Ghenet first opened 18 years ago and continues to serve New York with the finest of Ethiopian cuisine.
Spices and herbs are at the heart and soul of Ethiopian cooking. The cuisine is enriched with carefully selected herbs and spices. The presence of berbere - a mixture of chili spices and herbs - in dishes made from beef, lamb, poultry, fish, lentils, and split peas is what gives sauces the name of wett. While that of aletcha belongs to a dish that is made with most of the ingredients and the addition of fresh garlic, ginger and turmeric but without the berbere.
Cerrado permanentemente
Este restaurante ha cerrado permanentemente.
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