: "those who eat from the same plate will not betray each other".
The traditional way of eating is with fingers.
Instead of actual utensils, ethiopians use injera (a delicious sourdough ethiopian flat bread) as a substitution for a fork or a spoon.
Injera is placed on the plate with variety of dishes decoratively arranged around it.
Eating like an ethiopian requires you to tear off a piece of injera, cover the morsel you desire, and scoop it into your mouth in one graceful swoop.
During an ethiopian meal with friends, a person may strip off a piece of injera, roll it in the sauce, and then put the rolled injera into a friend's mouth. This is called a " gursha" and this is to show respect. The larger the gursha, the stronger the respect. Sometimes the person receiving the gursha responds in kind and in turn feeds his feeder. Often gurshas are much larger than the regular scoop due to tradition, so you might find your mouth full from front to back.
In keeping with ethiopian tradition, Mesob serves its food on a platter with injera as opposed to providing individual plates for each guest (plates and utensils are available upon request).
All of our foods are prepared daily with imported ethiopian spices. Even the injera is made following the ethiopian tradition.
SAMBUSA & FELAFEL
Sambusa: two thin shells hand-wrapped and stuffed with a blend of minced beef (or shrimps or lentils or cheese) herbs and spices
Felafel: a patty made from ground chickpeas mixed with herbs and spices
Warm rolled injera coated with berbere (ethiopian seasoning prepared from red chili peppers and other spices) and nitr kibe (clarified butter with spices)
KATEGNA WITH AYIB
Warm rolled injera coated with berbere, nitr kibe and ayib (special cottage cheese)
All entrées are served on injera with a combination of vegetarian dishes
YE KAY WOT (ZIGHINI)
Lean, chopped beef slowly simmered with berbere, ginger, onions and garlic
YE ALITCHA WOT
Lean, chopped beef slowly simmered in a mild and flavorful herbs sauce (garlic, onions, ginger and saffron)
KAY TIBS (RED SPRISS)
Lean, cubed beef sautéed in homemade awaze (hot red chili paste) and seasoned with garlic, onions, green jalapeno peppers
NECE TIBS (WHITE SPRISS)
Lean, cubed beef sautéed in garlic, onions and green jalapeno peppers
YE FIM TIBS
Lean, cubed beef cooked on traditional charcoal stove and seasoned with onions and green jalapeno peppers
Cubed, raw prime beef meat seasoned with warm nitr kibe and homemade awaze
Finely hand-chopped (tartar) prime beef seasoned with nitr kibe and mitmita (red chili powder mixed with spices)
Chopped meat and tripe seasoned with herbs and spices
Lean, cubed beef slow-cooked and blended with kale and herbs
DORO WOT (served with hard-boiled egg)
Tender chicken simmered in berbere sauce and seasoned with nitr kibe, onions, garlic and ginger
Cubed chicken sautéed with garlic, onions and green jalapeno peppers
Vegetarian combination platter
Finely ground split chickpeas simmered in berbere and a combination of seasonings
Red split lentils simmered in spicy berbere sauce
Yellow split peas simmered in a mild and flavorful onions, garlic, ginger and saffron sauce
Cabbage, potatoes and carrots stewed with spices and saffron
Kale slow-cooked in a mild herbs sauce
Whole brown lentils salad seasoned with diced onions, garlic, green jalapeno peppers, mustard, olive oil and fresh lemon juice (served cold)
Sweet pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup
Sesame paste (tahini) with sugar and filled with chopped pistachios