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From hearty, tongue-tingling stews and all-purpose flatbread, to powerful home-brewed honey wine, there’s nothing quite like eating out in Ethiopia. Gluten Free injera is a sour fermented flatbread with a slightly spongy texture, made out of our special teff flour. We were looking for a nice local restaurant to eat at during our trip to Charlotte, and we decided to try out Abugida's. We didn't quite know what we wanted, and the knowledgeable server gave us excellent recommendations as to what to order for first-timers.
Wide range of vegan, vegetarian, and gluten free dishes
Yelp's top 100 vegan restaurants in the US & Canada - Yelp Blog
Yelp's top 100 vegan restaurants in the US & Canada.
Posted: Mon, 04 Apr 2022 07:00:00 GMT [source]
Your choice of protein, diced into cubed shape and cooked with fresh tomatoes, onions, jalapeno peppers, garlic and butter. Savory beef cubes simmered in a special sauce made from chickpea flour, herbs & spiced butter. Cubes of raw, tender beef warmed in spiced butter, mitmita sauce, onions, and peppers. A version of firfir you're likely to find in Ethiopian restaurants in the U.S. is dabbo firfir, a modest dish of crumbled injera tossed with melted butter and berbere, a traditional Ethiopian spice blend. It doesn't look or sound like much, but looks can be deceiving –- berbere is deeply flavorful, and combined with tangy injera, the whole becomes more than the sum of its parts. Often served with plain yogurt, it makes for a flavorful and filling side dish or light meal on its own.
Queen Sheba Ethiopian Restaurant & Bar
There’s a slight beery edge owing to a type of hop leaf used in the brewing. Be aware that with all uncooked meat, there’s an added risk of illness, most notably, tape worms and salmonella. Abugida Ethiopian Cafe & Restaurant based in Charlotte, NC specializes in delicious and reasonably priced Ethiopian cuisine, including our house specialties and other customer favorites.
SHIRO
As the foundation of almost all Ethiopian food, injera is bread, utensil and plate rolled into one. It’s a sour, tangy flatbread made from the super grain teff, which has a spongy texture, ideal for soaking up flavour. Meals often come served dolloped onto a large, circular injera, a colourful palette of delicious curry-like stews, fresh salads and sautéed vegetables. Your choice of protein, cooked with additional high heat to make it crispy.
Coffee
Whole brown lentils with onions and peppers, rolled with injera. Our Optimist Hall menu features classic dishes like the stuffed pastry Sambusa, the stir-fried meat and veggies Tibs, and the spongy bread Injera. Chunks of fish marinated in berbere spice and lime juice and then fried in sesame oil, olive oil and paprika, with grated garlic and ginger added. Mushroom sautéed with onion, garlic, tomato and red pepper and rosemary.
MISER/RED LENTILS
Our vegan platter with your choice of one tibs (lamb, beef, chicken or mushroom) with one extra side. Some of our dishes use traditional ingredients so we’ve included a small dictionary at the bottom. At Enat Ethiopian Restaurant, we are dedicated to elevating the status and awareness of Ethiopian cuisine by fusing modern creativity with authentic delicious taste. The only thing better than our food is our impeccable service, through which we demonstrate warmth, professionalism, and integrity. Served in equally distinctive bottles called bereles, these small glass beakers give off a hint of middle school biology nostalgia.
QUANTA FIRFIR
Subtly spiced, and often accompanied with chilli, garlic and minced onions, shiro can vary slightly from region to region depending on available ingredients, but its distinctive colour and creamy texture are ubiquitous. In more traditional restaurants, it’s served in a small clay pot taken straight from the stove, red hot, bubbling and spluttering. Head to Tsige Shiro, a specialist shiro place in Bole, Addis Ababa. Your choice of protein, diced into cubed shape and cooked with our spicy Awaze sauce along with fresh tomatoes, onions, jalapeno peppers, garlic and butter.
HOT DRINKS
Known as ‘fasting food’, Orthodox Christian Ethiopians usually eat shiro on Wednesdays and Fridays, when they abstain from meat and dairy. Traditional Ethiopian cuisine is as distinctive as the country it comes from. A big part of the national identity, food runs deep through Ethiopia‘s ancient culture. Often intimate, always hands-on, it has a strong communal element that creates a dinnertime bond unlike anywhere else in the world.
Dabbo firfir
If your new to Ethiopian food, they are more than happy to make suggestions and give you descriptions, for reference, it's predominantly vegetarian dishes. Everything was tasty and filling, especially for being vegetarian... Oranges and mangoes stacked in pyramids, crates of fresh, fist-sized avocados, bunch after bunch of dangling bananas – it’s hard to miss Ethiopia’s street-side juice bars. Stop by for a vitamin hit when you just can’t take any more coffee. Chunks of meat, fried in niter kibbeh (clarified butter) and served still sizzling – there’s no messing around with tibs. Combination of our vegan dishes; Red lentil, spilt peas, collard greens, cabbage and carrots.
Served with fresh diced onions, tomatoes, garlic and jalapeno peppers. Beef cubes slowly simmered in our traditional berbere sauce, onions, Ethiopian spices, and butter. Lean ground beef mixed with mitmita, spiced butter, ayib and peppers rolled with injera.
The food was delicious, and their flavorful cheese dish was some of the best cheese we have ever tried... If you have not tried Ethiopian food, or experienced eating it, then you're in for a treat. I moved here from the Bay Area a while ago and at the time there was, may be one Ethiopian restaurant that I knew of in Charlotte. Now, we have a few to choose from, and Abugida has to be my favorite. Opt for betam leb leb (cooked) if the thought of nearly raw meat doesn’t appeal. Strips of chiken sauteed in onion,garlic,tomato,red pepper.
The ceremony coffee comes with a burning of Frankincense which was very calming and relaxing. The coffee is strong, hot and very good, very much in the traditional Ethiopian style... If you're a vegetarian -– or an omnivore who wants something lighter to balance out a rich meat dish -– beyainatu is exactly what you need.
By tradition, meals are enjoyed communally and are served on a large, round platter. All diners eat from this common platter with their hands (right hand only, please) and are expected to wash their hands before eating. This means everyone can help themselves to anything they want, and diners get to sample a little bit of everything. Here are some essential dishes you need to know about and try. The ritual of the cutting, known as q’wirt, is a big part of tere siga, and, like other Ethiopian meat dishes, it’s usually reserved for the most important of celebrations. A clay-red stew of chickpeas and broad beans, shiro is a vegetarian’s best friend in meat-mad Ethiopia.
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