The Daily Cardinal
Embrace culinary diversity in 2006
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By Molly Crickman
" Walking down State Street, it is easy to overlook some of the unique restaurants hidden among the downtown scene.
One restaurant not to miss is Buraka. Specializing in East African and Ethiopian food, Buraka lies underneath the street; the entrance is only a door at the top of a staircase. Descending into the restaurant, you would never believe there is a busy walkway above.
Open for lunch and dinner, Buraka’s menu consists of “wots,” or stews, and “tibs,” sautéed vegetables with spices and a choice of meat. Eating here is a great choice for vegetarians and vegans, with a variety of options to choose from.
The misirwot ($5.25/$7.25) is an excellent choice, consisting of lentils, split peas and potatoes in a spicy tomato sauce.
Other great dishes include the dorowot ($5.95/$7.95), a mildly spicy chicken and carrot dish, or the chicken peanut stew ($5.95/$7.95) consisting of chicken and red potatoes in a brown peanut sauce.
Traditionally, Ethiopian cuisine is eaten with injera bread, a flat, round piece of spongy sourdough. At Buraka, every meal comes with your choice of injera or rice.
They also have a wonderful selection of Ethiopian coffee and espresso drinks, chai tea and a full bar. With affordable prices and a convenient campus location, Buraka is a great place to try something new. >>more
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