Messob Ethiopian Restaurant

A pair of Ethiopian style triangular phyllo-pockets, stuffed with whole lentils, fresh garlic, jalapeno and onions.

A pair of Ethiopian style triangular phyllo-pockets, stuffed with beef, fresh garlic, jalapeno and onions.

Hearts of romaine lettuce, onions, tomatoes, and jalapeno mixed with virgin olive oil and Ethiopian style house dressing.

Sauteed marinated chicken or lean beef over salad

Blended fresh roma tomatoes, onions, green peppers and fresh garlic pureed with olive oil and mixed with house dressing and injera.

Split red lentils simmered with onions, garlic, berebere sauce and a blend of mild Ethiopian herbs, spiced just enough to have a bit of a kick.

Light vegetarian stew made from organic split pea in tumeric sauce cooked with fresh sliced ginger, and basil, with a touch of Ethiopian herbs.

Pureed chick peas cooked with onions, garlic, vegetable oil and Ethiopian herbs.

Fresh chopped collard greens, onions, garlic and Ethiopian herbs cooked in vegetable oil.

Fresh yellow cabbage, potatoes and long cut carrots cooked in a mild caramelized onion sauce and garlic.

A Combination dish of the above items

Finely chopped tenderloin of beef, traditionally served very rare, warmed only by melted nittir kibbe, Ethiopian purified and spiced butter. This purified butter is further spiced with a special herb called koseret that gives Kitfo its unique and distinct flavor. It can be served raw, lightly cooked or well cooked with Ayeb (home made cheese)

Lean cubed beef tenderloin simmered in a blend of red pepper, awaze and herbed butter. It is served raw or rare

Tender chopped beef sauteed to perfection with onions, fresh rosemary and green pepper then rapidly fried in seasoned vegetable oil.

Tender cubes marinated in Awaze sauteed with fresh onions, jalapeno & fresh rosemary.

Injera tossed in a succulent sauce of tender chunks of lean beef sauteed in berbere, onions, garlic and blend of Ethiopian herbs.

Hot and spicy beef stew made of lean beef sliced and simmered slowly in berbere, nittir kibbe ( purified and seasoned butter), with finely chopped onions and garlic.

Quanta is the traditional Ethiopian technique for naturally preserving meat. It is marinated in salt and red pepper and dried naturally giving it a unique and subtle flavor when cooked into stew and served tossed with pieces of injera.

Succulent chunks of fresh lamb marinated in white wine, sauteed in butter seasoned with onions, green pepper, tomatoes and rosemary

Tender pieces of lamb braised slowly in green pepper and tumeric sauce, flavored with an Ethiopian herb, ginger and touch of jalapeno peppers.

A combination of Doro Wot, Beg Alicha and Sega Wot

A combination of Vegetarian Messob and Meat Messob

Tender chicken marinated in lemon, sauteed in seasoned butter and stewed in a berbere sauce, flavored with onions, garlic and ginger root with a pinch of cardamon. Served with boiled egg and a chicken drumstick.

Boneless marinated chicken sauteed with onions, jalapeno, garlic and fresh rosemary.

A combination of Doro Wot, Beg Alicha and Sega Wot

A combination of Vegetarian Messob and Meat Messob

Boneless cubes of catfish marinated in white wine and sauteed in fresh garlic, onions and jalapeno, served with salad.

Thin slices of fillet cat fish, lightly breaded and fried in vegetable oil, served with side salad and misir wot .

Naturally carbonated mineral water from Ethiopia