221 E. Washington One of Ann Arbor's premier restaurants, The Blue Nile specializes in Ethiopian Cuisine. This unique area hotspot features twelve indigenous Ethiopian dishes and a fully stocked bar. Guaranteed to please, the Blue Nile's Ethiopian Cuisine is delicious and healthy!
Ethiopian Cooking Techniques The diet of Ethiopia is based on removing excess fat content from food before serving. Historically, the "low fat" diet was not predicated on low cholesterol content and "total health" in mind. It was based on practicality. Originally, in Ethiopia there was no refrigeration; therefore, to lengthen the shelf life of food, special techniques were developed to preserve foodstuffs and maintain the authenticity of our ancient cooking tradition. Poultry Dishes Doro Wat - Tender chicken gently simmered in berbere (a dark, rich, tangy Barbeque-like sauce). Doro Alecha - Chicken cooked in niter kibbeh herbed butter, with onions and green peppers.
Lamb Dishes Yebeg Alecha - Tender lamb cooked in our niter kibbeh, with onions and green peppers.
Beef Dishes Zilzil Wat - Choice beef strips simmered in berbere sauce.
Vegetables Gomen - Chopped spiced greens cooked with onions and peppers. Tekil Gomen - Cabbage sautéed with onions, peppers, and spices. Kik Alecha - Pureed yellow split peas flavored with green peppers, onions, and herbs. Yemisir Kik Wat - Pureed split red lentils cooked in berbere sauce. Metin Shuro Wat - Ground roasted yellow split peas cooked in berbere sauce. Yemisir Azefah - Pureed green lentils blended with spices and herbs. Timatim Salata - Ethiopian-style salad of romaine lettuce, tomatoes, onions, and hot green peppers, with fresh lemon juice and olive oil. © The Blue Nile. All rights reserved. |
