Zewditu Zewdie and Fasil Tesfaye, who were born in Ethiopia, founded Goorsha in
2017. The restaurant, at 910 W. Main St. across from Brightleaf Square, is open for lunch and dinner seven days a week.
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Doro wot, a chicken stew slowly simmered with onions, ginger, garlic, berbere and other Ethiopian allspices, is perhaps the African country’s most famous dish. “Berbere is a mouthscorching chili pepper mix, with ginger, coriander, cardamom, cinnamon and other spices grinded together,” co-founder Zewditu says. The dish has its origins with the Amhara tribe and is often the centerpiece of family celebrations and holidays. Served with a hard-boiled egg and two sides (the azifa, a stewed lentil dish, is a must) as well as generous portions of injera, an Ethiopian flatbread, the doro wot is the perfect dish to share with friends.
The owners of these globally influenced restaurants share the dishes that best exemplify their brand, roots and passions BY MAT T L A R D IE | P H OTOGRAPH Y BY BETH MAN N
The 10th Annual Food & Drink Issue