Time Out Says
But if you want to taste real spice and flavours that make you question how a simple dish can be so rich and palate-awakening, then go to Zagol – right now.
Ethiopian food is spicy, but it’s not hot. The chefs, all visible through a glass window behind the tiny counter tucked at the back of the equally tiny and sparsely-themed dining area, throw in more seasonings than you can count into every single bubbling pot.
A typical portion of wat (that’s seasoned stew) includes everything from basil to fenugreek, nigella to radhuni, chilli peppers to the Ethiopian native korarima pod.
And while you can order dishes individually, the regulars here (and there are plenty) know that the real way to do it is by the platter. For one price, you can get every single vegetarian dish dolloped on a huge round plate lined with injera – a spongey sourdough flatbread that becomes better with every bite.
And put away the knife and fork, because the injera bread is used to mop up everything from potato and cabbage to thick, sloppy bean stews. The best news is the platter is enough for three – and is just Dhs110.
If you haven’t tried Ethiopian food before, Zagol is a great place to start.
WHAT IS IT...
Intense Ethiopian flavours in a tiny dining room
For the huge vegan-friendly platters
By Time Out Dubai staff | 17 Mar 2019
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