Anyone who knows anything about Ethiopian food understands that injera is the keystone of this cuisine. The spongy flatbread serves as a stand-in for utensils. In traditional Ethiopian dining rooms (and restaurants), it’s torn into pieces and used to scoop up the rest of the meal. So it makes sense that Zenebech Restaurant started out as an injera bakery in the early ‘90s before eventually flourishing into a full-fledged Ethiopian eatery, not far from our apartments in Georgetown, D.C.
Stop in and use the injera to scoop up tibs. It’s an Ethiopian take on stir-fry starring your choice of protein (usually lean meat such as beef, lamb, or chicken) seared with veggies, spices, and herbs, then served with the classic flatbread. The signature tibs ferfer actually has pieces of injera mixed right into the sauteed combination of meat and veggies, which is all drizzled with a hot chili pepper sauce. Meanwhile, the goden tibs showcases fried short ribs with caramelized onions and diced jalapenos, and the nech tibs feature a mild broth seasoned with tomatoes and jalapenos. You might also want to try the wot, a slow-cooked Ethiopian stew teeming with clarified butter and spices. It comes with fiery flavors and beef, boneless chicken, or tender chickpeas.