LogoInjera
Overhead view of a full Ethiopian mesob spread on dark wood — wats, fitfit, and injera arranged ceremonially

✦ Washington, DC · Est. 2019

Eaten by Hand.
Made by
Generations.

Three-day fermented teff injera. Slow-simmered wats. The ancient gesture of gursha — offered, not requested.

Order the Spread
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✦ The Craft

Three days.
A thousand eyes.

Our injera begins with teff — the world's tiniest grain, cultivated since 10,000 BC across the Ethiopian highlands. We ferment the batter for a full 72 hours with ersho, the living starter passed between batches like a family heirloom. The result is a sour, spongy canvas with a thousand tiny eyes — each one a vessel for the stews above.

Extreme macro close-up of injera surface revealing hundreds of tiny air holes — the thousand eyes of fermented teff

Teff · Fermented 72 Hours

The bread is the plate. The plate is the bread.

Colorful spice wall with whole mitmita, korarima, berbere ingredients in terracotta bowls — warm reds and oranges

Berbere · Mitmita · Korarima

Ground daily. Never pre-mixed.

By the numbers

72hrs

Fermentation

10KBC

Teff history

12+

Spice layers

✦ Three Ways In

Choose your table.

Intimate dimly lit restaurant table with warm candlelight, dark wood, and Ethiopian textile accents
Dine In

Reserve the Mesob

Gather around a woven mesob basket. Tear, scoop, share. The Traditional Gursha Experience — seven courses, hand-fed — available for parties of two or more.

Tue–Sun · 5:30 PM – 10:00 PM

Ethiopian takeout spread with multiple dishes arranged on injera in a large to-go container
Pickup & Delivery

Order the Spread

Family-style platters built for four to eight. The full mesob experience — doro wat, yebeg tibs, beyaynetu — arrives in a single vessel, injera already laid.

Wed–Sun · 12:00 PM – 9:00 PM

Traditional Ethiopian coffee ceremony with black clay jebena pot pouring aromatic coffee, incense smoke rising
Private Events

Host a Coffee Ceremony

The buna ceremony concludes every meal — green beans roasted over charcoal, poured from a black clay jebena into small handleless cups. Reserve the private room for your gathering.

Available for groups of 8–40

✦ At the Table

I've eaten at injera restaurants across three continents. This is the sourness I grew up with — the exact tang of my mother's kitchen in Addis. I didn't expect to cry at dinner.
Portrait of Yohannes Tesfaye, Ethiopian diaspora guest

Yohannes Tesfaye

Guest · Ethiopian diaspora, Silver Spring MD