Who doesn't crave the chance to eat with their hands?
San Diego Union Tribune
''... Dishes are mostly chicken- or beef-based, swimming in heavy, bean-based marinades and accompanied by cooked spinach, zucchini or carrots. All are intended for easy scooping with a healthy side of Injera, Ethiopia's pancake-like bread.
For the best idea of what Harar has to offer, check out its combo plate -- a sampling of all the restaurant's dishes and the perfect size to share with a companion...." >>more
East African Dining in San Diego
Review by Melanie Jennings
''. San Diego has been blessed with a wave of East African immigrants in the last several years, for which our taste buds should be eternally grateful. Disciples of the genre have several places to choose from, but you'll find continual redemption at Harar on El Cajon Boulevard at Texas Street.
Step into Harar and you're bound to be greeted by a smiling woman popping her head out from behind the kitchen door. With indoor and outdoor dining rooms big enough to stretch out your legs and relax a while, Harar's atmosphere is warm and comfortable. You may notice the absence of utensils. Ethiopian food is eaten with one's fingers and the help of injera , a salty bread made of buckwheat flour. Try tearing small pieces of it from the platter on which the meal is actually served since the juices from each dish soak into the bread-you can have your dinner and eat the plate, too.
Try Harar on a Friday evening for the all-you-can-eat buffet. For the reasonable price of $10 you can sample some of the best Harar has to offer, as well as gab with fellow diners in the informal, family-meal setting. If you're ordering off the menu, however, be sure to try the kitfo , lightly sauteed spicy ground beef (the rarer the better if you ask me-and you can get it raw if you like). For vegetarians, Ethiopian food is perfect. Try the combination platter and the warm and crispy lentil sambusas . The combo sometimes arrives with a collection of roasted vegetables that are sweet and smoky and definitely a favorite. The gomen , a dish of chopped greens and spices, is less spicy and served lukewarm rather than hot like I've had elsewhere. To finish your meal, Ethiopian coffee is as good as gets."
ETHIOPIA: INJERA
San Diego Union Tribune
''...Injera is our daily bread," said Bekele, 29, co-owner, with friend Saba Mollalgne, of Harar Ethiopian Restaurant. "Everybody in Ethiopia has injera bread for any day for breakfast, lunch or dinner. Making injera for the restaurant is a three-day process. Bekele combines barley, corn and teff flours with water in three separate bowls. The mixtures are left in a warm place for two days to ferment. Bekele said Ethiopians usually let the batter ferment for another day or two so the bread will have the tangy, sour taste they prefer.
Before cooking, Bekele blends the three mixtures into a watery batter. Cooking the injera on a large, round griddle called a mitead takes practice. According to custom, the batter must be poured onto the hot griddle in concentric circles. Bekele is so adept that she can splash the batter in circle after circle without overlapping or wasting any. After a couple minutes, the injera is done. " >>more.
Exotic Dining On El Cajon Boulevard
NBC - TV (tv/video review)
Our Unknown Eater enjoys the spicy, fragrant flavors of Ethiopian cuisine, as well as the casual, hands on style of eating this exotic food.
For moderate prices and a truly different dining experience, you'll want to head to El Cajon Boulevard in North Park: >>more.
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