Mitmita Ethiopian restaurant

doro wat

shiro wat

peas simmered in a mildly spicy sauce with garlic and fresh ginger

vegetarian combination platter

lamb tibbs

sautéed lamb with onion and jalapeño

chicken

pastry shell filled with chicken, onions, jalapeno pepper and freshly prepared herb.

beef

pastry shell filled with prime beef, onion, jalapeno pepper and freshly prepared herb.

vegetable

pastry shell filled with lentil, onion, jalapeno pepper and freshly prepared herb.

ye-timatim (ethiopian tomato salad)

fresh tomato, jalapeno pepper and onion tossed in house dressing

ye-miser azefa (lentil salad)

a unique salad green lentil, onion, jalapeno pepper blended in mitmita house dressing

shrimp tibbs

shrimp marinated in rosemary and mitmita's special sauce then sautéed in a pan with jalapeno and onion

fish tibbs

fish of the day marinated in rosemary and mitmita's special sauce and sautéed in a pan with jalapeno and onion

extra injera

g.f injera

doro wat

a lightly spicy chicken stew. this is a must-have if you're hosting guests, and preparation begins the day before. in ethiopia, chicken is thought to be dirty, so the bird is first cleaned and filled with lemon juice to be left in the refrigerator overnight. then, the stew's traditional red berbere sauce requires the onion, garlic and ginger to simmer for hours. after the chicken is added to the sauce, eggs are added to hard boil. the finishing touch is sides of vegetables like collard greens and string beans and lentils and split peas.

injera

made from iron-rich teff seeds, is used to scoop tender marinated meats, vegetables and sauces.

buticha

chickpeas dip blended with lemon juice a touch of garlic, olive oil, onion and jalapeno pepper.

lamb

prime and tender chopped lamb sautéed in a pan to perfection with onion, jalapeno