Kibrom's -- Boise, Idaho (Ethiopian & Eritrean cuisine)

I did not expect to find such a delicious taste of Ethiopia in Idaho. But, this is indeed, what I found. This family-owned and operated establishment, located at 3506 W State Street, is somewhat bareboned in the category of atmosphere, but the flavors and textures of the food were very hearty, comforting and varied. 

The service at the time of my visit was friendly and relaxed, giving my companions and I ample time to really enjoy and savor the tastes and conversation. The menu, which is typical of this type of cuisine, had many options for the meat eater, gluten intolerant, as well as the vegan/vegetarian. If open minded to different spices and aromas, as well as eating with hands rather than utensils, one would definitely find something or three, that one would enjoy.

https://kibromsfood.com/

Here are some of the things I've enjoyed

Veggie & Beef Samosa. These were three-bite delights encased in layers of a thin pastry that were fried until crackly and crunchy. There were braised green lentils and spices for the veggie version. These were seasoned perfectly and had a hearty flavor. The beef version was savory with cooked ground beef that was mixed with spices and herbs. The sauce accompaniment was a bit tangy, a bit sweet and a bit spicey.  

Red Tibs. The red is for the color of the spices and "tibs" means "sauteed". These were pieces of lamb that were seasoned with berebere spice, which is usually a combination of chiles, garlic, fenugreek and warm spices, such as allspice. I'm not 100% sure what was in their spice mix, as every family cook has their own "secret" version, but it was delicious. The meat was cooked until tender and the juices soaked into the chewy and slightly tangy injera (gluten-free flat bread). The fresh salad was also a nice palate cleanser between bites. 

Veggie Combo (three items). This is a great way to try several different options. The far left was the Tikel Gomen, which was a stewed mix of cabbage, potato, carrot and onion. It was flavorful and sweet from the slow cooking process. The middle was the Shiro, a mild chickpea dish seasoned with herbs and had a more silky texture. To the right was the Kik Alicha, split yellow peas that were cooked with onions and spices. Also mild but still very flavorful. This combo had great variety of tastes, textures and colors and all were delicious. 

Kitfoh. I was very happy to hear that this dish was available, as it was not on the menu. As a lover of raw meat, this may not be something everyone is willing to try, but it's one of my favorite dishes and the version here was absolutely my favorite. Slightly warmed raw ground beef was served in a warm bowl and mixed with melted clarified butter and spices. On the side were rolls of injera and sauteed spinach with potatoes. After mixing with the only utensil on the table, a spoon, I grabbed as large of a portion as I could with each tear of the injera and ate to my heart's delight. 

I have been a fan of Ethiopian and Eritrean food for many years and this was probably one of the best restaurants I've experienced. I will happily come back again.