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Ethiopian Restaurants
Taxonomy Code: PL-1800.0250-180
Eating establishments that offer the cuisine of Ethiopia which features specialties such as sambusas (meat stuffed pastries), zifa (lentils with shallots and chilies), alechas (delicately seasoned stews), berberes (dishes made with a very hot chili paste), doro wat (chicken stew), yebeg wat (lamb stew), minchetabish (a fiery hot chili-like dish), kitfo (steak tartare with butter and hot chili), mint-chatabish (minced beef stew), beef tibs (cubed steak marinated with red wine with hot pepper sauce) and yebeg tibs (lamb hash). Vegetarian dishes such as yeabesha gommen (a stew that is made with mustard greens) are also available. Dishes are accompanied by the distinctively sour injera bread, pieces of which are used to scoop up bites of food, and are served on a central tray from which everyone eats. Utensils are usually optional. Beverages may include tej wine made with honey and talla, a wheat barley or corn-based beer.
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