Vegan Ethiopian BBQ Sampler for 2
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Some restrictions applyTo make this vegan BBQ platter, mushrooms are hickory-smoked and sauteed with onions, rosemary, and coriander. They’re served alongside a medium-spicy bernere-seasoned lentil stew (miser wot) and savory split pea stew (ater kik wot), and it’s all scooped up with fresh injera!
Smoke’N Ash BBQ just might be the only restaurant like it on earth. Founder Fasicka Hicks was born in Ethiopia and her husband Patrick hails from Waco, Texas, and when the pair met in 1997 it was a match made in barbecue heaven. They opened their restaurant in Arlington in 2018, and the following year they had the brilliant idea to incorporate the flavors of Fasicka’s homeland into the menu. The resulting fusion of traditional Ethiopian cuisine and Texas BBQ is a cross-cultural mashup for the ages, leading to it being named one of the 50 most exciting restaurants in America by the New York Times.
This package serves 2 people and includes
- Smoked Mushroom “Awaze” Tibs (10 oz.)
- “Miser Wot” Lentil Stew (10 oz.)
- “Ater Kik Wot” Yellow Split Peas Stew (10 oz.)
- 20 Pcs. “Teff Injera” Flatbread (1 lb. Total)
- Tibs ship frozen with ice packs, may thaw in transit.
- Upon arrival, remove from box and place in freezer if not using within 2 days.
- Tibs may be stored in the refrigerator for up to 2 days or in the freezer for 6-12 months.
To Serve
- Thaw Smoked Smoked mushrooms in the refrigerator
- Place the Smoked mushrooms into a sauce pot and reheat to 160*F
- Constantly stir while reheating.
Repeat the same steps for both lentil stews (Misir wot) and split peas stew (Alicha Ater Kik wot) - Warm the Injera bread in a preheated oven at 200F and remove from its original packaging and place the amount you want to serve on a pan in single layers and heat for 15 minutes.
- Enjoy!
- Smoked Mushroom Tibs – Mushrooms, Onions, Jalapeños, Rosemary, Cardamom Salt, Berbere.
- Lentil Stew – Lentils, Onion, Garlic, Ginger, Berbere, Salt, Water, Basil.
- Yellow Split Peas Stew – Split Peas, Onion, Garlic, Ginger, Turmeric, Basil.
- Ethiopian Flatbread – Sourdough Starter, Teff Flour, Water. Gluten-Free.
"One of America's 50 Best Restaurants" - New York Times
"One of America's 50 Best Restaurants" - New York Times
Smoke‘N Ash BBQ just might be the only restaurant of its kind on earth. Founder Fasicka Hicks was born in Ethiopia and her husband Patrick hails from Waco, Texas, and when the pair met in 1997 it was a match made in barbecue heaven. They started selling BBQ from a truck on the weekends in 2012, opened their restaurant in Arlington in 2018, and the following year they had the brilliant idea to incorporate the flavors of Fasicka’s homeland into the menu. The resulting fusion of traditional Ethiopian cuisine and Texas BBQ is a cross-cultural mashup for the ages, leading to it being named one of 2022's 50 Best Restaurants in America by the New York Times.
There’s simply nothing else like Smoke‘N Ash. The rib tips, pulled pork, and brisket are seasoned with a traditional Ethiopian spice blend called berbere before being hickory-smoked; the Tex-Ethiopian Smoked Spare Ribs are coated with a smoky, spicy deep red sauce called awaze; the Ethiopian stew known as doro wot is made with smoked chicken and aromatic spices; and the Ethiopian Meat Sampler is brimming with traditional lamb and beef stews and collard greens, and it’s all soaked up by the famous Ethiopian flatbread known as injera. Dining doesn’t get much more fun or exciting than this, and all of these globetrotting specialties are now shipping to your door!
