Feeds:
Posts
Comments

Posts Tagged ‘ethiopian food’

Friday night Yuki and I took advantage of another Groupon we had purchased a while back. Gotta love Groupon, great opportunities to try new places at a discount. This one was for an Ethiopian restaurant we haven’t tried yet, Demera. We love Ethiopian food and had read good things about Demera, so it was one of those things that had to be done.

Apparently we weren’t alone in our love for Ethiopian food. We didn’t have a reservation and when we got there, about 6:30 or so, we were told there was a 15-20 minute wait. No worries, we had just driven all the way up to Lawrence and Broadway, no way were we going to turn back. A few minutes of waiting and the manager came by and said there would be a 35-45 minute wait. Eh? How’d it get longer? It ended up only being about 15 minutes, so I’m glad we stuck it out.

Typically a beer drinker with Ethiopian food I saw that they have house made honey wine. Had to give that a try. Not so sure I’m glad I did. It wasn’t bad, but I wouldn’t say it was good either. Honey fermented with hops. It was like a honeyweiss without the bubbles. Not a big fan of honeyweiss. Oh well, it was tolerable. Next time I’m sticking with beer though.

We started off with the Sambussa Sampler. Basically it’s one each of their sambussas…beef, chicken, tuna, lentils, and spinach. Served with a spicy little chili sauce they were all very good. Simple, but delicious and homemade.

For the main course we had to go with the Messob, traditional communal dining. That way we could sample a bunch of different items instead of each of us ordering 1 dish. Plus, it’s the Ethiopian way to eat. Why eat American-style at an ethnic restaurant? Starting at the top and going clockwise we got the quosta (spinach), ye-shimbra assa (ground chickpeas), michetabish (ground beef), ye-salmon dulet (salmon with homemade cottage cheese), doro wat (chicken and hard-boiled egg in berbere, Ethiopia’s national dish), lega tibs (lamb with rosemary), and a salad in the center. Of course, everything was served on top of a piece of injera with plenty of injera on the side to grip and scoop our food. We couldn’t finish everything, but we expected that. Gotta love Ethiopian leftovers the next day, yet another similarity between Ethiopian food and Indian food (simmered food, communal dining, similar spices, same upset stomach, etc.).

In all honesty, we probably could have finished our dinner, but not only would we have missed out on leftovers, we would have missed out on dessert! We decided to split the hibist volcano. I’ve never had hibist bread before. It’s very much like a thick sweet roll. If it weren’t for the refreshingly cold ice cream on top I don’t know that we could have eaten it all. The spiced lemon sauce was really good as well.

Overall, everything we ate was delicious! Would I call Demera the best Ethiopian food in Chicago? I don’t know about that. Ras Dashen and Abyssinia are right up there as well, I don’t think you can go wrong with any of the three. I think it all depends on what you are looking for. If I were in the mood for doro wat I would go to either Ras Dashen or Abyssinia. If I wanted seafood I’d come to Demera (the salmon was fantastic with the jalapeno and cheese). It’s really a toss-up. I’m sure I’ll be back at all three at some point in my life, and my digestive system will be all the better for it.

Read Full Post »

After years of wanting to head up to the far north side of Chicago for some Ethiopian food, I finally got off my ass and checked out Ras Dashen the other night. All I have to say to myself is, “What the hell took me so long?”

I had to start with some Ethiopian coffee, the mother of all beans. They serve fair-trade organic, nice and smooth cup.

For an appetizer Yuki and I ordered some Spinach Sambusas. Lightly fried pastries filled with spinach and dipped into a spiced salsa. Very tasty, not too heavy. Think of them as Ethiopian empanadas or samosas.

Since our friends ordered the Doro Wat (chicken and egg in berbere, Ethiopia’s national dish) we had to get something different. Although, it wasn’t that different at all. We got Yebeg Wat (lamb in berbere) and Doro Alicha (chicken and egg in onions, garlic, ginger, and green peppers). We ordered the Diblik Atkilt and Misser Wat for our sides, our friends got the Misser Salata, I think. You can check out their website for descriptions of the sides. All served on top of Injera with extra on the side.

Those of you not familiar with Ethiopian cuisine, you don’t eat with utensils. The food gets dumped right on the Injera allowing the bread to soak up the sauces and juices. You rip off pieces of the Injera, using it to grab you rip pieces of meat off the bones or piles of lentils, and chow down. It’s absolutely delicious as well as being a fun, communal way to eat.

Berbere is Ethiopia’s most famous sauce. It’s a red pepper sauce with spices like ginger, coriander, cardamom, cinnamon, nutmeg, fenugreek seeds, paprika, onion, and garlic. It’s actually very similar to Indian spices, but it’s definately distinct.

Back to the meal itself, we ordered the rice pudding for dessert. It was quite nice, very mild. There was a date in the middle.

Our friends got Ras Dashen’s famous bread pudding. It’s made with varius nuts, raisins, and tons of flax seeds. It was definitely a winner in my book.

Half-way through our meal a little jazz quartet started to play. They were pretty good. Saxaphone, guitar, bass, and bongos. It wasn’t too loud so conversation was never difficult.

I guess the one disclaimer I have is what I was warned about. Once you have Ethiopian food, no matter how strong-willed you are, you will start to crave it. It was extremely reasonably priced as well for the quality and amount of food served. I have to check out a few other places before I decide just how good Ras Dashen really is, but I will say this, I would definitely go back!

Read Full Post »