Haaretz
This shuru is a sure hit - By Michal Palti
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Our Jerusalemite friend who accompanies us, an expert chef who has worked abroad, discovered the restaurant, at 10 Agrippas Street, a few months ago, having heard about it from a friend who lives nearby. She terms it the finest Ethiopian restaurant in Israel, thanks to the cooking of head chef, Elem Akuba.
Akuba, 28, immigrated to Israel 12 years ago and lives with her husband and business partner Gazhan in the city's Kiryat Menachem neighborhood. She prepares outstanding Ethiopian food: moderately spiced, very rich and also very interesting to the palates of Israelis who have tasted everything.
Ethiopian food suffers from a certain image problem. In the media, it is mostly described as appealing only to those accustomed to it: very sharply spiced, with little variety, closed off to anyone unaccustomed to the spices. It turns out, of course, that as with any other cuisine, it depends on who cooked it. The old rule very much applies: If the chef is good, the food is good...
The cost of a tray for two of assorted meat and side dishes is NIS 100, and the meal is so filling that two diners will not be able to finish the meal, and will ask to have the leftovers wrapped up, at which point the diners will be reprimanded by the chef for their poor appetite. But it is also possible, and recommended, to focus on a single dish served on injera. In fact, regular customers here do just that..." >>more
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