ENATYE ETHIOPIAN RESTAURANT

Washington, D.C. is home to the largest population of Ethiopians outside of Ethiopia.

At Enatye Ethiopian Restaurant allow your taste buds to enwrap in an expert melding of flavors. Upon arrival I asked the server if they use tree nuts in their cuisine. I was thrilled to hear that none of their entrées had any nuts.

I ordered the Doro Wat (chicken stew) and Yebeg Alecha Wot (lamb Curry).

When our food came the Injera lay sprawling on a round metal tray. Stews were spooned over it. The focal point of the table was the Injera, a dusky, crepe with tiny sinkholes – much like a thin kerchief, with a sepia tinge of an old photograph. Varied textures of the meats, the rugged earthiness of the cooked vegetables and the novelty spongy flat bread made our mouths water.

As I delved into this exotic cuisine tearing off strips of injera to scoop them up, a welcome heat of the magical mélange of flavors announced itself in every dish.

Chicken drumsticks simmered in ginger, garlic, turmeric and exotic spices came with a hard-boiled egg. The lamb it seemed was left to loll in a creamy and meaty sauce and deliver a gentle, lulling warmth. Nothing on my Injera existed in isolation; the flavors were meant to be interposed.

At the end of the meal — arguably the best part, when all that’s left is injera soaked with the runoff of sauces — the bread still has structure and holds together.

The ingredients are simple, yet it will make a meal like none other. And best of all it was NUT FREE!!

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