Tender beef cubes flash-fried with fresh onions, rosemary, and green chilies. Served smoking hot on a traditional clay pot.

Finely minced lean beef seasoned with mitmita, niter kibbeh (clarified butter), and cardamoms. Served with ayibe (cottage cheese) and gomen.

Festive slow-cooked chicken stew simmered in rich, spicy berbere sauce, served with a hard-boiled egg and fresh injera.

A vibrant combination platter of spicy red lentils (misir wat), yellow split peas (kik alicha), shiro, collard greens, and cabbage.