Kitfo: Made from the leanest meat, kitfo is similar to French steak tartare. The meat is minced and warmed in a pan with a little butter, the spice blend mitmita and sometimes thyme.
Tere siga: Tere siga is cubes of raw meat.Two people typically order half a kilo to share, which is eaten with the traditional spongy injera or bread to clasp the meat you carve off the raw slab.
Beyainatu: The name of Ethiopia's most popular vegetarian dish translates as "a bit of every type," hence your injera arrives blanketed in piles of tasty and colorful vegetables, potatoes, curries, lentil stews and more.
Tibs: Sliced beef or lamb, pan fried in butter, garlic and onion, tibs is one of the most popular dishes among Ethiopians. Shekla tibs (pictured) is served in a clay pot.
Ti'hilo: Ethiopia's answer to Swiss fondue, ti'hilo is a specialty in Tigray, Ethiopia's most northern region.
Fuul: So-called special fuul is usually large enough to share. This treatment of fuul -- a mix of stewed and spiced fava beans -- is served with yogurt, tomato, green chili, onion, egg and occasionally avocado.
Doro Wot: Wot is Ethiopia's version of curry, and the ubiquitous companion of injera. While beef and goat are often used with wot, chicken -- doro in Amharic, reigns as the wot champion.
Kimberly Vardeman/Creative Commons
Enkulal firfir: Ethiopia's version of scrambled eggs is fantastically yellow and cooked with nitre kibe -- Ethiopian spiced butter -- and a combination of green and red peppers, chile, tomatoes and onion.
Dulet: Dulet (pictured front) is made with minced tripe, liver and lean beef. Like kitfo (pictured back), it's filling and satisfying.
Charles Haynes/Creative Commons
Shiro: Tegabino shiro is a type of purée made with heavily spiced legumes, flour, oil or butter and water brought to the boil, and then served bubbling at the table in a miniature clay pot.
Fatira: A breakfast dish popular around the Horn of Africa, fatira usually comprises a thin pastry top and bottom with scrambled eggs and honey wedged in the middle.
Asa: Eating fish -- asa -- in Ethiopia is quite an experience. Typically, a fish such as Nile perch is fried and served entirely whole, the gaping mouth of jagged little teeth looking like you have a Piranha on your plate.
Spriss: Spriss is created by pouring layers of juice -- typically from three fruits -- on top of each other. There's no water added, no sugar and no ice, just unadulterated pureed juice topped with a lime squeezed over the top.
Pasta beu injera: If you haven't been overwhelmed by injera and you want a quirky mix that would be sure to raise eyebrows in Italy, you could try pasta beu injera: a great dollop of pasta incongruously lumped in the center of injera.