Ethiopian Diamond Restaurant II Coupons and Deals
Partaking in the cuisine of another culture is an easier way to expand one's worldview than hijacking the Hubble Space Telescope. Break down culinary borders with this Groupon. $20 for $40 Worth of Ethiopian Food and Drinks The menu includes doro watt, a spicy dish with chicken legs, ginger, and hard-boiled egg ($13.50); yebeg tibs, or lamb cubes flavored with garlic, rosemary, green pepper, and onions ($15.75); and numerous vegan dishes, such as kik alicha, a mild blend of split peas, onion, garlic, and ginger ($10.25). In true Ethiopian fashion, all dishes are designed to be shared and scooped up ...
The Ethiopian menu at this North Clark Street eatery has amassed a huge following, thanks to its authentic Horn of Africa-inspired shared dishes. Scoop up stinging-hot kitfo steak with spongy injera—but be sure to leave room for seedless sambrosa dates baked in a pastry crust. Pay $5 today and you'll get $10 to spend on food and drink from Ethiopian Diamond Restaurant and Bar - N. Clark Street, ordered through Takeout & Delivery from LivingSocial.
Dining in Ethiopia is characterized by the ritual breaking of injera and eating from the same plate, signifying the bonds of loyalty and friendship. These bonds are often demonstrated in the form of gurrsha – that is the placing of food in the mouth of another diner from one's own hand. Here at Ethiopian Diamond Restaurant, our injera is made from self-rising wheat flour and teff flour (Teff is a grain native to Ethiopia). Our mothers and grandmothers never used baking powder, baking soda or processed yeast in making injera. At Ethiopian Diamond we strictly follow this old tradition. At Ethiopian Diamond Restaurant all dishes are free from artificial coloring, artificial flavoring and artificial preservatives. We use vegetable oil in all vegetarian dishes, no butter, no eggs, no milk, no honey! Injera, the traditional Ethiopian bread, is part of every entree. It is pancake-like bread on which the various stew dishes are served. The traditional way of eating it is with your fingers, which in itself is a delicate art. A bite sized piece of the injera is broken off to pick up a mouth full of the chosen dish. Ethiopian dishes are characterized by the variety of spices from which they get their exotic taste. Watt is a stew that comes in the form of beef, lamb, chicken, fish and vegetables. These range from hot and spicy watt to very mild. The mildly seasoned watt is called Alicha. Vegetarian dishes are also very popular in Ethiopian cuisine especially during Lent, the fifty-five days before Easter. Ethiopian Orthodox Christians are prohibited from eating meat and meat by-products during Lent and most Wednesdays and Fridays. The variety of watt and alicha made of lentil, peas and other vegetables are just as popular and tasty as those containing meat.