Little Ethiopia Coupons and Deals
Gather round Little Ethiopia’s communal dining tables and roll up your sleeves—you’re gonna need to get your hands a little dirty when you dig into these scrumptious Ethiopian dishes.The menu is chock full of traditional Ethiopian favorites, created with the best quality beef, chicken, fish, and lamb. Vegetarian options also abound, so if you’re more into lentils and peas than cubes of sauteed meat, you’ll still be completely satisfied. All the dishes are flavored with spices imported from Ethiopia, ensuring your meal is as authentic as possible.Make sure you leave the sporks at home because you’ll be eating your entire meal with nature’s utensils—your hands, and soft, chewy bread called Injera, which is made fresh daily in-house. And don’t worry if you can’t do certain grains—gluten-free Injera is available upon request.
If a little gustatory experimentation excites you, read on. This place is for people passionate about trying bold, new dishes. First and foremost, it’s food you eat with your hands – as in, no utensils – using a sourdough flatbread called injera to move the stewed cuisine from plate to mouth. Nestled in the heart of Little Ethiopia, this Fairfax gem offers a whole host of veggie and meat delights like the Zilzil Tibs, sautéed strips of beef with jalapenos, onions and tomatoes or the Shero, ground peas cooked in berbere sauce and seasoned with garlic and onions, or the ever-popular Doro Wot, an exciting blend of chicken legs, hard boiled eggs and fresh tomatoes in a red marinated pepper sauce. Discerning diners need look no further than this Ethiopian eatery to sample a diversity of flavors and meticulously prepped ingredients using exotic regional spices.
About Ethiopian FoodEthiopia is like an island in the middle of Africa, a mountainous region with different climate and culture than all the surrounding countries. Over the centuries, traders brought back spices and ideas from other cultures, which we made our own. Following are descriptions of a few items that are unique to Ethiopian cuisine.Injera - This soft crepe is made from teff, a grain native to Ethiopia that grows nowhere else in Africa. We traditionally eat with our fingers, using a piece of injera to hold our food, and then eat the injera.Berbere - Though chili peppers are native to the New World, there are records of them being used in African and Indian cooking as long ago as the 1700's. One of the most typical uses in Ethiopia is to make berbere, a spice mix that also includes ginger, cinnamon, cardamom, allspice, coriander and other seasonings. Berbere is used as a base for many Ethiopian stews and sauces.Niter Kebbeh - Every cook has their own recipe for the spiced clarified butter known as Niter Kebbeh, which is used for frying and for flavoring grain dishes. The butter is heated with onion, garlic, ginger, basil, fenugreek and other spices, then is cooled after it has absorbed the herb flavors.