The Ethiopian uncooked beef dish kitfo comes on injera, with contemporary cheese and gomen (greens) at Ahadu.
Many individuals choose an Ethiopian restaurant by its vegetarian mixture plate, and Ahadu chef and proprietor Menbere Medhane’s fossolia (inexperienced beans) earns hers excessive marks. However the restaurant’s kitfo, a dish of uncooked chopped beef bathed in heat spiced butter, reveals off what actually units the restaurant aside from the town’s dozens of wonderful Ethiopian spots.
Meat lovers ought to schedule their visits to the Pinehurst restaurant for Saturdays and Thursdays. Ahadu started as a butcher store, and people are the times the meat arrives from Central Washington, freshly slaughtered that morning.
A lot of the meat is offered contemporary to clients. The remaining goes to the kitchen, the place Medhane sautés it with pink onions and jalapeños for scorching, spicy tibs and stews it with ginger and garlic for thick key wat. However the kitfo, silky with clarified butter and aromatic with chili-heavy mitmita spice combine, is the perfect dish for appreciating the freshness of the meat. (Whereas the menu and servers will supply to prepare dinner it—frivolously or absolutely—doing so diminishes the unbelievable texture of hand-chopped contemporary beef.)
The kitfo comes with a facet of contemporary cheese, and, like all dishes right here, arrives atop injera, the flatbread that serves as each plate and utensil. When used to pinch up the marginally heat kitfo and refreshingly cool cheese, it additionally acts as a delicate, bitter foil to the richness of one of many metropolis’s single finest bites of meals.
