Time Out Says
Folds of spongy, grey injera – the versatile Ethiopian flatbread made with finely ground teff flour – are needed to mop up stews and sauces at this Ethiopian restaurant, as cutlery is redundant here.
You’d be well advised to try the Abesinian special agelgel, a fawn stew of chicken and hard-boiled egg. The spicy lamb with crumbling white cheese in dark, rich sauce and the sturdy mound of minced raw meat, like steak tartare, are also good. And a visit here is as much about filling one’s social diary as it is one’s belly.
We’d also recommend kara mara tibs, a smouldering bowl of semi-charred lamb with onions, tomato and chilli, and merek tibs, which offers bony chunks of spiced meat. If you’re feeling adventurous try the gored gored, which consists of little more than blood-rare lamb in a spicy splash of its own juices.
Authentic Ethiopian food in an informal environment.
By Jeremy Lawrence | 26 Mar 2008
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