Did you know that DC is home to one of the largest Ethiopian populations in the world?
. At all of these establishments, you can eat your way through colorful, painter's palette–like platters of spice-infused meats and vegetables; talk with the owners about their favorite offerings; and partake of the traditions of one of the largest ethnic communities in DC.Like the late Meskerem, Zenebech helped pave the way for Ethiopian cuisine in DC. Opened in the ‘90s, Zenebech was one of the first places in DC to make and sell injera in-house.
The menu doesn’t yield any surprises; it’s in the execution that Zenebech stands out. The spices in each dish ring clearly, even when the dishes are taken in bites together. The lambtibs, in particular, are superb. Tibs are marinated and sautéed lamb with onions, garlic, chilies, tomato, and herbs like rosemary; they have a pungent sauce that clings to the meat, rather than a looser gravy.
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