Ethiopian Specialties

Ethiopian food is not only gluten-free, but is one of the most vegan-friendly cuisines in the world, and vegan meals have been part of Ethiopian culture for centuries. This is largely due to Ethiopian Orthodox Christianity and the wide observance of vegan fasting days 2 days a week. 

Etey's Gursha offers both vegan and meat (local grass-fed beef) options to our local community.

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Plant Combo

A full meal served with Injera in a zero waste jar:
-Meser wat (whole green lentils stew with Ethiopian Berbere spices)
-Ater alecha (yellow split peas will turmeric)
-Tikil gomen (organic kale and red cabbage with potatoes)

Minchet Abesh

Minced local grassfed beef, kulet (sauce base), nitir kibe (Ethiopian spiced clarified butter), served with roasted local organic green cabbage with potato and carrots and tomato salad made with tomatoes, red onion, jalapeƱo, crushed black pepper, sea salt, olive oil and lemon juice. Comes with injera!


 Green beans with carrots, onions, ginger,          garlic, tomatoes, olive oil, sea salt and black pepper.

Traditional Teff flatbread


Ethiopian food is commonly eaten with your hands, using the injera as a scoop and to soak up stews. A sour fresh flatbread, injera is made with fermented teff flour, which is gluten-free. Injera should be enjoyed fresh and not stored.

Ethiopian comfort food

Fir Fir

Sometimes even eaten as a breakfast. Grass-fed ground beef from our local friends at Fetterolf Family farm, clarified butter (neterkibe) and dried injera (derkosh) are mixed with a delicious sauce (koolet) made with berbere spice, olive oil, onions, ginger and shallots. A hard boiled egg and some of Etayehu's salsa make it a complete meal!