SD Eats: Unforgettable Ethiopian Cultural Dining Experience

Muzita Abyssinian Bistro: 4651 Park Boulevard, San Diego, CA 92116. (619) 546-7900.

www.yelp.com/biz/muzita-abyssinian-bistro-san-diego
IMG_3619 IMG_3604
o r d e r e d – Crispy Calamari: cornmeal coated calamari, brined peppers, fresh cucumber harissa dipping sauceIMG_3603
o r d e r e d – 3 entrees family-style with green salata, injera, and a choice of 3 sidesIMG_3607
o r d e r e d – Side of Caulo: braised green cabbage, stewed tomato vegan; Entree #1 Beggie Kilwa: sautéed New Zealand leg of lamb, house herb blend, tesmi, garlic and serranoIMG_3609
r d e r e d – Entree #2 Prawn Kilwa: mess marinated prawns, house herb blend white wine awaze sauceIMG_3614
o r d e r e d – Entree #3 Siga Kilwa: sautéed all natural Cidar River Farm beef, house herb blend, tesmi, garlic and serranoIMG_3616
o r d e r e d – Side of Alitcha Atakilti: seasonal stewed vegetables veganIMG_3615
o r d e r e d – Injera: large crepe-like breadIMG_3618 IMG_3613

“Throw away the fork and use your hands, the traditional way! This is food and African hospitality at its best.”

Even though I often use my hands to eat finger foods like chicken wings rather than having the patience to skillfully use my fork or chopsticks, this meal was memorable and intimate! When we were seated at our table, I was quick to notice that the table napkins were neatly folded with no forks, knifes, or spoons. After ordering, the waitress brought us wet wipes to clean our hands in preparation to eat every course of the meal, including the appetizer, without any utensils.

The calamari was very crispy. Of the three entrees we ordered (lamb, prawns, and beef), most were too spicy for me with all the peppers and sauces in the stew. I enjoyed the lamb the most, which is surprising because I couldn’t stand eating lamb up until a year ago. Both of the two sides (stewed vegetables and green cabbage) were not spicy, so I enjoyed them too. The Injera was probably the most unique of all. Because we were given no utensils, Injera is used as both a plate on which the entrees were served and a utensil with which we wrap a mouthful of stew and eat it. We were stuffed with Injera by the end.
The restaurant decor, food, and full hands-on process of eating at Muzita created an unforgettable cultural dining experience, all in one!

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