Zagwe's Restaurant, LLC

Potatoes, Carrots, Cabbage stew.

Tender beef cubes sautéed with onions, garlic, rosemary, and spicy berbere sauce, served with injera or rice.

Sauteed tender top sirloin beef cooked medium-well with red onions, jalapeños, berbere, with spices & herbs. Served with injera.

Marinated chicken pieces pan-seared with onions, garlic, and Ethiopian spices, finished with a touch of jalapeño and herbs. Served with injera or rice.

Chicken stew simmered in Makeda's sauce, seasoned with clarified butter, boiled eggs, fresh herbs, and fabricated chicken. Served over injera.

Injera is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of Teff flour. In Ethiopia, Eritrea, and some parts of Sudan, injera is the staple. Injera is central to the dining process, like bread or rice elsewhere.

Made with red split lentils, red onions, ginger, garlic, and turmeric. Wrap in Injera flat bread.

Hearty red lentils slow-cooked in Ethiopian spices, paired with collard greens and turmeric potatoes over rice or injera.

Half Beef Tips, and Half Dorho Wat (chicken stew). Served atop Injera flat bread.

Made with red split lentils, red onions, ginger, garlic, and turmeric. Spicy tumtumo gets its heat from a generous portion of berbere (a traditional blend of red peppers and spices).

Crispy pastry filled with Tumtumo, and red lentils.

A circle of injera is placed on the Gebeta, then the different stews, curries, or vegetables, that you've ordered are placed on top of the injera. Served family-style.