The Sunday brunch buffet at Ethiopian Diamond in Rogers Park offers exotic flavors.
Expand your brunch horizons. Skip the same old eggs and sausage, and check out the out-of-the-ordinary Sunday brunch buffet at the recently opened Rogers Park location of Ethiopian Diamond. Chef Almaz Yiginaw serves savory stews, rich in cardamon, cinnamon, cloves, ginger, turmeric and fenugreek, over pancakelike injera flatbreads. Served from 10 a.m. to 3 p.m. Sundays, the $13.95 buffet, offered at only the new branch, includes:
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Scrambled eggs, Ethiopian-Style, served with fava beans, rice and vegetables;
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Ka watt, lean beef cubes in house-made Diamond sauce;
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Dore tibs watt, chicken legs, marinated in lemon and ginger, in a spicy sauce;
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Yemisir watt, red lentils simmered with red onions;
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Kik alicha, split peas cooked in a mild sauce of onion, garlic and ginger;
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Goman, chopped collard greens in a mild sauce of onions and garlic;
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Tiken goman, sliced cabbage and carrots in a mild sauce;
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Yatkilt watt, string beans, carrots and potatoes in a mild sauce of onions, garlic, ginger and Ethiopian spices;
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Dinich alicha, potato cubes and carrots in a mild sauce of onions, garlic, ginger and spices;
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Questa, chopped spinach, sauced with onions and garlic;
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Diamond Salad, romaine lettuce, tomatoes, carrots and cucumber, blended with Chef Almaz’ house-made dressing;
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Ethiopian coffee or spiced Ethiopian tea, flavored with cinnamon, cloves and ginger.
