Lalibela Ethiopian Restaurant - New York, NY

Tender cubes from the shoulder of lamb are rubbed with chef’s blend of Ethiopian seasonings and stir fried with onions, fresh rosemary, and garlic.

Strips of a leg of lamb marinated in awaze and sauteed with onions and fresh jalapeno.

Tender cubes from the leg of a lamb marinated in white wine and kibe then sauteed to perfection.

Diced vine-ripened tomatoes, peppers, onion, and crumbled injera are toasted together in lemon and olive oil vinaigrette.

Vine-ripened tomatoes, jalapenos, avocado, red onions chopped, and toss in a spicy vinaigrette.

Legs of range chicken are slow-cooked in a dense stew of onions, berbere, and kibe. Boiled eggs are knife poked and simmered in the stew. A high holiday treat served with two legs, egg, and injera.

Cubed chicken fried with red onion, fresh tomatoes, and seasonal vegetables.

Finely chopped collard greens are cooked in their stem with mild seasonings and olive oils.

Fresh beetroot and long cut carrot are cooked in tomato sauce with our rich blend of seasonings.

Cabbage, potato, and carrot cooked with onion and garlic with a touch of turmeric.

Split peas are milled together with a perfect blend of berbere, herbs, and onions. Slow cooked into a creamy dip for your injera.

Split lentils are stewed with onion, garlic, and a blend of mild Ethiopian herbs.

Fresh string beans and long cut carrot are cooked in tomato sauce with our rich blend of seasonings.

Split peas are cooked in onion, garlic, and olive oil. Mild yellow dish with a touch of turmeric subtle blend of herbs and spices.

Marbled cuts of beef are slow cooked in a mild onions sauce with chopped collard greens, garlic, and a blend of alicha seasonings.

Dices of beef marinated in awaze and sautéed with onions and fresh jalapeno.

Morsel cuts of beef are marinated in hot bereber-butter and minute rolled over a hot skillet Lalibela.

Finely chopped prime lean beef seasoned with herbed butter sauce and spices served with Ethiopian feta cheese. Prepared rare, medium, and well done.

Dices of lean beef are seared on a hot skillet then slow cooked in a hot berbere stew.

Cubed beef marinated in spiced butter and cooked until dark and crispy.

Extra lean cuts of prime beef are finely chopped and soaked in basil clarified butter and mitmita. Served with a mash Ethiopian feta cheese and collard greens.

Lean dice of marinated beef are simmered in traditional chickpea gravy.

A special combination of tibs wot, ye beg alicha, doro wot, cabbage, kik alicha, and gomen.

Tilapia seasoned with Ethiopian herbs and spices.

A combination of gomen, kik alicha, mesir wot, atakilt, and shiro.