Fekerte’s Ethiopian Cuisine

Last night we went out for another birthday celebration. It was M’s birthday, that is last night was the designated birthday celebration as opposed to the impromptu birthday celebration we had a few weeks ago. Apparently M has wanted to eat at Fekerte’s for a long long time.

Fekerte’s has a long Canberra tradition. I recommend reading the introduction to their menu which is very informative and explains a lot about the food there.

Last night we selected a banquet (banquet three) which consisted of:

Entrée
Samosa
Pastry filled with a mixture of whole lentils or lean minced beef, coriander, shallots and other fresh herbs served with sauce

These were amazingly good samosas. Full of meaty goodness.

Kita
Ethiopian pan bread brushed with olive oil and spices

This bread came out first and at first I didn’t know how to attack it. It was nice with a pancake consistency.

Cauliflower Fritters
Finely cut cauliflower and fresh herbs mixed with chickpea flour and egg deep-fried and served with a yoghurt sauce

These fritters were really very good.

Main
Lega Tibs
Lamb marinated in white wine and Ethiopian spices sautéed with rosemary, onions, and green peppers

The lamb was tender and very tasty. The green chilies weren’t too hot.

Key Wat
Diced beef gently simmered until tender in a blend of onion, exotic spices and berbere

The beef was tender and the sauce was great on rice and with the enjera

Zilzil Alicha
Diced lamb and seasonal vegetables slowly cooked in a green pepper sauce and seasoned with ginger and jalapeno pepper

This lamb was a lot spicier and the sauce was great.

Ater Alicha – Mildly Spiced Pea Stew
Yellow split peas cooked with garlic, turmeric and basil

Nice and spicy and full of fibre.

Assa Curry
Nile Perch fillet lightly curried with garlic and coriander

The Nile Perch is a nice flaky fish. A little mushy though. The fish tasted great.

Salad

Mixed with the sauce from the fish curry and this rocked.

Served with enjera and rice

This had a lovely citrus sourness alone and amazing with the sauces.

Traditional Spiced Tea or Traditional Coffee

This tea was great. With a little sugar it was sweet and spicy.

The entrée selection was really good. The samosas especially. They were full of meat and full of flavour. Each of the main meal dishes had its own distinctive spice mix and when eaten with rice and enjera the sauce was nicely absorbed and oh so delicious.

For dessert Bron brought along a little container of poppy seed orange biscuits with chocolate and nutella filling. These were amazing little packets of flavour. So yummy. Bron also brought a couple of pecan brownies which were fantastic.