Dullet is a traditional Ethiopian meal of raw meats and spices: lamb tripe, liver, and lean red meat -- available raw, medium or well done -- finely minced with onion, garlic, jalapeno and Ethiopian butter and seasoned with a bevy of spices like cardamom and paprika. Like most Ethiopian dishes, it is served on a bed of injera, a flat (and usually large) spongy sourdough bread. No utensils are necessary; you tear off hunks of bread and use it to scoop up the food -- traditionally with your right hand. At Dukem, the Dullet ($13.95) is best washed down with a glass of hot, spicy black tea.
J.M. Giordano, Photo for The Baltimore Sun
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