Lemat Ethiopian Restaurant and Cafe

Lean cubed high quality beef sauteed with a mixture of onions, garlic, and purified herbal butter.

Triangles shaped pastry shells (made in house by lemat) stuffed with lentil, onions jalapenos, and herbs. This vegan dish is lightly deep fried in vegetable oil to golden perfection.

With roasted, ground and chickpeas in a clay pot is simmered in a unique garlic, and onion sauce.

Misir kik (lentil cooked in a delicious hot lemat exotic sauce), gomen (collard greens cooked with onions, garlic, and cardamom), alcha kik (split peas cooked with onions and turmeric), dinich wot (potato and carrot cooked with onions, garlic, and turmeric), and house salad.

Chicken stew cooked in a crackpot at relatively low temperature seasoned with purified herbal butter mixed with spicy chili powder, onions, garlic, and ginger. Traditionally served with marinated hard boiled egg and house made cheese.

A combination of doro wot, ye siga wot, alicha ye beg wot, gomen be siga, and house salad.

Triangles shaped pastry shells (made in house by lemat) stuffed with lentil, onions jalapenos, and herbs. This vegan dish is lightly deep fried in vegetable oil to golden perfection.

Triangle shaped pastry shells (made in house by lemat) stuffed with minced beef, onions, jalapenos, and fine herbs. This dish is lightly deep fried in vegetable oil to golden perfection.

Fried fish served with vegetables Ethiopian style.

Fish sauteed in Ethiopian style.

With roasted, ground and chickpeas in a clay pot is simmered in a unique garlic, and onion sauce.

With hearty meat like mushrooms, sauteed savory onions, fresh tomatoes, garlic, and rosemary.

Tofu is sauteed gently over a medium flame, seasoned with spring onions, fresh tomatoes, garlic, and rosemary.

Roll of Injera mixed with a blend of fresh tomatoes, jalapenos, spring onions, lime juice, and topped off with lemat fresh exotic herbs.

Rolls of Injera mixed in a sauce cooked with onions, berbere, garlic, and tomatoes.

Misir kik (lentil cooked in a delicious hot lemat exotic sauce), gomen (collard greens cooked with onions, garlic, and cardamom), alcha kik (split peas cooked with onions and turmeric), dinich wot (potato and carrot cooked with onions, garlic, and turmeric), and house salad.

Collard greens cooked with onions, garlic, and cardamom.

Split peas cooked with onions and turmeric.

Chicken stew cooked in a crackpot at relatively low temperature seasoned with purified herbal butter mixed with spicy chili powder, onions, garlic, and ginger. Traditionally served with marinated hard boiled egg and house made cheese.

Boneless, skinless cubed chicken breast sauteed aromatic blend of spices and braised in onions, tomatoes, green peppers, and purified butter.

Beef stew of lean chopped beef and an amazing savory blend of exotic lemat sauce and purified herbal butter.

Lean lamb stew chopped and simmered in mild sauce with onions, garlic, ginger, turmeric, fresh herbs, and purified butter in a crock pot over low heat.

Rolls of injera soaked in lean cut dried brisket beef marinated in special lemat sauce.

Stripped braised collard greens in skillet with Lamb mixed with house seasoning and olive oil has a hint of exoticness.

Sauteed with onions, rosemary, jalapenos, and herbal purified butter.

Lean cubed high quality beef sauteed with a mixture of onions, garlic, and purified herbal butter.

Chopped prime beef from selected lean round steak with special seasonings and purified butter.

Lean cubed beef simmered in a blend of lemat sauce with purified herbal butter.

A combination of doro wot, ye siga wot, alicha ye beg wot, gomen be siga, and house salad.