Mesob Ethiopian Restaurant

Single cup of traditional Ethiopian coffee.

Three rounds: Abol, Tona, Bereka. Served with popcorn.

Espresso topped with steamed milk foam.

Layered fruit juice — mango, avocado, papaya.

Slow-cooked fava beans with onion, tomato and chili. Served with bread.

Torn flatbread tossed in spiced niter kibbeh and berbere. Drizzled with honey.

Scrambled eggs with onion, tomato and green chili.

Barley porridge with a well of niter kibbeh and berbere in the center.

Slow-cooked chicken in berbere, onion and niter kibbeh. With boiled egg.

Pan-seared beef cubes with onion, rosemary and chili.

Lamb cubes sautéed with awaze and fresh herbs.

Minced beef warmed in mitmita and niter kibbeh. Specify leb leb (lightly cooked) or tere (raw).

Tender lamb stew in spiced berbere sauce.

Misir, shiro, gomen, atkilt, salata and more on a shared injera.

Spiced chickpea flour stew, simmered until silky.

Red lentil stew with berbere and aromatics.

Cabbage, carrot and potato slowly cooked with turmeric.

Collard greens sautéed with garlic, ginger and onion.

Two pieces of fresh sour-leavened teff flatbread.

Spicy chili paste, perfect with tibs.

Mild fresh cheese, served cool.

Traditional honey wine. Served in a berele.

Home-brewed barley beer.

Local Ethiopian lager, 330ml.

Sparkling mineral water, 500ml.

Fresh mango, lightly sweetened.