Yenat Guada Ethiopian Cuisine Menu

Beef tartar ground beef seasoned with mitmita, onions, and jalapeños.

Pieces of tender beef simmered in powdered chickpeas sauce.

Cubes of choice lean beef tossed in hot pepper sauce and seasoned butter. Ethiopian sushi.

Chicken leg simmered in onion, barbare, and spiced butter.

Tenderloin beef tartar seasoned with mitmita and niter kibbeh butter.

Beef tibs sautéed in red pepper sauce and mixed with pieces of injera.

Beef tenderloin sautéed with onions and jalapeños and seasoned with black pepper.

Pieces of lamb sautéed with onions and jalapeños, seasoned with a touch of black pepper, rosemary, and spiced butter.

Vegetarian. Small pieces of injera tossed in zesty lemon juice and olive oil mixed with diced jalapeños, onions, mustard, tomatoes, and crushed red pepper.

Vegetarian. Lightly fried cabbage leaves simmered in diced tomato sauce mixed with spiced potato and carrots.

Vegetarian. A combination of vegetable dishes red lentil stew, split peas yellow stew, chickpeas stew, collard green lightly cooked, cabbage, string beans, and carrots.

Vegetarian. Split red lentils stew slow cooked until thick spiced with berbere, onion, garlic, and ginger.

Vegetarian. Lightly boiled collard green flavored with garlic and onions.

Vegetarian. Roasted powdered chickpeas slow cooked with onion and with your choice of spiced butter or oil.

Sparkling mineral water, sourced and bottled in Monterrey, Mexico, offering a refreshing and crisp taste.