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Injera/Indžera/Ethiopian Flatbread

Ethiopian cuisine is injera, a spongy sourdough flatbread that serves not only as a kind of bread but also as an eating utensil. Ethiopians use injera to scoop up bites of their lentil, bean, meat, and vegetable sauces—called wats (or thick stew)—that typically top a large piece of injera.

25kč minimum order is 10

Yetsom Beyaynetu (Ethiopian Combination Platter)

Ethiopian dishes typically consist of injeraa spongy sourdough flatbread made of fermented teff flour, spread flat over a communal pan (a large platter) and topped with several kinds of spicy and non-spicy wats (stews) and vegetables.It’s made up of a mix of vegan curries and vegetables served on a plate of injeraYetsom means fasting and beyaynetu means combination platter. In principle, the combination platter is very similar in composition

165kč minimum order is 20


Mahberawi is the combination of meat related Ethiopian dishes.

165kč minimum order is 20​

Minchet Abesh

Minchet abish is
simple – minced beef 

185kč minimum order is 20


Sauteed strips of tender beef with onion, jalapeno, black pepper with an assortment of herbs and species.

190kč minimum order is 20

Doro wat/Chicken stew

Chicken and hard-boiled eggs cooked in spiced up butter, onion, a hot Ethiopian spice blend called Berbere. 

165kč minimum order is 20​

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