May 19, 2010
I discovered my love of Ethiopian food about a year ago when Jim and I decided to grab lunch at Desta Ethiopian Kitchen (b/c we bought a coupon from Creative Loafing) and we both discovered something amazing. Ethiopians do not use silverware, instead, they use injera, a spongy flat bread, to scoop up bites of food. And it’s delicious. Especially when you’re scooping up Zilzil Tibs (pictured below), tender strips of ribeye cooked with red onion and jalapenos. (Excuse my drool.) Use the injera to sop up the array of spices lined up on the side of the plate and you will definitely start craving Ethiopian food…and you’ll also need that injera to dull the heat in your throat.
Jim loves the Vegetarian Combo, which is a great way to sample a lot of different dishes. Everything on this plate is mouth-watering and will introduce you to flavors you never knew existed.
So, what are you waiting for?