My litmus test for Ethiopian restaurants is the vegetable sampler. Enebla passes with flying colors: ruby beets, glossy cabbage yellow with turmeric, lentils in three shades of earth but in flavors that range from subtly sweet to spicy. The dish the chef thinks distinguishes her kitchen from the pack is a vegetable dulet, typically made with tripe but featuring mushrooms and tofu at Enbela, which translates to “let us eat together” in Amharic, says the owner.
Sietsema also recommends that adventurous diners upgrade to the “special” kitfo, which comes with “two kinds of housemade cottage cheese — one freckled with collards, another red (and racy) with mitmita — and collard greens that are steamed, ground, and flavored with butter and house-crushed spices.”
Enebla is located at 7849 Eastern Ave. in Silver Spring, and is open for indoor and outdoor dining, delivery and takeout.
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