The Ethiopian raw beef dish kitfo comes on injera, with fresh cheese and gomen (greens) at Ahadu.
Many people judge an Ethiopian restaurant by its vegetarian combination plate, and Ahadu chef and owner Menbere Medhane’s fossolia (green beans) earns hers high marks. But the restaurant’s kitfo, a dish of raw chopped beef bathed in warm spiced butter, shows off what really sets the restaurant apart from the city’s dozens of excellent Ethiopian spots.
Meat lovers should schedule their visits to the Pinehurst restaurant for Saturdays and Thursdays. Ahadu began as a butcher shop, and those are the days the beef arrives from Central Washington, freshly slaughtered that
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