Home Page

Welcome to

TASTE OF ETHIOPIA

1924 9th st. nw washington, dc
Explore

Discover

Our Story

Whether celebrating a special occasion or gathering the family for an informal dinner, Fasika strives to make your Ethiopian Cuisine experience unforgettable.

Our ingredients are fresh and recipes made from scratch. Our menu includes plenty of vegetarian options, sea food, Meat and more..

About Us

Discover Menu

Our

Menu

Discover

our Menu

Full of delicious and super-satisfying dishes that are perfect for vegetarian, vegan, and gluten and lactose-free eaters. Seafood, chicken, lamb and beef . . .

View The Full Menu

Ethiopian Food

All about

Ethiopian Cuisine

About

Ethiopian Food

Ethiopian Food:

Ethiopian cuisine (Amharic: የኢትዮጵያ ምግብ?) characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat (also w’et or wot), a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. Ethiopians eat exclusively with their right hands, using pieces of injera to pick up bites of entrées and side dishes Utensils are optional.

View The Full Menu

OurIngeridients

Our

Ingerdients

Enjera / እንጀራ

Injera (Amharic: ənǧära እንጀራ [ɨndʒəra]; sometimes transliterated as enjera; Oromo: bidenaa; Somali: canjeero) or taita (Tigrinya: ጣይታ) is a sourdough-risen flatbreadwith a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Ethiopia and Eritrea. A similar variant is eaten in Somalia and Djibouti(where it is called canjeero or lahooh), as well as Yemen (where it is known as lahoh) and Sudan (where it is known as kisra)

View The Full Menu

Berbere / በርበሬ

Berbere (Amharic: በርበሬ berberē, Tigrinya: በርበረ berbere) is a spice mixture whose constituent elements usually include chili peppers, garlic, ginger, basil, korarima,rue, ajwain or radhuni, nigella, and fenugreek. It serves as a key ingredient in the cuisines of Ethiopia and Eritrea. Berbere is very versatile and can be used in many non-Ethiopian dishes

View The Full Menu

Nitir Kibbeh/ ንጥር ቅቤ

Niter kibbeh, or niter qibe (Ge’ez ንጥር ቅቤ niṭer ḳibē), also called tesmi (in Tigrinya), is a seasoned, clarified butter used in Ethiopian cooking. Its preparation is similar to that of ghee, but niter kibbeh is simmered with spices such as fenugreek, cumin, coriander, turmeric, cardamom, cinnamon, or nutmeg before straining, imparting a distinct, spicy aroma.

View The Full Menu

Mitmita / ሚጥሚጣ?

Mitmita (Amharic: ሚጥሚጣ?, IPA: [mitʼmitʼa]) is a powdered seasoning mix used in Ethiopian and Eritrean cuisine. It is orange-red in color and contains ground African bird’s eye chili peppers, cardamom seed, cloves, and salt.  It occasionally has other spices including cinnamon, cumin, and ginger. The mixture is used to season the raw beef dish kitfo and may also be sprinkled on ful medames (fava beans). In addition, mitmita may be presented as a condiment and sprinkled on other delicacies or spooned onto a piece of injera, so that morsels may be lightly dipped into it.

View The Full Menu