A Chicago based Ethiopian restaurant has announced it can provide a space for both vegetarians and omnivores to enjoy delicious food. It offers tasty and aromatic stews eaten with fingers, and flatbreads to dip into the stews.
A popular restaurant in Chicago, Illinois, has announced that it can offer Ethiopian food that both vegetarians and omnivores can enjoy. It is very difficult for vegetarians to find a restaurant that an omnivore can also enjoy and vice verse, and this is especially true for those who love international cuisine, but now Selma Ethiopian Kitchen can meet those needs.
For more information please visit the website here: http://selamkitchen.com
View: https://www.youtube.com/watch?v=nwGbr_zETZw
Selam Ethiopian Kitchen is loyal to Ethiopian, all organic flavor but is also known for its high quality hospitality and acclaimed tradition. One of the things that sets the restaurant apart is that it goes above and beyond to ensure that it provides diners with the best food.
Ethiopian food consists of stews and is traditionally eaten with fingers. Options tend to include flat breads that can be torn by hand, and used to dip into the stews and enjoyed with sauces and a range of delicious flavors.
Selam Ethiopian Kitchen is run by Selamawit “Selam” Abede and Solomon Abede, who pride themselves on providing the highest quality food in the best environment.
Chicago diners who want something different and want to eat out and enjoy a memorable occasion with delicious, aromatic food, can come to Selam Ethiopian Kitchen for tasty, flavorful food.
Selamawit Abebe has always been passionate about cooking, and remains faithful to the Ethiopian traditions, flavors, and ingredients that are both organic and local. Solomon has always experimented with food, and launched his restaurant in 2017.
Most of the Ethiopian dining is a community experience. Everyone collects around the stew and partakes equally.
Solomon states: “We proudly feature plenty of vegetarian dishes that are equally delicious as our dishes featuring various meats.”
Abebe refers to his authentic dishes, including Misir, a lentil base with berbere - an aromatic of chiles and spices; yekik alicha, yellow peas; gomen, collard greens with onions and garlic; tikil gomen, cabbage, carrots and potatoes seasoned in tumeric and cumin and fosolia, tomatoes with green beans and carrots..
Selam is now accepting reservations, and is open from Tuesday to Thursday from 11 - 11, and Friday to Sunday from 11 - 2am.
Those wishing to find out more can visit their website on the link provided above and below.
