Selam Ethiopian & Eritrean Restaurant

A dish of stewed and mashed fava beans, often seasoned with onions, peppers, and spices. Served hot, it's a hearty and protein-rich breakfast, typically eaten with bread.

Scrambled eggs cooked with onions, tomatoes, and green peppers (jalapeños). Often served mixed or with pieces of injera.

Cracked wheat porridge, similar to couscous or bulgur, simply cooked and seasoned with spiced butter (niter kibbeh). Gritty texture and comforting taste.

Pieces of unleavened flatbread (kita) mixed with spiced butter and berbere. A flavorful dish where the bread soaks up the spices.

Thin flatbread (kita) torn into small pieces and fried with spiced clarified butter (niter kibbeh) and berbere. Tender texture and rich flavor.

Enriched version of Chechebsa, served with honey or an extra portion of butter. Offers a sweet-salty or creamier blend.

Thick and hearty porridge made from barley or wheat flour. It is shaped with a well in the center filled with spiced butter and berbere.

Ethiopian beef tartare, finely minced, seasoned with spiced clarified butter (niter kibbeh) and chili powder (mitmita). Served with fresh cheese and spinach to temper the spice.

The national Ethiopian dish. Chicken and hard-boiled egg stew simmered for a long time in a thick, very spicy red berbere sauce. Rich and flavorful.

Long strips of grilled or sautéed beef, often served well-done and caramelized. Accompanied by a dipping sauce.

Grilled beef cubes served sizzling in a traditional clay pot (shekla). Mixed with onions and fresh peppers.

Beef stew simmered in a spicy red berbere sauce. The meat is tender and the sauce is rich in flavor.

Beef sautéed directly with Awaze (fermented and spicy chili paste). A spicy and juicy dish.

Finely minced raw beef, marinated in spiced butter and hot chili. Melts in your mouth with an intense flavor. Can be requested cooked (lebleb) or well-done.

Mild stew (Alicha) flavored with turmeric, ginger, and garlic. The meat is simmered until very tender, without the spiciness of berbere.

Cubes of raw or very lightly cooked beef, simply seasoned or mixed with awaze. Appreciated for the natural texture of the meat.

Minced beef stew simmered in a spicy sauce. Texture similar to a very spicy bolognese, served with various accompaniments.

Creamy stew made from chickpea or fava bean flour, served here with meat. Rich, flavorful, and served piping hot.

Large tasting platter composed of several meat and vegetable stews arranged on an injera. Ideal for sharing and trying everything.

Red lentils stewed in a spicy berbere sauce. A classic vegetarian dish, rich and spicy.

Beef sautéed or grilled simply with onions and peppers. Crispy or tender texture depending on cooking.

Tender meat grilled with fresh vegetables. The term 'Legga' generally refers to more tender meat.

Smooth stew made from spiced chickpea or fava bean flour. A very popular vegetarian dish, creamy and flavored with garlic and ginger.

Red lentils cooked in sauce.

Stew of yellow split peas, mild and not spicy (Alicha). Flavored with turmeric.

Extra portion of chickpea stew.

Portion of selected or assorted vegetables.

Portion of cooked white rice.

Hard-boiled egg.

Extra Ethiopian flatbread.

Fresh cottage cheese type (Ayib).

Extra sauce to accompany the dishes.