Habesha's Ethiopian Cuisine is on the plate for day 21 of the 30 day ethnic food challenge. Just north of Boston in Malden, Habesha is the word in Ethiopian food although several newer comers do great things as well. The cuisine is characterized by spicy stews of vegetables and/or meats served on Injera, a sour dough flat bread made of fermented teff (love grass) flour. One large foamy disk is the platter and two addition rolled up injera are the utensils used to pick up bites of entrées and side dishes. It is customary to use only the right hand although one may also eat the plate. This is a classic communal meal making for an atmosphere that brings friends closer around the table.



Habesha is a bright, clean and happily worn spot. Traditional Ethiopian music heavy on the Hammond B oscillations and with a big bass line thumps in the background. Behind the bar a picture of the Habesha sponsored Boston Ethiopian Sports (Futball) Club smiles back at you.



An appetizer of vegetarian Sambusa, is the Addis Ababa take on Samosa. This crispy savory triangular stuffed pastry is full of spicy lentils. No other condiment is provided or required. The beverage choices include Honey Wine or Beer from Ethiopia. St George Beer, Brewed by Kombolcha Brewery (BGI Ethiopia) is a pale lager with big fruity grainy notes and one of the best of the brewer’s art sampled so far in the challenge. Habesha offers 3 other Ethiopian lagers and a “staught”.


On the big injera for this occaision, rather than a Wat (stew) is Awaze Tibs. Marinated Beef with tomato, awaze (roasted red chili) sauce and garlic. Unlike the typical wats or stews, this beef dish is sautéed and spicy hot with jalapenos and bebere, alive with chili and fenugreek. The beef is excellent and intensely spiced while the plain slightly sour injera is the exact foil. Also on the deck is spinach wilted with ginger and garlic, a deep green comfort that goes well with the intense Awaze Tibs.



Coffee (bunna) originates from Ethiopia and Habesha knows how to brew it. Roasted then ground in a traditional mokecha, coffee is a serious custom at the end of the meal and served in a small cup or si’ni in this case embossed with the lion of Judah and the colors of Ethiopia. The friendly waitress explains that in Ethiopia some use a lot of sugar, which is muted by the strong brew. Others add some salt and some add nitr kibe clarified butter as well. With any of these or just straight up, the bold rich little cup is the perfect finish to a fine meal.





Hours of Business:

Tues - Thurs 11 am to 11:00 pm

Fri - Sat 11 am to 1:00 am

Sun - 11 am to 11 pm





Habesha Ethiopian Restaurant

535A Main St

Malden, MA



Source: http://www.examiner.com/