| Set on the Indian eatery-lined stretch of East Sixth Street, Awash's subterranean dining room is cozy and dimly lit. Eating Ethiopian works thusly: diners choose three to five dishes; they arrive all at once on a massive plate, atop spongy bread called injera. Diners tear off pieces of injera and mop up the stewed meats and spicy veggies. Start with the azifa (fresh lentils, red onions, hot African mustard, hot green peppers and lemon, served cold) before moving on to the gored gored (tender beef cubes served raw in hot berbere mixed with butter). The yebeg wat, a lamb stew in seasoned hearty berbere sauce, is also tasty. Service can be a bit slow, but once that massive plate is on the table, you'll forget about the servers almost as quickly as they may have forgotten about you. |
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