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Rated 4.3 out of 5 by 4reviewers.
Rated 5 out of 5 by Food was delicious and service was excellent. Nov 2, 2013

Little Ethiopia Restaurant

1048 South Fairfax Ave
Los Angeles, CA 90019
Phone: (323) 930-2808
Cuisine: Ethiopian/African, Italian
Price: $$

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  • Hours
    Monday: Closed
    Tuesday: 11:00 AM - 8:00 PM
    Wednesday: 11:00 AM - 8:00 PM
    Thursday: 11:00 AM - 8:00 PM
    Friday: 11:00 AM - 10:00 PM
    Saturday: 11:00 AM - 10:00 PM
    Sunday: 11:00 AM - 8:00 PM
  • Special Needs Non Smoking Area, Booster/High Chairs, Wheelchair Access, Child Menu
  • Atmosphere Live Music, Outdoor Dining, Family / Children
  • Reservation Information Not Required
  • Attire Casual
  • Amenities TV, Private Party Room
  • Banquet Facilities Over 100 People
  • Meal Times Served Breakfast, Lunch, Dinner
  • Parking Availability Street, Parking on Site
  • Payment Methods Amex Discover Mastercard Visa

Highlights

About Ethiopian Food

Ethiopia is like an island in the middle of Africa, a mountainous region with different climate and culture than all the surrounding countries. Over the centuries, traders brought back spices and ideas from other cultures, which we made our own. Following are descriptions of a few items that are unique to Ethiopian cuisine.

Injera - This soft crepe is made from teff, a grain native to Ethiopia that grows nowhere else in Africa. We traditionally eat with our fingers, using a piece of injera to hold our food, and then eat the injera.

Berbere - Though chili peppers are native to the New World, there are records of them being used in African and Indian cooking as long ago as the 1700's. One of the most typical uses in Ethiopia is to make berbere, a spice mix that also includes ginger, cinnamon, cardamom, allspice, coriander and other seasonings. Berbere is used as a base for many Ethiopian stews and sauces.

Niter Kebbeh - Every cook has their own recipe for the spiced clarified butter known as Niter Kebbeh, which is used for frying and for flavoring grain dishes. The butter is heated with onion, garlic, ginger, basil, fenugreek and other spices, then is cooled after it has absorbed the herb flavors.

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