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Queen of Sheba International Foods Restaurant Review: Ethiopian food is built around spicy stews sopped up with spongy injera bread, which is made from corn, barley and fermented teff (an ancient grain) for a puckery sourdough taste (if you call ahead, they'll make a gluten-free version). No silverware is utilized; guests eat with their hands, which some find more fun than others. Within these parameters, Queen of Sheba is the place to find the widest selection of Ethiopian dishes in town. Vegans and vegetarians will appreciate the many meat-free options with vegetables such as potatoes, mushrooms, carrots and green beans, plus split peas and lentils. Meat eaters will enjoy beef, lamb and chicken dishes. More interesting options include zilzil tibs, beef chunks stewed in a spicy chile sauce, and tsebhi hamli, mustard greens tossed with flaxseed. There are interesting cocktails and a refreshing house-made ginger juice to cool the spicy heat. Service is warm and friendly.