Haleluyah Ethiopian Gourmet -- Fremont, CA (Ethiopian cuisine)

After traveling to Oakland for many years for Ethiopian/Eritrean cuisine, I have finally discovered a place closer to where I live, to add to my regular restaurant rotation. Located in a strip mall with ample parking at 4144 Walnut Ave., this small, family-owned restaurant has flavor, complexity and friendly service. 

Haleluyah Ethiopian gourmet

Here are some of the things I've enjoyed.

Lentil Sambusas. Filled with well cooked and seasoned black lentils, this made for a hearty appetizer that was also light and the crunch from the thin, fried shell was very satisfying.

Injera. Fluffy, thin, fermented bread made with the ancient grain, "teff". This is a soupy sourdough batter that is poured onto a flat cooking pan and steamed until little holes are formed and set on the topside of the bread. These are then rolled up and served as the eating utensil for every item served. I love fermented foods of all kinds, and the sour taste of this bread balanced all the savory flavors of the main dishes very nicely.

Meat Combo Plate. Starting at the upper right and working clockwise, this included mild chicken stew, which was not spicy but seasoned well, doro wot (spicy chicken stew), which is one of my favorite rich, hearty chicken dishes, Gomen (collard greens), which were cooked down but still a bit toothsome, lamb tibs, and beef tibs, which were both cooked until tender and seasoned nicely with bere bere and other flavorful ingredients.  

Kitfo. This was a delightful mix of rare ground beef (can be ordered raw, rare, medium or well done) seasoned with mitmita (spice blend) and spicy clarified butter. The flavors of chili and cumin were present, and the soft texture of rare beef required very little chewing. The atakilt wot, which is a stew of cabbage, onion and carrot was soft, sweet and mild but nicely seasoned with tumeric. As were the kiki alicha, which were the yellow split peas that were cooked with onion, garlic, ginger and turmeric. 

Veggie Combo. Kiki alicha (yellow lentils), misir wot (red lentils), atakilt wot (stewed cabbage and carrots) and gomen (stewed collard greens) made up this fantastically delicious plate of food. Each item had a distinct taste, but all melded together nicely with the injera. I am not a vegan or vegetarian, but I love the strong flavors and varied textures of this all-veggie combo dish. Plus, the injera makes this gluten free. 

This has become a staple to-go spot for me, since it's not that far from where I live. The consistency and quality of the food is definitely something to write home about and enjoy, often.