Dining Review: Queen of Sheba

For those unfamiliar with Ethiopian food, this traditional venue offers a peek into the cuisine, and into a culture as steeped in history as it is mystery.

Note: If you have never had Ethiopian food before, it is best to go with someone who has. Otherwise, you may be taken aback by the dollops of stewed dishes plopped onto a single tray, or the lack of flatware, or the questionable cuts of meat. But it is well worth the exploration to taste the many traditional dishes on offer at Queen of Sheba. Many of the “wat” (stewed meat) dishes (generally beef, lamb and chicken) are flavored with a “berbere” or similar spice mixture. These savory combinations include ajowan seeds (similar to caraway), allspice, cardamom, dried chilies, cloves, coriander, cumin, fenugreek, ginger, nutmeg and peppercorns - all roasted and ground before being added to the stew. The vegetarian dishes are often lentil or millet-based, or feature dried peas. The injera bread is a sourdough variety of flatbread and is used to scoop up the mostly stewed dishes.

And although there is a full bar, the Ethiopian beer pairs well with the food. Remember, beer got its start in this part of the world thousands of years ago, so they have had a lot of time to practice getting it right.

Tags:   beer, berbere, Ethiopian, injera bread, Queen of Sheeba

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Posted on 7/25/2007 ( Permanent Link )
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