Delina

Injera, a traditional gluten-free and fermented flatbread made from nutrient-rich teff grain, is a common accompaniment to Ethiopian meals. The platter features six vegetarian options: 1) ) Misir Wot: spicy lentils with onion, Ethiopian Berbere spices, tomatoes, and garlic. 2) Kik: a yellow, mild split peas dish with turmeric, garlic, and ginger. 3) Gomen: a delicious sauteed spinach and mustard greens option. 4) Kay Sur: seasoned braised beetroot, potatoes, and red onion. 5) Atakilt: a potato, carrot, and cabbage dish infused with turmeric and ginger sauce. 6) Habesha salad: a mixture of leaves, tomatoes, red onion, and chilli.

One of Ethiopia's beloved dishes is Zegni, also known as Key Wot depending on the region. This deep red stew can be prepared with beef, chicken, or lamb, and is highly versatile for any occasion. The secret to its deliciousness is in the seasoning, spiced clarified butter, Berbere spices, and slow-cooking process that melds the flavours into a mouth-watering meat stew.

Beg Alicha is a milder on-the-bone lamb meat stew using aromatic spices like turmeric and ginger. Beg Alicha introduces you to a broader taste pallet and the true diversity of Ethiopian cuisine. Still, keeping the tradition of a flavorful stew and similarly a slow-cook process, Beg Alicha offers a less spicy option for anyone to enjoy.