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Exotic
in Nature
Sheba
Offers a Spicy and Flavorful Menu of Tastes
Story by
Aaron Glickman
Ethiopia
is often associated more with politics than fine cuisine. But since Sheba
opened in Miami’s Design District in 2005,
patrons have been experiencing the complex cooking of Ethiopia
through a unique dining experience.
Located
at 41st Street and North Miami Avenue,
Sheba’s 250-seat
eatery combines traditional African craft --
the
restaurant has an adjacent gallery of African art – with a chic,
contemporary design. Exotic in nature, Sheba offers a spicy and flavorful
menu of authentic Ethiopian delicacies.
Most
foods are served on and with the springy sourdough crepe called injera.
It is made with an indigenous Ethiopian grain called tef, and pieces are
torn off and used as “scoops” to pick up food with the fingers.
Silverware is available upon request.
The
menu offers an array of Mediterranean, Middle Eastern, Moroccan, Ethiopian
dishes, including vegetarian dishes reminiscent of Indian cooking, dishes
clearly linked to neighboring Morocco and the other countries of North
Africa, and others infused with ingredients, such as honey wine, unique to
Ethiopia.
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Appetizers
include Loubia, string beans sautéed in a blend of fresh parsley,
ginger, garlic and cumin; and Zaalouk, meaty chunks of eggplant
sautéed with garlic, ginger, lemon and cumin; Moroccan meatballs;
marinated chicken tenderloins with green olives and sautéed in
traditional spices; kabobs; and various shrimp dishes. The Fit Fit
salad combines finely chopped tomatoes, onion and jalapeno peppers with
Ethiopian spices tossed with morsels of injera.
Entrées
are divided into chicken, beef, lamb, seafood and vegetarian options.
Within these categories are a series of “wat” and “tibs,” the
former resembling meat stew minus the vegetables, the latter being meats
pan-fried in butter with garlic, onions, tomatoes
and
green peppers. Beg Wat translates to a small dice of lamb braised
in red wine and spicy berbere (a red spice mix of up to 16
ingredients). Doro Wat,
Ethiopia's national dish, combines chicken legs and thighs seasoned and
cooked with berbere and butter.
The
Doro Tibs are boneless pieces of chicken breast seasoned and sautéed
with Ethiopian herb reduction sauce, onions, peppers, tomatoes and garlic.
Assa Wat is a spicy filet of South African haddock that is lightly
seasoned with white pepper, sea salt and traditional Ethiopian spices. Special
Tibs are chunks of filet mignon sautéed with diced onion, tomatoes
and green peppers, in a clarified Ethiopian herb sauce.
Outside
the wat/tibs menu, Zilzil
offers up strips of tender lamb marinated in Ethiopian honey wine and awaze
sauce. It’s then sautéed in garlic and onions
in herb reduction butter.
Sheba’s “Best
of the Best”
is a magnificent choice,
offering a taste of almost everything on the menu. The dish is meant to be
shared by two.
The
dessert menu offers Sheba’s famous chocolate pyramid, a luxurious
chocolate mousse with a soft creme anglaise centre built on a chocolate
cake base and finished with a velvet coat of dark and white chocolate
splatter; Caribbean rum cakes; bourbon pecan tart; mango/guava cheesecake;
tropical fruit sorbets; and a spumoni bar, a delectable stack of
chocolate, strawberry and pistachio gelatos layered with veils of hazel
nuts.
Sheba
also has a full bar and live music on Thursday, Friday and Saturdays. In
the adjacent art gallery, authentic Ethiopian art is sold.
Sheba
is open for lunch and dinner. For reservations, call 305.573.1819
www.shebamiami.com
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