At Derae Restaurant, chefs craft an array of Middle Eastern, Mediterranean, and Ethiopian breakfast and dinner dishes that the managing editor of the Memphis Flyer called “excellent all the way around.” Start the morning off with a traditional fava bean stew called fuul, or opt for fatira, a pita bread-like wrap stuffed with vegetables or meat and baked in a brick oven until it politely tells the chef it’s done. Dinner entrees include traditionally prepared chicken and rice, spaghetti with hanid (a traditionally prepared meat), and tibs, an Ethiopian dish of sautéed meat and vegetables.
