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            +01145928421 appetito@mikado-themes.com

            Guide To Ethiopian Cuisine

            Alicha (al-ee-cha)

            A mild version of a stewed dish, usually slow cooked or stewed with tumeric

            Ambasha (am-ba-sha)

            Traditional thick skillet-baked Ethiopian bread

            Awaze (ah-wa-zay)

            A spicy red pepper paste

            Ayib (aa-yib)

            Homemade Ethiopian farmers cheese

            Berbere (ber-ber-e)

            A powdery mixture of dried chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek.

            Beyaynatu (be-ye-ay-naa-too)

            Is a mixed platter which includes a variety of different dishes the word itself means “Many Kinds”

            Buna (boo-na)

            Ethiopian coffee, traditionally brewed in a clay jebena pot and served black

            Fir Fir (fir-fir)

            Shredded pieces of injera, sautéed in a spicy butter sauce

            Injera (een-jer-aa)

            Ethiopian flat bread, made of a mixture of fermented whole wheat and teff flour

            Jebena (jeb-e-na)

            Traditional clay pot, used for brewing and pouring Ethiopian coffee

            Kitfo (kit-fo)

            Ethiopian steak tartar made from freshly ground meat, butter, and spices

            Messob (meh-sob)

            A communal dining experience utilizing a shared round platter

            Mitmita (mit mee-ta)

            A blended powder of spicy red peppers and salt

            Shai (shiy)

            A blend of Ethiopian black tea leaves, infused with cardamom, cinnamon and cloves


            A grain, the size of a poppy seed , that is gluten free and naturally high in protein and minerals

            Teff Injera (teff een-jer-a)

            A traditional injera bread that is gluten free and made entirely of teff flour

            Tibs (tibs)

            Sautéed meat, seafood, or vegetable dish, often cubed

            Wot (wot)

            A thick spicy stew made using a base of onions, garlic, ginger and berbere powder

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