This vegan tasting at an Ethiopian restaurant had the following on the menu: Misir (red lentils with berbere spice), Ater Kik (split peas with tumeric), Fasolina (green beans and carrot stewed in berebere), Tikil Gomen (a mild stew of cabbage and potato), Kay Sir (potato and red beet with jalapeño), Gomen (collard greens with a mild spice blend), and Eggplant Wot (eggplant sauteed in berbere sauce). They said it came with salad on the side, but actually the salad was on the plate and so were a couple of other tastings; in all, there were eleven different tastings on the plate, the most I've ever had at an Ethiopian restaurant. Most were served cold, but a few were warm. From the top, going counterclockwise, is the salad of microgreens, a cherry tomato, and fruity dressing; potato colored with beet; spicy soybean puree with jalapeño; cabbage and potato; eggplant, served warm, which was soft and succulent; split pea with turmeric, and I could actually taste the turmeric; collard greens, served warm, which were very tasty; red lentil, also very tasty; carrot and green beans, which was somewhat sweet, maybe due to the caramelized onion; tomateem fit fit, which is sour, salty, and spicy raw finely chopped tomato soaked with pieces of injera; and dark lentils. This restaurant uses organic ingredients whenever possible. What a lunch!
Location: Gihon Ethiopian Kitchen, 2432 El Cajon Boulevard, San Diego, California. Date: December 27, 2019.
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Hi Roland! So lovely to see your blog, and to find that you are following your passion. Do you remember the winery we went to with Ken in So Cailf so many years ago. We sat on a picnic table and luxuriated in the warmth of the whole scene. Such a delightful memory.
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Roland
3/27/2020 08:49:24 pm
Hi Regina!
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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