A delightful combination of various vegetarian dishes served with injera.

Vegetarian Combo

A selection of beef stew, chicken stew, and mild beef sauce served with injera.

Combo Platter

A bowl of freshly popped popcorn, perfect for snacking.

Bowl of Popcorn

A fresh salad with tomatoes, lettuce, onions, and olive oil.

Abyssinia Salad

Cheesecake Slice

Tender chicken cooked with aromatic spices and herbs.

Chicken Sauteed with Onion, Tomato, Garlic, and Herbal Red Pepper

A sweet pastry made of layers of filo filled with chopped nuts and honey.

Baklava

Crispy pastries filled with spiced meat or vegetables, served with dipping sauces.

Abyssinia Sambusas

Rinse the lentils under cold water. In a pot, add lentils, 3 cups of water, turmeric, cumin, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender.

Prepare the Lentils

In a separate pan, heat 1 tbs of olive oil. Add chopped onion, garlic, and ginger. Sauté until onion is translucent. Add chickpeas, salt to taste, and cook for 10 minutes, stirring occasionally.

Cook the Chickpeas

In another pan, heat the remaining olive oil. Add sliced carrots and cook for 5 minutes. Add spinach and a pinch of salt. Sauté until spinach wilts, about 3-4 minutes.

Sauté the Spinach and Carrots

Transfer the lentils, chickpeas, spinach, and carrots to a serving platter. Serve warm with injera on the side.

Serve

Lentils

Chickpeas

Spinach

Carrots

Onion

Garlic Cloves

Ginger

Turmeric Powder

Cumin Powder

Salt

Olive Oil

Injera

In a large pot, heat olive oil over medium-high heat. Add beef and sear until browned on all sides.

Sear the Beef

Add onion, carrots, and celery. Cook until onions are translucent.

Add Vegetables

Add garlic, bay leaves, beef broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours.

Simmer

In a separate pot, heat olive oil over medium-high heat. Add chicken thighs and sear until golden brown.

Sear the Chicken

Stir in onion and bell pepper, cooking until softened.

Add garlic, thyme, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 30-40 minutes.

In a skillet, heat olive oil over medium heat. Add onion and cook until softened, then add ground beef and cook until browned.

Cook the Beef

Stir in tomato sauce, garlic, cumin, paprika, salt, and pepper. Simmer for 15-20 minutes.

Add Sauce Ingredients

In a bowl, mix teff flour, yeast, salt, and water until smooth. Let it sit for 2-3 hours to ferment.

Prepare the Batter

Heat a non-stick skillet over medium heat. Pour batter in a circular motion and cover. Cook until bubbles form and the surface looks dry.

Cook the Injera

beef chuck

onion, chopped

carrots, chopped

celery, chopped

beef broth

garlic, minced

bay leaves

salt

black pepper

olive oil

chicken thighs, boneless

bell pepper, chopped

chicken broth

thyme

ground beef

tomato sauce

cumin

paprika

teff flour

water

yeast

In a large, heavy-bottomed pot, heat the vegetable oil over medium heat.

Prepare the Pot

Once the oil is hot, add the popcorn kernels to the pot and cover with a lid.

Add Popcorn Kernels

Shake the pot occasionally to ensure even cooking. Continue until popping slows to about 2 seconds between pops.

Pop the Kernels

Remove the pot from heat, carefully uncover, and transfer the popcorn to a large bowl. If desired, melt the butter and drizzle it over the popcorn, then sprinkle with salt to taste.

Season the Popcorn

Toss the popcorn to coat evenly and serve warm.

Popcorn kernels

Vegetable oil

Butter (optional)

Wash the tomatoes and lettuce thoroughly. Cut the tomatoes into bite-sized pieces and tear the lettuce into smaller pieces. Slice the onion thinly.

Prepare the Vegetables

In a large salad bowl, combine the chopped tomatoes, lettuce, and sliced onions.

Mix the Salad

Drizzle olive oil over the salad. Add salt and black pepper to taste. Toss gently to combine all ingredients.

Dress the Salad

Tomatoes

Lettuce

Black Pepper

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and salt. Mix until well combined and press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.

Prepare the crust

In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and continue to beat until creamy. Add the sour cream and vanilla extract, mixing until combined. Add the eggs one at a time, mixing on low speed until just blended after each addition.

Make the filling

Pour the cream cheese filling over the prepared crust in the springform pan, smoothing the top with a spatula.

Combine crust and filling

Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool slowly in the oven for about 1 hour.

Bake the cheesecake

After cooling in the oven, remove the cheesecake and refrigerate for at least 4 hours, preferably overnight. Once chilled, remove from the springform pan, slice, and serve.

Chill and serve

cream cheese

sugar

sour cream

vanilla extract

eggs

graham cracker crumbs

butter

Cut the chicken breast into bite-sized pieces and season with salt and black pepper.

Prepare the Chicken

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Sauté the Vegetables

Add the minced garlic and sliced red bell pepper to the skillet. Cook for an additional 2-3 minutes until the garlic is fragrant and the pepper begins to soften.

Add Garlic and Peppers

Add the chicken pieces to the skillet. Cook, stirring occasionally, until the chicken is cooked through, about 8-10 minutes.

Cook the Chicken

Stir in the diced tomatoes, dried oregano, and dried basil. Cook for another 5 minutes until the tomatoes are softened and the flavors meld.

Add Tomatoes and Herbs

Remove from heat and serve warm, garnished with additional herbs if desired.

Chicken breast, boneless, skinless

Onion, chopped

Tomato, diced

Garlic, minced

Red bell pepper, sliced

Olive oil

Dried oregano

Dried basil

Black pepper

In a bowl, combine the chopped walnuts, chopped pistachios, sugar, and ground cinnamon. Mix well and set aside.

Prepare the Nut Mixture

Preheat the oven to 350°F (175°C). Unroll the filo pastry and cover it with a damp cloth to prevent it from drying out.

Prepare the Filo Pastry

Brush a 9x13 inch baking dish with melted butter. Lay down one sheet of filo, brush with butter, and repeat for 8 sheets. Sprinkle a layer of the nut mixture over the top. Repeat the layering process (buttering each sheet) until all the nuts are used, finishing with 8 layers of filo on top.

Layer the Filo and Nut Mixture

Using a sharp knife, cut the baklava into diamond or square shapes. Pour any remaining melted butter over the top.

Cut the Baklava

Bake in the preheated oven for about 45-50 minutes or until golden brown.

Bake the Baklava

While the baklava is baking, combine honey, water, and vanilla extract in a saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes.

Prepare the Syrup

Once the baklava is done baking, remove it from the oven and immediately pour the syrup over it. Let it cool completely before serving.

Combine Baklava and Syrup

Filo pastry

Chopped walnuts

Chopped pistachios

Sugar

Ground cinnamon

Butter, melted

Honey

Water

Vanilla extract

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in garlic, ginger, cumin, coriander, paprika, salt, and black pepper. Cook for an additional 2-3 minutes until fragrant.

Prepare the Filling

Add the ground beef or lamb to the skillet and cook until browned and fully cooked, breaking it apart with a spoon. Stir in chopped parsley and mix well. Remove from heat and let cool.

Cook the Meat

In a bowl, mix 2 cups of all-purpose flour, ½ tsp of salt, and enough water to form a dough. Knead for about 5 minutes until smooth. Let it rest for 30 minutes.

Make the Dough

Roll out the dough into thin circles, about 4-5 inches in diameter. Place a spoonful of the meat filling in the center, fold the dough over, and seal the edges by pressing with a fork.

Assemble the Sambusas

Heat oil in a deep frying pan over medium heat. Once hot, fry the sambusas until golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.