Red Lentils (Ye' Miser Wot )
Red Lentils cooked with Onions, Ginger, Garlic and Berbere sauce
Green Beans (Fosolia Be' Karot)
Green Beans cooked with Carrots in a mild Ginger & Garlic sauce
Stewed Cabbage (Ye' Tikil Gomen)
Stewed Cabbage, Potatoes & Carrots cooked in a mild Turmeric sauce
Split Peas (Ye' Alicha Kik)
Split Peas cooked in a Turmeric sauce
Beet Salad (Ye' Kaysir Be' Denich)
Beets and Potatoes in a mild vinaigrette dressing
Tomato Salad (Timatim Selata)
Tomatoes with Red Onions & Jalapenos in a vinaigrette dressing
Injera is an Ethiopian spongy flatbread with a sourdough taste.
It is traditionally made of an ancient grain called Teff and Barley.
Berbere is a spice mixture that usually includes spices such as chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigelia, and fenugreek. it is the key indgredient in the cuisine of Ethiopia. Berbere sometimes encompasses herbs and spices that are less well known internationally which includes plants that grow wild in Ethiopia. (information obtained from wikipedia)
"After four hours of simmering, boiling, and smelling all of the delicious smells – my family sat down and ate in silence… After a few bites everybody was smiling – the flavors of each of the lentils were unique and authentic."
Finally after years of waiting, Ethiopian food has arrived in San Antonio! I stopped by the Berbere food truck today for lunch and I was not disappointed! I was greeted with a smile and service was quick. I ordered the 3 veggies plate with the red lentils, green beans, and cabbage. Great vegetarian… -A.K.
I can't tell you how excited I am that San Antonio FINALLY has Ethiopian food! It's the one type of food that I miss most from living in NY & LA. I was greeted with a smile by two friendly gentlemen. I told them how excited I was that they are here and that they should open up an actual restaurant.…
"My daughter invited Cherinet over to cook a meal and give a lesson on preparing Ethiopian cuisine, which is something I had fallen in love with while living in NYC and Berkeley but is not widely available in central Texas. Next thing I knew, I was asking if he could cater an end-of-semester luncheon for my students at Trinity. It was a hit! The vegetarians LOVED the red lentils with his fresh cheese and the cabbage cooked with tumeric spices. The carnivores RAVED about the spicy beef wat and lamb tibs. Next thing I knew, it had become a Trinity tradition. All of my seminar students now expect an Ethiopian luncheon as payment for putting up with me for fifteen weeks. If that’s their demand for putting up with me, I can guarantee that you will not be disappointed. - Erwin Cook