Lalibela Ethiopian Restaurant Menu

Tender cubes from the shoulder of lamb are rubbed with chef’s blend of Ethiopian seasonings and stir-fried with onions, fresh rosemary, and garlic.

A special combination of tibs wott, yebeg alicha, doro wot, cabbage, kik alicha, and gomen.

Finely chopped prime lean beef seasoned with herbed butter sauce and spices served with Ethiopian feta cheese. Prepared rare, medium, and well done.

Cubed chicken fried with red onion, fresh tomatoes, and seasonal vegetables.

Tender cubes from the leg of a lamb marinated in white wine and kibe then sautéed to perfection.

Split lentils are stewed with onion, garlic, and blend of mild Ethiopian herbs.

Legs of range chicken are slow-cooked in dense stew of onions, berbere, and kibe. Boiled eggs are knife poked and simmered in the stew. A high-holiday treat served with two legs, egg, and injera.

Vine-ripened tomatoes, jalapeños, avocado & red onions chopped and tossed in a spicy vinaigrette.

Extra-lean cuts of prime beef are finely chopped and soaked in basil clarified butter and mitmita. Served with a mash Ethiopian feta cheese and collard greens.

Diced vine-ripened tomatoes, peppers, onion & crumbled injera are toasted together in lemon & olive oil vinaigrette.

Split peas are milled together with a perfect blend of berbere, herbs, and onions. Slow-cooked into a creamy dip for your injera.

Vine-ripened tomatoes, jalapeños, avocado & red onions chopped and tossed in a spicy vinaigrette.

Soft, spongy flatbread made from fermented teff flour, perfect for scooping and savoring your favorite Ethiopian dishes.

Diced vine-ripened tomatoes, peppers, onion & crumbled injera are toasted together in lemon & olive oil vinaigrette.

A triangular-shaped savory filled with lentils spiced and seasoned with green chili, coriander, and lemon.

Cubed beef marinated in spiced butter and cooked until dark and crispy.

Finely chopped prime lean beef seasoned with herbed butter sauce and spices served with Ethiopian feta cheese. Prepared rare, medium, and well done.

Dices of lean beef are seared on hot skillet then slow-cooked in a hot berbere stew.

Marbled cuts of beef are slow-cooked in a mild onions sauce with chopped collard greens, garlic, and blend of alicha seasonings.

Tender cubes of beef marinated in white wine and kibe.

Morsel cuts of beef are marinated in hot bereber-butter and minute rolled over a hot skillet Lalibela.

Lean dice of marinated beef are simmered in traditional chickpea gravy.

Tender cubes from the shoulder of lamb are rubbed with chef’s blend of Ethiopian seasonings and stir-fried with onions, fresh rosemary, and garlic.

Tender cubes from the leg of a lamb marinated in white wine and kibe then sautéed to perfection.

Legs of range chicken are slow-cooked in dense stew of onions, berbere, and kibe. Boiled eggs are knife poked and simmered in the stew. A high-holiday treat served with two legs, egg, and injera.

Split peas are cooked in onion, garlic, and olive oil. Mild yellow dish with a touch of turmeric subtle blend of herbs and spices.

Split peas are milled together with a perfect blend of berbere, herbs, and onions. Slow-cooked into a creamy dip for your injera.

Finely chopped collard greens are cooked in their own stem with mild seasonings and olive oils.

Fresh beetroot and long cut carrot are cooked in tomato sauce with our rich blend of seasonings.

Cabbage, potato, and carrot cooked with onion and garlic with a touch of turmeric.

Fresh string beans and long cut carrot are cooked in tomato sauce with our rich blend of seasonings.

A special combination of tibs wott, yebeg alicha, doro wot, cabbage, kik alicha, and gomen.

Tilapia seasoned with Ethiopian herbs and spices.

Pepsi , Coke ( diet, Regular), Sprite, Ginger ale,