Eatdrink #44 November/December 2013

№ 44 | November/December 2013
generous amount of chopped onions, which
the cook simmers or sautés in a pot. Onions
are fried without oil, which gives them the
distinct taste central to Ethiopian cuisine.
T.G.’s menu includes several types of meat
dishes, such as zsil zsil tibbs which are strips
of beef sautéed with green onion and spices.
Ethiopian cuisine does not include pork.
Another of T.G.’s signature dishes is dulet
kitfo, which consists of freshly minced lean
beef, mixed and cooked with clarified butter,
onion, jalapeño and the traditional spice
mixture mitmita (a dry chili blend containing
ground cardamom seed, cloves and salt).
T.G. is a born communicator and guides
the uninitiated to select from a menu that
has been designed so you can order à la
carte or eat communally. There is a large
repertoire of vegetarian dishes, with a
diversity of deftly spiced preparations
based on lentils, split peas, chickpeas and
other pulses.
It should be noted that Ethiopian
culinary staples like injera and wat are
immortalized as a metaphor for prosperity
and security in the various writings of
nineteenthcentury
travellers.
Hospitality
is imperative
in Ethiopia,
and at T.G.’s
Addis Ababa
Restaurant it is
supreme.
Simple but evocative touches ...
T.G.’s Addis Ababa Restaurant
465 Dundas Street (at Maitland)
519-433-4222
www.tgsaddisababarestaurant.com
tuesday–saturday: 11 am–10 pm
sunday: 2 pm–9 pm
BRYAN LAvery is eatdrink’s Food Writer at Large and
Contributing Editor.
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