Crispy pastry pockets filled with flavorful lentils.

Sambusa-Lentil (4pcs)

Pieces of interactive tossed in blended fresh tomato, onions, and green peppers mixed with homemade dressing.

Timatim Fitfit

local Extra Injera (1 pc)

Gluten Free Injera (1 pc) Ethiopia

Rice with Tibs

Seasoned chickpea flour blend cooked into a thick sauce. Good source of protein.

Shiro

Boneless chicken with onions, jalapeno, and tomato.

Doro Tibs

Chopped tomatoes, onion, black pepper, white wine vinegar, and jalapeno with house dressing.

Tomato Salad

Beef sauteed with onions, jalapeno peppers, tomato, and spiced.

Lega Tibs

Chicken leg simmered in flavorful sauce with an incised hard-boiled egg. Served with low-fat Ethiopian-style farmer's cheese. Spicy.

Doro Wot (Spicy)

Triangular-shaped pastry crust filled with lentils, green pepper, jalapeno, and onion.

Sambusa beef(4 pcs)

Yellow peas, split lentils, kale, carrots, potatoes, black beans, red beats, cabbage, green beans, and salads.

Veggies Deluxe Combination

Lamb strips sauteed with onions, jalapeno peppers, tomato, and spiced.

Lamb Tibs

In a medium bowl combine 1 cup all-purpose flour and 0.25 tsp salt. Add 1 tablespoon vegetable oil and 0.35 cup warm water gradually, mixing until a soft, non-sticky dough forms. If too dry, add up to 1 tbsp more water. Knead on a lightly floured surface for 4–5 minutes until smooth. Shape into a small ball, coat lightly with oil, cover with plastic wrap or a towel, and let rest 20 minutes.

Make and rest dough

Place 0.5 cup rinsed red lentils and 1 cup water in a small saucepan. Bring to a simmer over medium heat, then reduce heat and cook uncovered for 10–12 minutes until lentils are soft but not mushy and most water is absorbed. Drain any excess water and set lentils aside to cool slightly.

Cook lentils

While lentils cook, heat 1 tbsp olive oil in a small skillet over medium heat. Add 0.25 cup finely chopped onion and sauté 3–4 minutes until translucent. Add 1 minced garlic clove and sauté 30 seconds until fragrant. Stir in 0.5 tsp ground cumin, 0.25 tsp ground coriander, 0.125 tsp turmeric and 0.125 tsp chili flakes (if using). Cook spices 30 seconds to bloom.

Sauté aromatics and spice

Add the cooked lentils to the skillet, season with 0.5 tsp salt, and stir to combine with the aromatics and spices. Cook 1–2 minutes to marry flavors, then remove from heat. Stir in 1 tbsp chopped cilantro and 0.5 tbsp lemon juice. Taste and adjust salt or lemon as desired. The filling should be thick and slightly coarse—cool to room temperature before filling dough.

Finish filling

Mix 1 teaspoon flour with 1 teaspoon water to make a thin paste for sealing edges. Set aside.

Prepare sealing paste

Divide rested dough into 4 equal pieces. On a lightly floured surface roll each piece into a circle about 6 inches (15 cm) across and 1–2 mm thick. If dough springs back, let rest 5 minutes and re-roll.

Roll and cut dough

For each circle, cut in half to make two semicircles. Take one semicircle, brush the straight edge lightly with sealing paste, fold the straight edge to form a cone (overlap edges) and press to seal. Fill the cone with about 2–3 tablespoons of cooled lentil filling (enough to fill without overstuffing). Fold the open edge over the filling and press to seal securely. Repeat to make 4 sambusas total (should use all 4 dough pieces). If extra dough or filling remains, adjust sizes so there are 4 uniform pockets.

Form sambusa pockets

Pour vegetable oil for frying into a heavy skillet to a depth of about 1/2 inch (approximately 1 cup). Heat over medium until oil reaches 350°F (175°C) or a small piece of dough sizzles and browns in about 30–40 seconds. Fry 2 sambusas at a time (do not overcrowd) for 2–3 minutes per side, turning gently, until golden brown and crisp. Maintain oil temperature by adjusting heat as needed.

Heat oil and fry

Remove sambusas with a slotted spoon and drain on a rack or paper towels for 1–2 minutes. Let rest 2–3 minutes to cool slightly (filling will be hot). Serve warm with a wedge of lemon and optional chutney or yogurt dip.

Drain and serve

all-purpose flour

warm water

vegetable oil (for dough)

salt

red lentils (masoor), rinsed

water (for cooking lentils)

olive oil

yellow onion, finely chopped

garlic cloves, minced

ground cumin

ground coriander

ground turmeric

chili flakes (optional)

fresh cilantro, chopped

lemon juice

vegetable oil (for frying)

all-purpose flour (for sealing)

water (for sealing paste)

Tear the injera (or chosen flatbread) into bite-sized pieces about 1–2 inches across. Place in a large shallow mixing bowl. If using day-old flatbread or pita, tear similarly and set aside.

Tear bread

If your bread is very fresh and soft, you can toast lightly in a dry skillet for 1–2 minutes per side to give it a bit of chew and help it hold the dressing without becoming mushy.

Core and roughly chop the tomatoes. Coarsely chop the red onion and green bell pepper. Place the tomatoes, half of the onion, and half of the green pepper in a blender or food processor. Add the optional jalapeño if using.

Rough chop and blend

Pulse 6–8 times until you have a coarse, slightly chunky purée — it should be saucy but still have small pieces. Avoid over-blending into a smooth liquid; you want texture for the fitfit.

Transfer the blended mixture to a bowl and stir in the remaining chopped onion and green pepper (these provide crunch and color).

In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, black pepper, and optional berbere or smoked paprika until emulsified.

Taste and adjust seasoning — add a little more lemon for brightness, salt for seasoning, or oil for richness.

Pour about half of the dressing into the blended tomato mixture and stir to combine. Reserve the rest for adjusting the final consistency.

Pour the dressed tomato-onion-pepper mixture over the torn injera in the large bowl. Using two large spoons or clean hands, gently toss and press the bread pieces so they absorb the sauce evenly. Work quickly so the bread soaks but doesn’t become completely soggy.

Check texture and flavor. If the mixture seems dry, drizzle more of the reserved dressing (or a little water) a tablespoon at a time until you reach a moist but not runny consistency. Adjust salt, pepper, or lemon to taste.

Fold in the chopped cilantro or parsley and sliced green onions, saving a little for garnish.

Transfer the Timatim Fitfit to a serving platter or bowls. Garnish with the reserved herbs and sprinkle toasted sesame seeds or crushed toasted injera crumbs on top if using.

Serve immediately at room temperature as a main or side. Fitfit is best enjoyed within 30–60 minutes of tossing, when the bread has absorbed the flavors but still retains some texture.

Leftovers can be refrigerated in an airtight container for up to 24 hours; the bread will soften more over time. Refresh with a little extra lemon juice and a drizzle of olive oil before serving leftover portions.

injera or flatbread (torn into bite-sized pieces)

cooked flatbread alternative (sourdough, pita, or stale bread, torn)

ripe tomatoes (medium)

red onion (medium)

green bell pepper (seeded, roughly chopped)

jalapeño or green chili (optional, seeded for less heat)

fresh lemon juice

extra-virgin olive oil

garlic (1 medium clove, minced)

black pepper (freshly ground)

berbere or smoked paprika (optional, for warmth)

fresh cilantro or parsley (chopped)

green onions (thinly sliced)

toasted sesame seeds or crushed toasted injera crumbs (optional)

In a medium mixing bowl, combine 1 cup teff flour and 1/2 cup all-purpose flour (if using). Add 1/2 tsp active dry yeast and 1/2 tsp sugar; stir so yeast and sugar are distributed through the flour.

Mix dry ingredients

Gradually whisk in 1 1/4 cups warm water until you have a smooth, thin batter (consistency like heavy crepe batter or buttermilk). Cover the bowl loosely with a clean cloth or plastic wrap and leave in a warm place to ferment for 8–24 hours. Fermentation should produce a slightly sour aroma and small bubbles on the surface. Longer fermentation (up to 24 hours) increases sourness and characteristic injera flavor.

Add water and rest

After fermentation, stir the batter. If it has thickened too much, whisk in a little water (a tablespoon at a time) to reach a pourable, thin consistency. Stir in 1/4 tsp salt. If the batter has not shown any bubbling after 12–24 hours, you can add a pinch more sugar and 1/4 tsp yeast, stir, and let rest another 1–2 hours in a warm spot.

Adjust and salt

Set a nonstick skillet or a flat griddle (a 10–12 inch heavy skillet works well) over medium heat. Brush the pan lightly with 1 tsp vegetable oil and wipe off excess with a paper towel so the surface is only lightly oiled. The pan should be hot but not smoking; you can test by flicking a few drops of water — they should sizzle and evaporate quickly.

Preheat pan

Give the batter a final stir. Using a ladle, pour a thin, even layer of batter into the center of the hot pan (for a 10–12 inch pan use about 3/4 to 1 cup batter depending on desired diameter). Immediately lift and swirl the pan to spread the batter outward in a circular motion to produce an even, thin round (traditional injera is quite thin and large).

Pour batter

Cover the pan with a lid or a large bowl to trap steam; this helps the top set and develop the characteristic holes (eyes). Cook for 1.5–3 minutes until the surface is matte, filled with many small holes, and the edges lift from the pan. Do not flip. If you used too high heat you may scorch the bottom before holes form; reduce heat slightly if needed.

Cook through

Use a thin spatula to loosen the edges and transfer the injera to a cooling rack or plate. Let it cool briefly (1–2 minutes). Traditional injera is served slightly warm or at room temperature. Repeat the oiling and cooking steps for additional injera if making more.

Finish and rest

teff flour (whole grain or blended)

all-purpose flour (optional, for lighter texture)

active dry yeast

sugar (to help fermentation)

vegetable oil (for pan)

In a medium bowl, whisk together tapioca flour, brown rice flour, sorghum (or millet) flour and instant dry yeast until evenly combined and no lumps remain.

Combine dry flours and yeast

Stir in 1 1/2 cups warm water and the sour flavor starter (1 tablespoon plain probiotic yogurt OR 1 teaspoon white vinegar). Mix with a whisk or spoon until smooth. The batter should be pourable but thicker than pancake batter — like heavy cream. If it is very thick, reserve up to 1/4 cup additional water to adjust later.

Add liquids

Cover the bowl loosely with a kitchen towel or plastic wrap and let sit at room temperature for 1 to 2 hours to allow the yeast to start producing bubbles. You should see small bubbles on the surface and the batter will look slightly aerated.

Initial rest

For a more traditional slightly sour injera flavor, transfer the covered batter to the refrigerator and ferment for 12–24 hours. If you prefer less sour, keep it at room temperature for 2–4 hours only. After fermentation the batter will be bubbly and slightly thickened. Stir in 1/2 teaspoon salt at the end and taste; adjust salt if needed.

Ferment for sourness (optional longer fermentation)

Use a heavy nonstick skillet or a crepe pan about 10–12 inches across. Place it over medium heat and let it heat for 3–5 minutes. Lightly oil the surface with 1 teaspoon vegetable oil and wipe any excess with a paper towel so the pan is just lightly greased.

Prepare pan

Stir the fermented batter. If it has become very thick, thin with up to 1/4 cup water to reach a pourable, thin batter (should spread easily when poured). The ideal consistency is similar to thin pancake or crêpe batter.

Adjust batter consistency

Pour about 3/4 to 1 cup of batter into the center of the hot pan and immediately tilt and swirl the pan in a circular motion so the batter spreads into a thin round about 9–10 inches in diameter. Cover the pan with a lid or large heatproof bowl to trap steam — this encourages the formation of characteristic small holes (eyes). Cook for 2–4 minutes, until the surface is set and covered with tiny holes and the edges lift slightly. The injera is traditionally cooked only on one side; do not flip. If the bottom browns too quickly, reduce heat slightly.

Cook injera

When the surface is fully set and no wet batter remains (about 2–4 minutes), remove the lid and use a thin spatula to loosen the edges, then transfer the injera to a plate. If you want a slightly softer surface, brush very lightly with the reserved oil or melted ghee.

Finish and remove

Repeat pouring and cooking with the remaining batter. Re-oil the pan very sparingly between injera as needed. If batter thickens while cooking, stir in small amounts of water to maintain pourable consistency.

Repeat for additional injera

Stack cooked injera on a plate with a clean cloth between them to keep them soft. Serve warm or room temperature with stews (wats), salads, or dips. To store: wrap cooled injera tightly in plastic wrap and refrigerate for up to 3 days or freeze separated by parchment for up to 1 month. Reheat briefly covered in a warm skillet or microwave (wrapped in a damp paper towel) to soften before serving.

tapioca flour (cassava flour)

brown rice flour

sorghum flour (or millet flour)

instant dry yeast

sour flavor starter (plain probiotic yogurt or 1 tsp white vinegar)

vegetable oil (neutral oil) or melted butter ghee

water for thinning (if needed)

Measure 1 cup (240 ml) of fresh cold water and bring it to a near-boil. For black tea, heat to a full rolling boil (about 100°C / 212°F). If using more delicate teas (green or white), heat to 175–185°F (80–85°C) — adjust time accordingly.

Heat water

Place the tea bag into a mug. Pour the hot water directly over the tea bag to fully saturate it. Let the tea steep for 3 to 5 minutes depending on desired strength: 3 minutes for mild, 4 minutes for medium, 5 minutes for strong black tea. Do not squeeze the bag vigorously, as this can add bitterness.

Steep tea bag

If using sweetener, add about 1 teaspoon now and stir until dissolved. If you prefer milk or cream, add 2 tablespoons (or to taste) after stirring. If you are using lemon, skip milk and add a thin slice or a squeeze of lemon to taste.

Sweeten and add milk/lemon

Remove the tea bag (discard or compost). Taste and adjust sweetener or milk/lemon as desired. Serve hot immediately in the mug.

Serve

water

tea bag (black tea or choice)

sweetener (sugar, honey, or sweetener)

milk or cream (optional)

lemon slice (optional)

Rinse the rice in a fine-mesh sieve under cold running water until the water runs mostly clear to remove excess starch.

In a medium saucepan, combine rinsed rice, 2 1/2 cups water, 1/2 tsp salt, and 1 tbs oil or butter. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. After 15 minutes, turn off the heat and let sit, covered, for 10 minutes to steam.

Fluff the rice with a fork just before serving and keep covered to stay warm.

Prepare the aromatics and vegetables: thinly slice the onion, mince the garlic and ginger, halve and slice the green pepper, and dice the tomato.

Season the beef cubes with 1 tsp salt and 1/2 tsp black pepper. Toss to coat evenly.

Heat a large heavy skillet or sauté pan over medium-high heat until hot. Add 2 tbs niter kibbeh/clarified butter or oil and swirl to coat.

Add the beef in a single layer (work in batches if needed). Sear without moving for 1-2 minutes to brown, then stir and continue cooking until mostly browned but not fully cooked through, about 2–3 more minutes. Remove the beef to a plate and set aside.

Reduce heat to medium. If pan looks dry, add another teaspoon of oil. Add sliced onion and sauté until softened and lightly golden, 5–6 minutes.

Add minced garlic and ginger and cook for 30–60 seconds until fragrant.

Stir in berbere spice (or substitute), paprika, and optional chili powder; cook 30 seconds to bloom the spices.

Add the green pepper and diced tomato. Cook until pepper begins to soften and tomato releases juices, about 3–4 minutes.

Return the seared beef and any accumulated juices to the pan. Stir to combine and cook for 2–3 minutes until beef is cooked through and flavors meld. Taste and adjust seasoning with more salt or pepper if needed.

Finish with 1 tbs lemon juice and sprinkle chopped cilantro or parsley. Remove from heat and keep warm.

In a large bowl combine mixed greens, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion.

In a small bowl or jar whisk together 2 tbs olive oil, 1 tbs red wine vinegar, 1/4 tsp salt, and 1/4 tsp black pepper. Taste and adjust.

Pour dressing over salad just before serving and toss gently to coat.

Preheat the broiler or a grill pan. Lightly brush both sides of each bread slice with olive oil or butter.

Place slices under the broiler or on the hot grill pan and toast until golden and crisp, about 1–2 minutes per side; watch carefully to avoid burning.

If using, rub the warm toasted bread with the cut side of the garlic clove for a hint of garlic flavor. Keep warm.

Spoon a portion of fluffy rice onto each plate. Top or serve alongside with a generous portion of warm tibs. Add a serving of dressed salad and 2 slices of toasted bread per person.

Plating

Serve immediately while tibs and rice are hot. Provide extra lemon or hot sauce at the table if desired.

long-grain white rice (uncooked)

vegetable oil or butter

beef sirloin or rib-eye (trimmed, cut into 1/2-inch cubes)

yellow onion

garlic cloves (minced)

ginger (fresh, minced)

green bell pepper (cut into 1/2-inch strips)

tomato (large, diced)

berbere spice or substitute (see notes)

paprika

roasted or regular chili powder (optional)

ground black pepper

salt (for seasoning)

niter kibbeh or clarified butter (or 2 tbs vegetable oil)

fresh cilantro or parsley (chopped, for garnish)

mixed salad greens

cucumber (sliced)

cherry tomatoes (halved)

red onion (thinly sliced)

red wine vinegar

black pepper

crusty bread (baguette or country loaf), sliced

olive oil or butter for brushing

garlic (optional, halved for rubbing)

In a medium bowl, whisk together 1 cup chickpea flour with 1 cup of the cold water until smooth and free of lumps. Set aside.

Make chickpea slurry

Heat 3 tablespoons of oil or niter kibbeh in a medium saucepan over medium heat. Add the finely chopped onion and sauté, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and ginger and cook for 30–45 seconds until fragrant, taking care not to burn them.

Sauté aromatics

Stir in 1 teaspoon berbere and 1 tablespoon tomato paste to the aromatics. Cook 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and the spices bloom.

Add spices and tomato

Lower the heat to medium-low. Slowly whisk the chickpea slurry into the saucepan so it incorporates smoothly with the spiced oil and onions. Gradually add the remaining 2 cups of water while whisking (or pour in 1 cup at a time) to avoid lumps.

Sambusa-lentil (4pcs)

Timatim Fitfit

Local Extra Injera (1 Pc)

Gluten Free Injera (1 Pc) Ethiopia

Tea

Rice With Tibs