Bisha Eritrean Restaurant Menu

Cubed pieces of chicken cooked in awaze paste,red wine, onions, garlic,butter, fresh rosemary,

Slow cooked chicken drumsticks with berbere powder , onions and garlic, ginger and butter, served with one hard-boiled egg and injera.

lamb cubes cooked with pieces of injera served with injera.

Pieces of charbroiled rib, rib eye (lamb) seasoned with garlic,onion,green chillies, rosemary and black peppers served on injera.

Tender marinated pieces of lamb cooked with spices sauce, pepper,onion,garlic , tomato, rosemary served with salad and Injera.

Tender pieces of cubed lamb sauteed in olive oil, seasoned with onion, fresh tomatoes, garlic, sliced chillies, awaze and rosemary served with salad and Injera.

Roasted chickpea cooked with lamb jerk stew, exotic spices peppers,served on injera with side salad.

lamb cubes fried in ghee and spinach,served on injera with side salad.

Raw or meduim fried finely choped lamb tripe with spicy butter, red onion and green chillies.

Kifto served with homemade cheese,Finely chopped green spinach and homemade butter

Cubes pieces of chicken cooked in awaze paste,red wine, onions, garlic,butter, fresh rosemary,

Long strips of beef seasoned with garlic, onion,rosemary and spiced butter.

Long strips of beef seasoned with garlic, onion,rosemary and spiced butter.

Pieces of charbroiled rib, rib eye (beef) seasoned with garlic,onion,green chillies, rosemary and black peppers served on injera.

Lentils prepared in a blend of special Eritrean spicy sauce.

Yellow split peas cooked with special Eritrean turmeric sauce

Mushroom onion,tomato ,pepper,rosemary & awaze sauce,

Green lentils seasoned with onions, minced chilli, pepper, mustard and lemon juice.

Combination of vegetables such as collard greens, cabbages, carrot, split peas, red lentils, string beans and injera

A super-juicy scrambled eggs with onions and tomatoes.

Mashed fava beans served with vegetable oil, cumin, onion, garlic and lemon juice.

Ga’at is made with barley or wheat flour, filled with a mixture of tesmi and berbere. This spicy combination is tempered with yogurt which balances the flavours. The porridge may be eaten with a utensil