Four Locations Carry out Menu

Total Page：16

File Type：pdf, Size：1020Kb

Log in (/account/login) Create an account (/account/register) Check out (/cart) (/ca0rt) USD (/) FOUR LOCATIONS CARRY OUT MENU Home (/) / Carry Out Menu CARRY OUT MENU ክትፎ / KITFO ----- $8.49 Finely chopped beef cooked in spiced butter, served with Ayib (homemade cheese) Available in: rare, medium or well done ዱለት / DULET ----- $8.49 Chopped tripe and beef cooked with sautéed onions spices and jalapeno Available in: rare, medium or well done ጥብስ (ለጋ ወይም ደረቅ) / TIBS ----- $8.49 Cubed lamb cooked with onions, jalapeno, and Ethiopian spices Available in: medium, juicy or well done አዋዜ ጥብስ / AWAZE TIBS ----- $8.49 Cubed beef cooked with onions, jalapeno, Ethiopian spices and Awaze (hot chili pepper) አዳራሽ የሽንጥ ጥብስ / ADARASH YESHINT TIBS ----- $9.99 Beef tenderloin cooked with onions, jalapeno, and Ethiopian spices ጎረድ ጎረድ / GORED GORED ----- $9.99 Cubed beef mixed with awaze (hot chili pepper) ዶሮ ወጥ / DORO WATT ----- $9.99 Chicken stew simmered with spices and hot chili sauce with hard boiled eggs የበግ አልጫ / LAMB ALCHA ----- $8.49 Lamb stew simmered in spices and turmeric ጎመን በሥጋ / BEEF WITH COLLARD GREENS ----- $8.49 Cubed Beef simmered with collard greens and spices ልዩ የአዳራሸ ቁርጥ / SPECIAL ADARASH KURT ----- $8.99 Raw Meat with Mitmita or Awaze ምስር ወጥ / MISIR WOT ----- $5.99 Hearty red lentil stirred with hot chili sauce blended with ginger and garlic ሽሮ ወጥ / SHIRO WOTT ----- $6.99 Ground roasted split peas simmered in red chili sauce and avored with spices የጾም በየአይነቱ / VEGETARIAN COMBO ----- $6.99 Misirwot, Shiro wot, yellow split peas (Kik Alicha), Cabbage, potatoes & carrot (Atakilt) Collar green (Gomen) የአሳ ዱለት / FISH DULET ----- $8.49 Finely chopped sh meat cooked with sautéed onions, spices and jalapeno LOCATIONS Adarash Market Location #1 (Silver Spring, MD) 8706 Flower Ave, Silver Spring, MD 20901 (240) 863-3057 (tel:240-863-3057) Adarash Market Location #2 (White oak, MD) 11249 New Hampshire Ave Silver Spring, MD 20906 (240) 641-5164 (tel:240-641-5164) Adarash Market Location #3 (Rockville, MD) 200 B Veirs Mill Rd Rockville MD, 20851 (301)-339-8761 (tel:301-339-8761).

Copy Link

Recommended publications

Addis Ababa City Guide
Addis Ababa City Guide Page | 1 Addis Ababa Addis Ababa is the capital city of Ethiopia. Addis Ababa Understand With a population of 3,384,569 (2007 census), the city is the largest in the country. Many of the wealthiest people live in the southeast (Bole), southwest (old airport), CMC, Ayat and Lamberet parts of town. There are more than 120 international missions and embassies in Addis Ababa, making the city a hub for international diplomacy concerning Africa. The headquarters of the African Union and the UN Economic Commission for Africa (UNECA) can both be found in the city. The European Union and the United States both have two delegations in Addis Ababa, one for bilateral relations with Ethiopia and one for the African Union. Climate Temperatures in Addis Ababa are remarkably constant from month to month. The average highs are between 17°C (63°F) and 22°C (71°F). The average lows are between 11°C (51°F) and 14°C (58°F). The warmest months being from February to May. Temperatures and climate can vary due to elevation. Due to altitude there is a huge day to night range of temperature: it is often 27°C (81°F) at lunchtime and 3°C (37°F) at night: In the Addis evenings always take a second layer with you. Get in By plane Bole International Airport (IATA: ADD), the busiest airport in East Africa and the hub of Ethiopian Airlines, is serviced by several international airlines with daily flights to Europe, United States, and Asia Page | 2 as well as inter-African destinations including Accra, Bamako, Brazzaville, Cairo, Dakar, Dar es Salaam, Djibouti, Khartoum, Harare, Johannesburg, Nairobi and many more cities in Africa.
[Show full text]
HOUSE SPECIALITIES LUNCH Or DINNER
HOUSE SPECIALITIES LUNCH or DINNER 13) Ziggni Fitfit $10.95 Pieces of Injera soaked in ziggni (beef) 14) Alicha Fitfit $11.95 Pieces of Injera soaked in alicha watt (lamb) 15) Gored Gored Cubes of tenderloin tips served very rare in awaze and $11.95 butter dip (hot/spicy) 16) Tibsy Fitfit $10.95 Pieces of Injera soaked in spicy tibsy (beef) sauce 17) Yebeg Kay Wat $11.95 Succulent lamb meat cooked in berbere sauce 18) Yebeg Tibs(spicy) Boneless strips of lamb simmered with onion, butter, $11.95 and mild spices 19) Yebeg Tibs (not spicy) Boneless strips of lamb simmered with onion, butter, and $11.95 mild spices 20) Doro Tibsy Boneless chicken stir-fried with peppers, onions, and $10.95 asmara's spices 21) Doro and Gomen Boneless chicken cooked and mixed with mustard $10.95 greens 22) Shiro $10.95 Roasted grounds peas cooked in berbere sauce 23) Timatim Fitfit Injera bread diced in a distinctive tomato sauce, onion, $9.95 and hot green pepper 24) Salad a la Asmara (House Salad) $7.95 Tomato, lettuce, onion, olive oil, and home-made cheese ENTREES Lunch Dinner 1) Tebsy (not spicy) - Pan roasted strips of beef, simmered with onion, butter, and mild $6.95 $10.95 spices 2) Tebsy(spicy) Pan roasted strips of beef, simmered with onion, $6.95 $10.95 butter, and hot spices 3) Ziggni Strips of marinated beef, cooked in berbere $6.95 $10.95 sauce and spices 4) Doro Watt Hot, spicy, tender chicken cooked in berbere $6.95 $10.95 sauce, served with hard-boiled egg 5) Ye-Beg Alicha $7.95 $11.95 Cubes of lamb, stewed with curry and spices 6) Combination
[Show full text]
Smofcon's Local Color and Dining Guide
SMoFCon’s Local Color and Dining Guide I know, I know - you don’t see San Jose as the culinary Mecca that San Francisco is (It hosted the first edition of Top Chef!), but I can tell you from 35 years of eating in San Jose, you’ll find some lovely places to dine in this wonderfully madcap little center of technology. I’m happy to present to you the places where I eat every time I get a chance to dine in Downtown SJ. The guide is organized by the type of food. The places I’ve included are among the better restaurants of San Jose. I’ve chosen not just the popular places, but also places where you can get a decent meal for a decent price. I’ve also chosen not to include fast food, but you can find a list of those included in the pages. You really don’t have to look too hard to find them. Most of the places listed are within walking distance of the Fairmont, and all walking directions are from the Fairmont to the destination. If the place is more than a mile away, I’ve simply included the driving distance. In those cases, Google Maps is your friend. Things being as they are, some of these places may have called it a day and boarded up the doors. This happened with three places between the first and the final draft of this guide. Hours might have changed. Chefs may have gone to greener pantries and the food might have gone downhill, so I strongly suggest you call ahead or check other reviews (and may I recommend Yelp.com, the restaurant sections of sfgate.com or metroactive.com for that).
[Show full text]
The ESL Parrot Rnational Stu- for ESL, Multicultural, Inte Your ARC Newsletter by and D, Well, Anybody Really
The ESL Parrot rnational stu- for ESL, multicultural, inte Your ARC newsletter by and d, well, anybody really... dents, new Californians, an Issue # 14 Fall 2007 The Parrot Chatting with Danah Nelson, I. A. at the ESL Lab Who does not thank Ivy: Tell us a little bit about name was Coors, the same as the dence, and so their families for little will not yourself. Coors beer company, and I guess invited me to come and teach at we’re related to them—just a the university there, so I ac- thank for much. My name is Danah. I was cousin in some way. cepted it, and I went over there born in Michigan, but moved for a semester. Estonian Proverb to California right at the end of Jeff: Danah, do you speak World War II which was the other languages? Jeff: How did you like the year I was born. Well, my Dad experience? was a navy man, and so he I speak bits and pieces of a spent a little bit of time in few languages, but I don’t speak I have to say it was a life California during the war any of them fluently. I had Span- changing experience because at years, so when he saw San ish and French in high school that point then I decided that I Diego he said—that’s where quite a bit, and I’ve lived in Ja- did want to teach ESL (English I’m going to live, so he moved pan for two years, so I picked up as a Second Language).
[Show full text]
University of Florida Thesis Or Dissertation Formatting
ENTREPRENEURSHIP AMONG THE ETHIOPIAN AND ERITREAN MIGRANTS: ETHNOGRAPHIC CASE STUDIES IN THE WASHINGTON, D.C. METROPOLITAN AREA By MUSSA SULTAN IDRIS A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY UNIVERSITY OF FLORIDA 2013 1 © 2013 Mussa Sultan Idris 2 To my family for their love and determined care throughout my academic endeavor 3 ACKNOWLEDGMENTS I would like to thank my dissertation committee chair, Dr. Anita Spring, and my dissertation committee members, Dr. Abdoulaye Kane, Dr. Willie Baber, and Dr. Richard H Davis, Jr., for their mentorship, guidance, and support. I would also like to thank Dr. Leonardo A. Villalón for his support and academic advice. I also would like to thank the Ethiopian and Eritrean migrant communities in the Washington, D.C., metropolitan area in general, and my research consultants in particular. This dissertation would not be possible without their willingness to share their life and entrepreneurial stories with me. I would like to express my appreciation to Pauline Kulstad for her support and for getting me in contact with the Russin family, who welcomed me into their home during my fieldwork periods in Washington, D.C. I also would like to extend my thanks to both the Center for African Studies and the Department of Anthropology at the University of Florida for offering me assistantship opportunities to support my graduate studies, and I would also like to thank its faculty and staff for nurturing my academic journey at the University of Florida.
[Show full text]
National Dish
National dish From Wikipedia, the free encyclopedia https://en.wikipedia.org/wiki/National_dish A national dish is a culinary dish that is strongly associated with a particular country.[1] A dish can be considered a national dish for a variety of reasons: • It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France.[1] • It contains a particular 'exotic' ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees.[1] • It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations.[1] • It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. Pilaf (O'sh), a national dish in the cuisines of Central Asia National dishes are part of a nation's identity and self-image.[2] During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals.[3] According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, China or India because of their diverse ethnic populations and cultures.[2] The cuisine of such countries simply cannot be represented by any single national dish.
[Show full text]
Tyler Cowen's Ethnic Dining Guide – July 2004, Sixteenth Edition
Tyler Cowen's Ethnic Dining Guide – June 2019, 31th edition. The Guide is also available in search-able, browse-able format. I wish to offer thanks to all those who offered dining suggestions and evaluations (keep them coming!). This has made the guide better, and longer, than before. It also means the guide has more unvisited places than before. I hope to get to them soon! You also should buy my book An Economist Gets Lunch: New Rules for Everyday Foodies. General remarks Restaurants manifest the spirit of capitalist multiculturalism. Entrepreneurship, international trade and migration, and cultural exchange all come together in these communal eateries. In the last twenty or so years, the Washington D.C. area has become a leader in ethnic restaurants. We lag behind New York City and Los Angeles, but we vie with Chicago and the Bay Area for third place in the United States. In some areas, such as Ethiopian cuisine, we are number one. This guide is intended to help individuals enjoy good food, and keep my favorite places in business. Effective consumer choice improves your eating and, in the long run, improves the quality of available restaurants. The better ethnic restaurants tend to have many of their kind in a given geographic area. Single restaurant representations of a cuisine tend to disappoint. Competition increases quality and lowers prices. The presence of many restaurants of a kind in an area creates a pool of educated consumers, trained workers and chefs, and ingredient supplies - all manifestations of increasing returns to scale. Many of the best ethnic restaurants on this list come from the well-represented cuisines.
[Show full text]
Xmlns:W="Urn:Schemas-Microsoft-Com
Edit and Find may help in locating desired links. If links don’t work you can try copying and pasting into Netscape or Explorer Browser Definitions of International Food Related Items (Revised 2/14) [A] [B] [C] [D] [E] [F] [G] [H] [I] [J] [K] [L] [M] [N] [O] [P] [Q] [R] [S] [T] [U] [V] [W] [X] [Y] [Z] A Aaloo Baingan (Pakistani): Potato and aubergines (eggplant) Aaloo Ghobi (Paskistani): Spiced potato and cauliflower Aaloo Gosht Kari (Pakistani): Potato with lamb Aam (Hindu): Mango Aam Ka Achar (Indian): Pickled mango Aarici Halwa (Indian): A sweet made of rice and jaggery Abaisee: (French): A sheet of thinly rolled, puff pastry mostly used in desserts. Abalone: A mollusk found along California, Mexico, and Japan coast. The edible part is the foot muscle. The meat is tough and must be tenderized before cooking. Abats: Organ meat Abbacchio: Young lamb used much like veal Abena (Spanish): Oats Abenkwan (Ghanaian): A soup made from palm nuts and eaten with fufu. It is usually cooked with fresh or smoked meat or fish. Aboukir: (Swiss): Dessert made with sponge cake and chestnut flavored alcohol based crème. Abuage: Tofu fried packets cooked in sweet cooking sake, soy sauce, and water. Acapurrias (Spanish, Puerto Rico): Banana croquettes stuffed with beef or pork. Page 1 of 68 Acar (Malaysian): Pickle with a sour sweet taste served with a rice dish. Aceite (Spanish): Oil Aceituna: (Spanish): Olive Acetomel: A mixture of honey and vinegar, used to preserve fruit. Accrats (Hatian, Creol): Breaded fried cod, also called marinades. Achar (East Indian): Pickled and salted relish that can be sweet or hot.
[Show full text]
7X11 Menu 4/23/14 9:21 AM Page 2
Lunch Buffet Special Price! MEAT - Chicken - Beef VEGETARIAN - Lentils - Split Peas - Collar Greens - Zucchini - Spinach - Salad - And More! ALL 12 menu options, ALL you can eat, for just $9.99 *! *Plus tax. Types of items subject to change. 7X11 Menu 4/23/14 9:21 AM Page 2 appetizers 1. Yemisir Sambusa . 6.95 Pastry stuffed with spiced lentils. 2. Yesiga Sambusa . 6.95 Pastry stuffed with spiced ground beef. 3. Yedoro Sambusa . 6.95 Pastry stuffed with spiced chicken. 4. Key Sir Selata . 6.95 Beets, potatoes, carrots, shallots & green peppers with house dressing. 5. Timatim Fitfit . 7.95 Tomatoes, shallots & green peppers in house dressing mixed with injera. 6. Selata . 6.95 Tomato salad with house dressing. 7. Senge Karya . 6.95 Two long hot peppers stuffed with sautéed fresh tomatoes, onions, garlic & shallots. Served with injera. 8. Yater Fitfit . 7.95 Dried peas slowly cooked with fresh garlic, ginger roots & spices, mixed with injera & garnished with long hot peppers. Served chilled. 9. Kategna . 8.95 Injera is rendered into an amber toast with a coating of awaze and kibe Lalibela vegetarian 10. Yemisir Wot . 13.95 Lentils slowly cooked in a flavorful berbere sauce with a blend of spices. 11. Ater Kik . 12.95 Yellow split peas cooked in a specially flavored mild sauce. 12. Fosolia . 14.95 Green beans, carrots & onions sautéed in a blend of exotic herbs. 13. Gomen . 13.95 Collard greens slowly cooked in a flavorful mild sauce with garlic & a blend of spices. 14. Misir Alicha . 12.95 Green lentils slowly cooked in a flavorful mild sauce with a blend of spices.
[Show full text]
APPETIZERS Entrées Beef
Hawi Ethiopian Cuisine Menu APPETIZERS Sambusa [5] Pastry shells filled with vegetables or spiced beef. Suff Fitifit [8] Injera dipped in homemade sunflower milk with fresh onions, jalapeños and herbs. Katenga [5] Toasted Injera lightly coated with berbere and butter. Azifa [5] Crushed whole lentils seasoned with mustard seed and olive oil. Mushroom tibs [8] Sautéed mushrooms, onions and jalapeños seasoned with berbere sauce. Yater Kik Fitfit [6] Specially seasoned split peas and jalapeños mixed in with Injera. Avocado Salad [8] Fresh tomatoes, onions and avocados mixed with a house dressing. Timatim Salad [5] Fresh tomatoes, onions and jalapeños with olive oil and lemon juice Entrées All Entrée are served with Injera and two veggie side dishes. Beef [16] Tibs Beef cubes sautéed with Ethiopian seasoning and cooked with jalapeños and onions. Awaze Tibs Boneless beef, sautéed onions, fresh tomatoes, green peppers and finished with awaze. Kwanata Firfir Seasoned and dried beef sautéed with red wine and finished with berbere sauce and pieces of Injera dipped in it. Tibs Wat Prime beef cooked in specially seasoned berbere sauce. Bozena Shiro Beef cooked in a spicy chickpeas stew. Lamb [17] Yebeg Wat Tender lamb meat braised in red pepper sauce with assorted spices. Yebeg Alicha Mild lamb stew delicately seasoned with garlic, ginger and turmeric. Yebeg Tibs Tender boneless lamb marinated in wine and sautéed to perfection Gomen Besiga Lamb and collard greens cooked in butter and seasoned with spices. Chicken [15] Doro Wat Chicken drumsticks cooked in berbere sauce flavored with seasoned butter, with a boiled egg. Doro Alicha Chicken drumsticks cooked in mild stew.
[Show full text]
ENCE Annual CONFER
June 2019 THE MAGAZINE OF THE AMERICAN LIBRARY ASSOCIATION WASHINGTON, D.C. Annual CONFERENCE PREVIEW +Dining Guide p. 62 50 Years of the CSK Book Awards p. 28 Preparing for the 2020 Census p. 44 PLUS: Tomi Adeyemi, Voice Assistants, Community Courts F A T H O M E V E N T S B R IN G S L IT E R A T U R E T O L IF E O N T H E B IG S C R E E N H A M L E T : N T L IV E 10 TH ANNIVERSARY JU LY 8 M A R G A R E T A T W O O D : L IV E IN C IN E M A S F R O M T H E H A N D M A ID 'S T A L E T O T H E T E S T A M E N T S SEPTEM BER 10 TCM BIG SCREEN CLASSICS PRESENTS T H E S H A W S H A N K R E D E M P T IO N 2 5 TH ANNIVERSARY S E P T E M B E R 2 2 , 2 4 & 2 5 TCM BIG SCREEN CLASSICS PRESENTS T H E G O D F A T H E R P A R T II N O V E M B E R 10 , 12 & 13 © 1994 CASTLE ROCK ENTERTAINMENT. © 2018 WARNER BROS. ENTERTAINMENT INC. ALL RIGHTS RESERVED. + B O N U S C O N T E N T N O T R A T E D June 2019 American Libraries | Volume 50 #6 | ISSN 0002-9769 COVER STORY 62 2019 Annual Conference Preview Washington, D.C.
[Show full text]
Menu-Abugeda-Ethiopian.Pdf
Menu አቡጊዳ A-bu-Gi-da ETHIOPIAN RESTAURANT 1393 Danforth Avenue, Toronto Tel: 647-358-6030 BREAKFAST 1. ENKULAL SILS (እንቁላል ስልስ) - $9 2. ENKULAL BE SIGA (እንቁላል በስጋ) Scrambled eggs with meat - $10 3. FOUL (ፉል)Mashed beans sautéed with onion,green pepper, butter or oil and yogurt. - $7 4. SPECIAL FOUL (ልዩ ፉል)Mashed beans sautéed with onion,green pepper,eggs, butter or oil and yogurt. - $9 5. CHECHEBSA (ጨጨብሳ) - $8 6. FIRFIR (ፍርፍር) Pieces of Injera soaked in selesi with meat - $12 ABOGIDA SPECIALS 7. YEGNA SPECIAL(our special (የኛ ስፔሻል ) - $20 for 1 / $25 for 2 Tibs firfir, kitfo, boiled egg, kale and cheese . 8. CHEMBELALA (ጨምበላላ) - for 1 $21 / for two $25 Doro wot, kitfo,gomen be siga and 3 types of vegetarian side dishes of your choice . 9. DESTA (ደስታ) Key wot, gomenbesiga and alichasiga wot - $18 10. HALF KITFO HALF TIBS (ግማሽ ክትፎ ግማሽ ጥብስ)- $18 11. MEAT COMBINATION(የፍስክ በያይነቱ) - for one $22 / for two $26 Kitfo, Gomen besega, Key Wot, Yebeg Leiyu Tibs & Alicha Wot VEGETARIAN 12. YE’MESER WOT (የምስር ወጥ) - $11.00 spicy or non-spicy split lentils stew in tick mild red sauce seasoning. 13. YE’KIK WOT (የክክ ወጥ) boiled split peas with curry sauce. - $11.00 14. SHIRO WOT ( ሽሮ ወጥ)Imported & Roasted Chickpeas Cooked With Berber Sauce. - $14.00 15. GOMEN ( ጎመን )cooked collard green onions, green peppers, seasoned with garlic . - $11.00 16. VEGGIE COMBO (የጾም በያይነቱ) for one $15.00 for two $21.00 ( a combination of vegetable plate) 17. SHIRO with TUNA SALAD (ሽሮ በሰላጣ) - $16 18.
[Show full text]