$12 for $25 Worth of Ethiopian Cuisine and Drinks at Ahadu Restaurant in Berkeley
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Vegetarian seasoned ground-chickpea mitten shiro simmered with berbere and meat dishes such as minced lean-beef kitfo with spiced butter
All cultures have their own mealtime traditions, from the breaking of the wishbone at Thanksgiving to the chess game with Death that precedes every Swedish dinner. Learn more about the way people eat with this Groupon.
$12 for $25 Worth of Ethiopian Cuisine at Ahadu Restaurant
Though Ahadu means “first,” Fisseha and Lula Araya are not the first owners of Ahadu Restaurant. When they took over, though, they brought with them 15 years of restaurant experience, which they now use to bring authentic Ethiopian eats to the community. Through an open kitchen, diners can watch Chef Lula as she whips up lamb, beef, chicken, and vegetarian dishes seasoned with spices sourced directly from Ethiopia. Just as America’s national dish is the hamburger and France’s national dish is the deep-fried beret, Ethiopia’s national dish is doro wat, which Chef Lula creates by simmering spicy chicken in berbere sauce before serving it with a boiled egg atop housemade injera bread. She also sautés portobello mushrooms with onions, garlic, peppers, and tomatoes to craft a flavorful vegetarian version of mushroom tibs or wat. The restaurant’s bar stocks Ethiopian beers such as Bati lager and Hakim stout as well as imported Ethiopian wines.
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About Ahadu Ethiopian Restaurant
Though Ahadu means “first,” Fisseha and Lula Araya are not the first owners of Ahadu Ethiopian Restaurant. When they took over, though, they brought with them 15 years of restaurant experience, which they now use to bring authentic Ethiopian eats to the community. Through an open kitchen, diners can watch Chef Lula as she simmers pans of lamb, beef, and chicken in spices and butter, and then ladles the thick stews into sturdy stone bowls. Just as America’s national dish is the hamburger and France’s national dish is the deep-fried beret, Ethiopia’s national dish is doro wat, which Chef Lula creates by simmering spicy chicken in berbere sauce before serving it with a boiled egg atop housemade injera bread. She also sautés portobello mushrooms with onions, garlic, peppers, and tomatoes to craft a flavorful vegetarian version of mushroom tibs or wat. The restaurant’s bar stocks Ethiopian beers such as Bati lager and Hakim stout as well as imported Ethiopian wines.