Dish of the Week: Vegetarian platter at Desta Ethiopian Kitchen
When your mother told you to eat your vegetables, this probably wasn’t what she had in mind. And that’s a good thing.
The vegetarian platter at Desta Ethiopian Restaurant in North Druid Hills takes familiar veggies — cabbage, lentils, potatoes — and dresses them up in totally new, flavorful and colorful clothes.
Forget what you think you might know about Ethiopian food being universally brown — the platter comes with 10 different vegan hot and cold dishes that are as pretty to look at as they are tasty to eat. The Gomen takes collard greens, a Southern staple spices it up onions, garlic and ginger; Misir turns split red lentils into a spicy stew using the berbere chili and spice blend used in many Ethiopian dishes; and Tikel Gomen sees cabbage sauteed with onions, garlic, carrots and tumeric.
Use the spongy injera bread to sop up the co-mingling sauces at the end and you will have had yourself a revved-up veggie experience that both you and Mom can get behind.