Sheba's Kitchen Menu

Gluten free Ethiopian bread similar to pan cake, made from Teff flour

Fresh collard greens with sautéed lamb, finely diced onions, and spiced butter.

Pieces of lamb sautéed with onions and jalapeños seasoned with a touch of black pepper (mild or spicy).

Yebeg tibs simmered in spicy awaze sauce.

Lamb with bones, onion, garlic, ginger, and tumeric.

Combination of beef, liver, and lamb tripe.

Beef tenderloin sautéed with onions jalapeños, seasoned with a touch of black pepper.

Beef ribs seasoned with black pepper and special spices, grilled to perfection.

Cubes of choice lean beef tossed in homemade chili sauce and seasoned butter, served rare or medium.

Piece of injera, mixed with beef tibs and sautéed in red pepper sauce.

Meat cubes marinated and sautéed with onions, jalapeño, and black peppers.

Piece of injera and dried beef jerky sautéed in red pepper sauce.

Freshly minced extra lean beef seasoned with hot mitmita powder and ayib / homemade cheese, collard green, and butter or olive oil, served raw or slightly cooked.

Selected lean ground beef seasoned with Ethiopian cardamom, chili powder, and seasoned butter, served raw, medium, or well done.

Combination of yebeg alitcha and with a choice of doro wot or yebeg wot with house veggie. Combination of two meat dishes with house vegetable.

Kitfo, tibs, keywot, alitcha, gomen besiga, and vegetable.\nEnough for 4 to 5 people\n

Misir / lentil, shiro, fasolia, yeater kik, azifa, gomen, timatim fitfit, and more upon availability. Enough for 4 to 5 people

A medley of spiced lentils, sautéed greens, split peas, and stewed cabbage, served on traditional flatbread.

Cubes of fish little bit crispy and mixed with onion, jalapeños, and our special red sauce.

Ground fish mixed with oil, onions, and jalapeños.

Ground tilapia with kale green mixed with oil, onions, and jalapeños.