there has been a bit of talk here about FASSICA, an ethiopian restaurant in culver city. went there recently, and just wanted to share my FIRST TIME EVER with ethiopian. sorry, i tend to write storybooks :)
Just a quick trot down Washington, and when we walk in at 12:30, its empty. Except for Seble Asfaw, the only woman working in the restaurant.
The menu is entirely unfamiliar to me, except for the spaghetti with tomato sauce at the bottom of the back page. Huh? That must be for the lone Sony producer who didnt vote yes for Ethiopian in his regular lunch crew. Theres also something called KINCHE, which I initially thought was kimchee! Ill have to find out later what it really is. Though the Ethiopian foods are written in roman letters, I have no idea what they mean. WOT is a common word, and is the equivalent of stew. Rather than trying to navigate through the menu, we order the special combination on the back of the menu, a sampler platter of sorts, that will allow me to get a broad feel for what Ethiopian cuisine has to offer. We talk business as we sip on the clove spiced tea that comes out in individual silver teapots, for us to pour as we wish. Its deep and dark, and in strange way, refreshingly hot.
Our food takes longer than what is comfortable for lunch, but understandable since Seble is working the entire (though empty) restaurant alone. She proudly sets down huge platter in the middle of the table for us; everything is homemade, by herself. Theres an enormous crepe/pancake-like thing with hundreds on tiny holes on the plate, with nine or ten things placed on it. For my benefit (she knows I am the rookie), Seble points and identifies each item on the plate by its name and describes what it is. I recognize the hard boiled egg in the center and thats about it.
We also have a basket of rolled up injera a special Ethiopian bread, which is also the same bread under the food on the platter. Injera has the oddest, lightest, airiest texture like a slightly chewy, yet tender, supple sponge. It is sort of like a tortilla, neither in texture nor taste, but in the way its used to wrap the foods. In fact, Ethiopian food is eaten without utensils, using injera to pick up the food from the plate.
All the herbs and spices in each of the foods are familiar to me: garlic, red pepper, and even jalapeno. Berbere, though, is new to me. It is not a single Ethiopian-only spice. Like Indian curry, berbere is a diverse mix of many spices, the recipe varying from one cook to another in content as well as ratios. Cumin, cloves, cardamom, allspice, fenugreek, red chilies, hot chili pepper, ginger, turmeric, salt and pepper, coriander, nutmeg, cayenne, paprika, and cinnamon these are not foreign to me. However, its the different permutations of these familiar spices and combinations with other ingredients that are prepared in a unique way, that is new to me and makes the flavor difficult to describe. Ethiopian certainly is a cuisine that stands alone, but if I have to liken it to something, its like a hybrid Indian/Moroccan spice and flavor.
I start with whats closest to me, vegetables, though I have now forgotten their Ethiopian name. They are braised with mild spices, and are good way to ease into the dish. It is carrots, potatoes, onions, and what looks like cabbage, though I am not sure.
YEATER KIK ALICHA are yellow peas, and these, like the vegetables, are mild. Its slightly sweet, though not from added sugar or honey, just the natural sweetness of peas. Im working my way around the platter. YEMISIR refers to lentils, and there are two types on the plate. YEMISIR KIK are red lentils cooked with onions, garlic, spices, and red pepper, which gives the kik, well, a kick. On the other side of the plate, simply cooked down to soft, the blackish brown lentils are just yemisir.
YEBERE SIGA TIBS are slices of beef cooked with rosemary, onions, carrots, and oddly, jalapeno. There must be a chile pepper in Ethiopia that Seble cant get here, but whose heat is easily substituted with jalapeno. The tibs are also cooked with tej, a special Ethiopian honey wine that Seble makes and bottles herself.
As we make our way around the plate, Seble brings out a small dish of her homemade cottage cheese. This is AYIB, and she tells us to eat it with the food. Theres nothing extraordinary about the ayib by itself, but knowing that Seble made it herself and is so proud of it, it tastes especially delicious to me.
I dont normally like to eat lamb, but I tried the ALICHA WOT, stewed strips of lamb that look like the tibs, but definitely taste like lamb. Its spiced and cooked well as far as I can tell, but one taste was enough. Its just because I know its lamb, thats all.
GOMEN is collard greens, chopped and cooked with mild spices. They were not overcooked to mush, just tender, and still retaining a relatively bright green color. Gomen is delicious. Last around the plate is KITFO MITMKE, ground beef thats cooked with hot chilies. This was the one that was the spiciest of them all; but still not as spicy as some Indian or Korean foods Ive eaten! Gomen and kitfo mitmike are my favorites.
The centerpiece of the plate is DORO WOT, which looks like its going to be fiery hot with the deeply red pepper oil that seeps out and soaks into the injera, but is surprisingly less spicy than the kitfo. Doro wot is a stew of large cuts of chicken cooked with garlic, onions, red pepper, and of course, spices. The egg is mine, but since I eat two hard-boiled eggs for breakfast every morning, I leave the yolk on the small plate in front of me. I use my fork to tear out a little piece of the injera from the middle thats saturated with the sauce from the doro wot. Its delicious. Theres a reason that the injera is so sponge-y.
We couldnt finish what was on the plate Seble had been quite generous with us. As she cleared the table, she asked if we wanted more tea or coffee.
The coffee is taking a LONG time to come out. What is she doing, roasting the beans herself back there? *laughing* I lean over and look back into the kitchen. Seble knows were wondering what shes doing back, so she waves, and mouths something I cant make out. She finally comes to the table, but she doesnt have the coffee. My mouth is hanging open because she really was roasting the beans herself! I couldnt believe it. The coffee is dark, and slightly bitter, but again, with all of Sebles care, it tastes great. I even appreciate the coarsely ground evidence of her painstaking handiwork in the bottom of the cup.
Perhaps that is why I was so swept off my feet my first time with Ethiopian. Seble was so proud of her cultures cuisine, so eager to educate me, so attentive to the details of her food. She made it all, and I mean all, herself. Im sure I should make a pilgrimage to Fairfax to try other Ethiopian, but for now, I am quite enamored of Fassica.
10401 Washington Blvd
Culver City, CA 90232