Doro Wat
Chicken slowly cooked in a richly spiced berbere sauce, traditionally served with egg.
The Desta platter comes together
The foundation
Two shades of injera, one shared platter. Soft, porous and gently tangy, it is both the foundation of the meal and part of every bite.Traditionally made from teff flour, it catches every sauce and brings the platter together.Vegetarian favourites
Misir, Kik and Dinich arrive together: spiced red lentils, golden split peas and comforting potato stew.Three earthy flavours, from the warmth of berbere to mellow peas and tender potatoes.Non-fasting favourites
Minchet, Tibs and Kikil join the platter: finely minced beef, sautéed beef and a gently seasoned meat stew.Each brings its own texture and depth, from a slow simmer to the heat of the pan.From the garden
Alicha Gomen and Habesha Gomen complete the circle: tender cabbage and vegetables alongside deeply savoury leafy greens.Try each on its own, then bring a little of both together in one bite.The centrepiece
Doro Wat lands at the heart of the platter: one chicken leg and two boiled eggs in a rich, slow-cooked berbere sauce.An Ethiopian celebration dish, surrounded by eight flavours to explore, combine and share.
