Walia Ethiopian Cuisine

A combination of shiro, misir wot, alicha wot, gomen, and atikilt wot.

A combination of shiro, misir wot, alicha wot, gomen, and atikilt wot.

Pureed split red lentils simmered in a vegan kulet base, topped with coriander, and mekelesha kimem. Vegetarian.

Cubes of chicken breast sautéed with onion, garlic, tomatoes, berbre, and topped with seasoned butter. Served juicy.

Chicken stewed in special berbere sauce and seasoned butter. Served with hard boiled eggs and home made cheese.

Pieces of injera tossed in blend of fresh tomato, onions, and green pepper mixed with house made dressing.

Finely chopped lean beef mixed with season purified butter and mitmita.

Grounded lean beef. Served with a special cheese that is mixed with a finely chopped collard greens.

Long strips of sirloin sautéed with onions, garlic, black pepper, and tossed with green pepper.

Tender angus beef round sautéed with onions, fresh garlic, tomato, and topped with seasoned butter.

Beef jerky cooked in a kulet sauce, seasoned with Ethiopian spices, and mixed with injera.

Cubes of Angus beef pan mixed with chickpeas and topped with seasoned butter.

Chicken stewed in special berbere sauce and seasoned butter. Served with hard boiled eggs and home made cheese.

Cubes of chicken breast sautéed with onion, garlic, tomatoes, berbre, and topped with seasoned butter. Served juicy.

Slow cooked chick peas mixed with chicken.

Cubes of chicken breast sautéed in kulet sauce, sprinkled with coriander, topped with jalapenos, dice onions, and cottage cheese. Injera at Walia is made from teffs and barley.

Seasoned cubes of chicken breast stir fried with onions. Topped with jalapenos and tomatoes.

Cubes of chicken breast mixed with collard greens, topped with seasoned butter, finished off with tomatoes and jalapenos.

Fresh farm bought organic lamb passionately cooked in a flavorful berbere kulet, mixed with purified seasoned butter, sprinkled with coriander, and mekelesha kimem.

Succulent pieces of fresh lamb sautéed in butter, seasoned with onions, green hot pepper, tomatoes, and sprinkled with rosemary. Served juicy.

Succulent pieces of fresh lamb seasoned with berbere, black pepper, cooked with onions, green hot peppers, and sprinkled with rosemary. Served dry.

Lamb cooked with collard greens, seasoned butter, garlic, ginger, onions, and green pepper.

Piece of injera moistened with tender cubed lamb simmered to perfection in berbere sauce, flavored with garlic, and Ethiopian spices.

Cubed lamb mixed with potatoes, fresh tomatoes, jalapenos, rosemary, and topped with seasoned butter.

Cubes of tender lamb mixed with cabbage, carrots, potatoes, and slapped with seasoned butter.

Chickpeas smoothly mixed with onion based sauce, fresh garlic, and tomatoes. Vegetarian.

Pureed split red lentils simmered in a vegan kulet base, topped with coriander, and mekelesha kimem. Vegetarian.

Yellow split peas mixed with onion based sauce, fresh garlic, and turmeric spice. Vegetarian.

Collard greens freshly cooked with onions and a mix of Ethiopian spices. Vegetarian.

Cabbage, carrots, potatoes simmered in a flavorful onion and tomato tumelie sauce. Vegetarian.

Sliced tomatoes, onions, jalapeno sprinkled with lemon juice, and olive oil. Vegetarian.

Cremini mushrooms marinated and sautéed with onions, garlic, fresh tomatoes, and berbere. Vegetarian.

A combination of shiro, misir wot, alicha wot, gomen, and atikilt wot.

Served for two to three. A combination of veggie combo, lamb key wot, and mojo zilzil tibs.

Served for three to four. A platter of veggie combo, wet house dore, and juicy lamb tibs.

Serves three or four people. Combination of veggie combo, meat combo, and choice of lamb, beef, or juicy chicken tibs.

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