Ethiopian would be more enjoyable if I mastered tearing just small swatches of injera, the spongy bread lining the platter, to scoop up much larger mouthfuls of sauce. Shown here, part of a sampler for the table: misir wot (split lentils; orange), tibs wot (peppery lean beef; red), ater kik alecha (split peas; yellow), yebeg wot (lamb stew; brown), and atakilt wot (string beans and carrots; you spotted 'em).
Queen of Sheba
650 Tenth Ave. (45th-46th Sts.)
212-397-0610
