Hot Hot African - Atlanta, GA

Ayib (Ethiopian homemade cheese) spread on rolled strips of injera dusted with Berber and drizzled with Ethiopian spiced butter

2 hand-wrapped shells of thin pastry filled with a choice of beef, chicken or veggie.

Rolled strips of injera dusted with berbere and drizzled with Ethiopian spiced butter or extra virgin olive oil.

Organic red split lentils seasoned and simmered with our special sauces and served with pita triangles.

2 Chicken leg stewed with onion, garlic, ginger, berbere and finished with kibbeh, served with boiled egg and ayib. The national dish of Ethiopia.

Lamb meat stewed with chef special sauce, onion, garlic, ginger, berbere and finished with spiced Ethiopian butter.

Filet mignon cubes marinated with chef’s signature sauce, toasted with red onion, tomato, jalapenos, fresh garlic in spiced olive oil.

Sizzling prime short ribs marinated with chef's special sauce, sauteed with red onion, fresh garlic, jalapenos and tomato.

Cubed lamb marinated with chef’s special sauce toasted with spinach, red onions, tomato, jalapenos, fresh garlic and spiced olive oil or butter, served spicy or mild.

Fresh tilapia cubes sauteed with fresh garlic, ginger, red onions, tomato and jalapenos.

Chicken breast cubes sauteed in our secret blend of spices, red onion, tomato and jalapenos and finished with olive oil, served spicy or mild.

Ethiopian version of steak tartare with minced prime beef, blended with Ethiopian butter (Kobe) ,mitmita, cardamom. Served rare medium or well done.

Tibs firfir, kitfo, finished with ayib and boiled egg.

Chef’s special secret tomato and basil-based sauce spicy or mild.

Prime ribeye cubes marinated with chef’s signature sauce, toasted with red onion, tomato, jalapenos, fresh garlic in spiced Ethiopian Butter

Collard Sautéed with prime short ribs onion garlic ginger and finished with Ethiopian spice butter

Ethiopian version of steak tartare: minced prime beef, blended with Spiced Ethiopian Butter, mitmita and cardamom with additional special made collard green and ayib with Kitfo. It can be served rare medium or well done.

Slowly roasted in rich berbere sauce with beef, red onion, fresh garlic, ginger in canola oil: braised, and mixed with injera.

Kitfo Collard green and Ayib mixed together with spiced Ethiopian butter, mitmita and cardamom.

A mixture of our homemade shiro and tenderlion tibs

Salmon sautéed in fresh red onions, garlic, and jalapenos finished with balsamic reduction. Served spicy or mild.

Lamb meat stewed with kategna special sauce onion, garlic, ginger, and finished with Ethiopian spiced butter.

Collard greens, misir, cabbage, green beans, yellow split, yellow lentil, tomato fit, beats and potato.

Red split lentils sauteed in rich berbere sauce with onion, ginger and fresh garlic.

Yellow split peas sauteed with onion, ginger and fresh garlic.

Potato sauteed in rich berbere sauce with onion, ginger and fresh garlic.

Collard greens cooked in onion, ginger and fresh garlic.

Toasted ground flax seeds cooked in rich berebere sauce.

Green beans and carrots with tomato, onion, garlic and seasoned with our own spices.

Dessert pastry made of layers of filo filled with chopped nuts, sweetened.

Coffee-flavored Italian dessert.

Ethiopian style made coffee.

Ethiopian style made masala tea.