KATEGNA ETHIOPIA CUSINE

Two hand-wrapped shell of thin pastry filled with a choice of beef, chicken, or veggie (lentils).

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

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

Ayib spread on rolled strips of injera dusted with berbere and drizzled with Ethiopian-spices butter or extra-virgin olive oil.

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

Sizzling prime short ribs marinated with our own signature sauce, and sauteed red onion tomato, fresh garlic, and jalapenos.

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

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

(Collar green with prime short ribs) collar green sauteed with prime short ribs onion, garlic, ginger, and finished with Ethiopian spiced butter.

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

Filet mignon cubes marinated with our signature sauce, toasted with red onion, jalapeno, tomato, and fresh garlic in spiced olive oil.

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

Prime rib eye cubed marinated in our signature sauce and sautéed with red onion, jalapeno fresh garlic, and tomato.

Ethiopian version of steak tartare: minced prime beef, blended with kibbeh mitmita, and cardamom served raw. Rear or well done

Tender cubed lamb marinated with our own signature sauce toasted with spinach, red onions, tomato, jalapeno, fresh garlic, and spiced olive oil or butter. Served spicy or mild.

Kategna secret tomato and basil-based sauce spicy or mild.

The national dish of Ethiopia. Chicken leg stewed with onion garlic, ginger, berbere, and finished with kibbeh (Ethiopian spiced butter). Served with boiled egg and ayib (homemade cottage cheese)

Kitfo, color green, and ayib mixed together in kategna special spiced butter served raw, rear, or well done.

Tender cubes of lamb marinated with our own signature sauce toasted with red onions, tomato, jalapenos fresh, and spiced olive oil or butter. Served spicy or mild.

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

Key wot (spicy lamb stew) and alicha (none spicy lamb stew).

Fresh chicken breast cubes sautéed in our secret blend of spices, red onion, tomato, jalapenos, and finished with olive oil or canola oil served spicy or mild.

Collard Green, Cabbage, Red Lents, Yellow Lents, Green bees, Potato and Tomato fitfit

Doro Wot, Misto, Gomen Besiga, Cottage Cheese

(Medium spicy) grounded split peas slowly roasted cooked with onion, fresh garlic, ginger, and tomatoes in our signature spice sauce.

(Spicy) red split lentils sauteed in rich berbere sauce with fresh garlic, onion, and ginger.

(Mild) yellow split peas sauteed with onion, fresh garlic, and ginger.

(Spicy) potato sauteed in rich berbere sauce with fresh garlic, onion, and ginger.

(Mild) collard greens cooked in onions, fresh garlic, and ginger.

(Mild) white cabbage and carrots cooked with fresh onion, garlic, and ginger.

(Spicy) toasted ground flax seed cooked in rich berbere sauce.

A salad of beets (key sir) and potatoes tossed with our own dressing.

(Mild) whole lentils sautéed in onion, fresh garlic, ginger, and turmeric.

Diced tomatoes, red onion, garlic, lemon, and olive oil mixed with injera.

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