Red Sea Ethiopian & Eritrean Cuisine Restaurant

Crispy fried pastry filled with spiced lentils and vegetables.

Crispy fried pastry filled with seasoned minced beef, onion, and spices.

Chickpea and tahini dip, served with bread.

Chicken in a spiced red berbere sauce, served with a hard-boiled egg, lentils, and mustard greens.

chicken sautéed with onion, tomato, garlic

A milder chicken dish, less spiced than Sebhi Dorho.

Chicken in a spicy mushroom sauce.

Lamb strips sautéed with onion, garlic, tomato, bell pepper, and a touch of rosemary.

Cubed beef simmered in a spiced berbere (red pepper) butter sauce with onion, garlic, and ginger.

A layered plate combining tibs (sautéed meat), fitfit (bread mixed with sauce or butter), and kitfo (seasoned minced beef), topped with ayeb (fresh Ethiopian cheese).

Seasoned minced beef mixed with spiced butter and mitmita, cooked to order.

Cubed beef, a classic Ethiopian/Eritrean preparation.

Thin-sliced beef strips marinated in awaze and sautéed with onion.

Short ribs sautéed with onion, garlic, jalapeño, and tomato, served with awaze and mitmita on the side.

Collard greens steamed with onion, garlic, and mild seasoning.

Collard greens in a spiced red sauce.

Okra in tomato sauce.

Chickpea flour stew simmered with onion, garlic, and ginger.

A spiced tomato-based sauce/stew.

Spicy mushroom stew.

A mild split pea and lentil stew with turmeric.

A lentil or split pea purée simmered with berbere, tomato, onion, and herbs.

Spaghetti in a seasoned tomato sauce.

Macaroni in a seasoned tomato sauce with cheese.

Shrimp in a spiced red sauce.

Shrimp in a mild turmeric-onion sauce.

Shrimp with spinach.

Fish with spinach.

A sampler platter of vegetarian dishes.

A smaller combination platter, for one or two.

A large combination platter, for a group.

Chopped tomato and injera in a spiced tomato dressing.

Mixed greens with carrot, cucumber, and red onion.