I've had my fingers poised and ready for this 10/10/10 blog. So here it is.

Six blocks west on Pico, six blocks north on Fairfax—I walked up to Little Ethiopia yesterday. Not really a major place of residence for LA Ethiopians, but a retail area near the Farmer's Market where Ethiopian restaurants, food markets, and shops line Fairfax Avenue. Further north on Fairfax is Canter's, my personal favorite Jewish deli and my next walk-up lunch spot.

But this day it was Rahel, one of the first Ethiopian restaurants to open on Fairfax. Rahel originally opened Messob  (named after the Ethiopian dome-shaped basket tables ) then, two doors down, Rahel. The food is reminicent of Indian buffet food, slightly soupy, spicy, and tasty. I know almost nothing about Ethiopia , except for some vague remembrance of Haile Selassie . My sense of world geography lacks any sophistiction—I should just go back to school, starting about the fourth grade. This time I would pay attention and learn where Ethopia, El Salvador, Berzerkistan (that may be a Doonesbury one), and Indonisia are. While I'm there—in fourth grade, that is, I'd also brush up on the times tables, verb conjugation, and what the Treaty of Versailles is. Who knew there would be a test?

Anyways, I enjoyed my lunch. Chowhound raved about the place—I didn't quite rave, but I would go back. If for no other reason than to have more injera . Completely unfamiliar to me—injera is naan-like bread, made from ground barley, spongy like a crepe only thinner, nutty, with a slightly sourdoughy flavor, rolled up, stacked, and served from a big dome-shaped messob basket.

Speaking of El Salvador, continuing my search for another pupusa, I went to La Pupusa Loca on Santa Monica Blvd. Squeezed into a rundown stripmall between a dry-cleaner and a Quick Cash store, the restaurant is open and light-filled, decorated with an 80s splash featuring red-vinyl booths, vintage formica four tops, a retro Mexican music jukebox, and a colorful four-panel wall mural.  I ordered a Pupusa Revuelte and could have easily eaten two more—should have at least ordered a squash blossom pupusa. Maybe next time. 


Yesimir Kik Wot (Ethiopian spicy red lentil stew)

1 cup red lentils
1/4 cup oil
1 sweet onion, fine dice
4 cloves minced garlic
2 Tbs. minced ginger
2 tsp. cumin
1 tsp. sweet paprika
1/2 tsp. turmeric
1/2 tsp. garam masala
1/2 tsp. Berbere (Ethiopian spice blend) or 1/4 tsp. cayenne 1/4 tsp. black pepper
1/2 cup tomato sauce or diced fresh or canned tomatoes
5 cups water

Soak lentils for at least 1 hour. Drain and set aside.

Saute onions in the oil until soft and golden, then add garlic and ginger, saute 5 minutes.

Add spices and saute over medium heat, stirring constantly. Add tomato sauce/tomatoes and saute over medium heat stirring constantly until combination has darkened some—5 or so minutes.

Add soaked, drained lentils, stir to mix. Add water or stock, bring to boil, turn down to simmer and cook for 1-2 hours or until soft and creamy. Scoop up with injera.

Injera bread



Rahel buffet food—sauteed kale, zucchini stew, steamed chickpeas, spicy red lentils



Mr. Rahel, I think



Dining room with messob basket tables