Haile Ethiopian Cuisine - New York, NY

Roasted chickpeas powdered and cooked with olive oil, onions, and green pepper served cold.

Lentel chicken or beef. Savory pastries filled with green peppier, jalapeno, onion and your choice of lentil, chicken or beef.

Doro wot, ye siga alicha wot, fasolia, yemisir wot.key sir

Doro wot, ye siga wot, ye siga alicha wot, fasolia.

shiro wot, yemisir wot, ater Kik alicha, yatakilt alicha,fasolia

Fresh collard greens cooked in oil with onion, garlic, ginger, and green pepper.

Sauteed string beans and carrots seasoned in a spicy garlic sauce.

Chickpea sauce flavored with onions, herbs, and spices.

Red lentil stew cooked with onions, spices, and berbere (a ground hot pepper sauce).

Cabbage, carrots and potatoes delicately sauteed with peppers, onions and garlic.

Red beets, carrots, and potatoes sauteed with onions and garlic.

A sauce of cooked split peas delicately spiced.

An Ethiopian specialty: legs of chicken slow-cooked in a dense stew of onions, berbere and kibe (spicy butter), boiled eggs are knife poked and simmered in the stew.

Beef delicately stewed to perfection in a mild Tumeric based sauce.

Strips of beef simmered in special sauce with berbere, kibe (spicy butter), garlic, cardamom, and other herbs & spices.