Makeda Ethiopian Restaurant Menu

Toasted injera cooled with awaze and Ethiopian purified butter or olive oil.

A pair of baked Ethiopian style phyla dough pockets with a savory filling. Your choice of meat or lentils.

A pair of baked Ethiopian style phyla dough pockets with a savory filling. Your choice of meat or lentils.

Diced vine ripened tomatoes, peppers, onions, and crumbled injera, tossed in awaze and olive oil vinaigrette.

Miser wot, kik alecha, shiro, atakitat wot, fasolia wot, and gomen wt.

Portobello mushroom finely chopped and mixed with olive oil, mitmita, and cardamom.

Portobello mushroom sauteed with onion, garlic, tomato, and a touch of awaze sauce.

Finely chopped collard greens cooked in steam with mild seasoning.

Beets, carrot, potato cooked with minced onion, and garlic.

Yellow split peas are cooked in finely chopped onion garlic, and oil with a touch of turmeric and subtle blend of herbs.

Red split lentils stewed with finely chopped onion, garlic, oil, and Ethiopian herb.

Chickpea flour mixed with onion, oil, garlic, ginger, and cook on medium heat for several minutes.

Morsel cuts of marbled prime beef cooked in its own fat with rosemary, onions, jalapenos and Ethiopian spices.

Marbled cuts of beef in a mild onions sauce with chopped collard greens and garlic.

Morsel cuts of beef marinated in a hot berbere-butter.

Extra lean cuts of prime beef are finely chopped and mixed with seasoned clarified butter and mitmita. Served with mash Ethiopian feta cheese.

Tender tips of marinated rib eye beef cooked with peppers, onion, garlic, and a touch of rosemary.

Seasoned Ethiopian style beef jerky cooked in light berbere sauce, and tossed with pieces of broken injera.

Diced lean beef seasoned on a hot skillet, slow cooked in berbere stew.

Criss crosscut chain of beef marinated in awaze, red wine, and stir-fried with onion and jalapeno.

Legs of range chicken are slow cooked in a dense stew of onions, berbere, and kibbeh. A boiled egg is knife poked and simmered in the stew. A high holiday treat.

Tender cubes from the shoulder of lamb are rubbed with the chef's blend of Ethiopian seasoning and stir-fried with onions, garlic, jalapeno pepper, fresh rosemary, and finished with red wine.

Strips of the leg of lamb and sauteed with onions, garlic, and pepper.

Salmon simmering slowly with onion, garlic, tomato, jalapeno, a touch of awaze sauce, and white wine.

In-season freshwater whole fish or fillet prepared Ethiopian style moist fakes inside its crispy skin

Red fish tuna finely chopped and mixed with olive oil, cardamom and mitmita (Can be served med-rare)

Creamy macaroni pasta coated in a rich, smooth cheese sauce.

Jasmine rice cooked with chicken sauteed in a flavorful awaze or turmeric sauce.

Chickpea flour mixed with onion, garlic, ginger, and cooked on medium heat.

Spaghetti sauteed with tomato sauce.

Miser wot, kik alecha, shiro, atakitat wot, fasolia wot, and gomen wt.

Portobello mushroom sauteed with onion, garlic, tomato, and a touch of awaze sauce.

Morsel cuts of marbled prime beef cooked in its own fat with rosemary, onions, jalapenos and Ethiopian spices.

Extra lean cuts of prime beef are finely chopped and mixed with seasoned clarified butter and mitmita. Served with mash Ethiopian feta cheese.

Tender tips of marinated rib eye beef cooked with peppers, onion, garlic, and a touch of rosemary.

Red fish tuna finely chopped and mixed with olive oil, cardamom and mitmita (Can be served med-rare)