A Taste of Ethiopia on Manhattan’s Upper West Side
By Vera Stein
Celebrating its 20th anniversary, AWASH, an Ethiopian restaurant on Manhattan’s Upper West Side, continues its tradition of offering flavorful and authentic food at affordable prices. The soft lighting gracing this space gives the atmosphere a hushed and homelike ambiance, while traditional Ethiopian music wafts through the air.
It was large portraits of the last four kings of Ethiopia adorning the walls that stood out as we started off with a glass of Enat T’eg, a sweet honey wine—a wonderful accompaniment to the bold and spicy food to come. For beer lovers, the T’ella, a dark beer made with whole wheat kernels and fermented barley also delivers a solid companion.
Try sampling appetizers like the crispy fried Sambusas (stuffed pastry shells filled with spiced chopped beef and vegetables). The Avocado Salad, while not a traditional Ethiopian dish, is also excellent and prepared with tomatoes and peppers in a light and tangy dressing.
The main course arrives, beautifully assembled on a large tray, with dramatic effect. Njera, traditional Ethiopian bread, fills the entire plate and is topped with a vast array of delicacies. Made fresh in-house daily, Njera is a crepe-like bread made with t’eff and Ethiopian grains. Its light and spongy texture is perfect for soaking up the sauces from the various entrees.
No forks or cutlery are set at your table, as it is the tradition in Ethiopia to eat with your hands. And what fun it is to tear off a piece of Njera, roll it around a piece of meat or beans and pop it in your mouth! It takes a bit of practice, but with such bold and flavorful food, it is surprising how quickly it is to learn how to do.
There are loads of choices for both meat lovers and vegetarians. For the main course I ordered the Yeleg Alicha (tender bits of lamb and perfectly spiced with onion, ginger, turmeric, onion, garlic and butter). The Special Tibs (beef cubes marinated in a traditional berbere spicy sauce) was exquisite. A red lentil dish, the Yemissir Kik Wat, is also cooked in berbere sauce, and is very creamy and light. Beets, carrots and potatoes are combined for a mild yet flavorful dish, called the Key Sir Alicha. To round it off, I delved into the Yater Kik Alicha, an aromatic dish made with yellow split peas cooked in garlic, turmeric, onions and spices.
All in all, the meal was immensely satisfying and a wonderful dining experience awaits. Let the adventure begin!
www.awashethiopian.net
Celebrating its 20th anniversary, AWASH, an Ethiopian restaurant on Manhattan’s Upper West Side, continues its tradition of offering flavorful and authentic food at affordable prices. The soft lighting gracing this space gives the atmosphere a hushed and homelike ambiance, while traditional Ethiopian music wafts through the air.
It was large portraits of the last four kings of Ethiopia adorning the walls that stood out as we started off with a glass of Enat T’eg, a sweet honey wine—a wonderful accompaniment to the bold and spicy food to come. For beer lovers, the T’ella, a dark beer made with whole wheat kernels and fermented barley also delivers a solid companion.
Try sampling appetizers like the crispy fried Sambusas (stuffed pastry shells filled with spiced chopped beef and vegetables). The Avocado Salad, while not a traditional Ethiopian dish, is also excellent and prepared with tomatoes and peppers in a light and tangy dressing.
The main course arrives, beautifully assembled on a large tray, with dramatic effect. Njera, traditional Ethiopian bread, fills the entire plate and is topped with a vast array of delicacies. Made fresh in-house daily, Njera is a crepe-like bread made with t’eff and Ethiopian grains. Its light and spongy texture is perfect for soaking up the sauces from the various entrees.
No forks or cutlery are set at your table, as it is the tradition in Ethiopia to eat with your hands. And what fun it is to tear off a piece of Njera, roll it around a piece of meat or beans and pop it in your mouth! It takes a bit of practice, but with such bold and flavorful food, it is surprising how quickly it is to learn how to do.
There are loads of choices for both meat lovers and vegetarians. For the main course I ordered the Yeleg Alicha (tender bits of lamb and perfectly spiced with onion, ginger, turmeric, onion, garlic and butter). The Special Tibs (beef cubes marinated in a traditional berbere spicy sauce) was exquisite. A red lentil dish, the Yemissir Kik Wat, is also cooked in berbere sauce, and is very creamy and light. Beets, carrots and potatoes are combined for a mild yet flavorful dish, called the Key Sir Alicha. To round it off, I delved into the Yater Kik Alicha, an aromatic dish made with yellow split peas cooked in garlic, turmeric, onions and spices.
All in all, the meal was immensely satisfying and a wonderful dining experience awaits. Let the adventure begin!
www.awashethiopian.net
