We are a family owned business born out of the desire to bring great Ethiopian cuisine to many markets of Seattle that currently rarely get access to it. Meeraf Sinton originally from Addis Abiba, Ethiopia is a long time Ethiopian cook who combines the cooking styles of a number of Ethiopian regions in her food.
Her husband Jonathan Sinton, originally from Dublin, Ireland worked previously in sales, and helped Meeraf launch Geni's Ethiopian to fulfill a long term desire of bringing Ethiopian food and culture to those who have never tried it before.As Seattle residents, we noticed that many of the workers in corporate offices in Seattle and residents of upscale neighborhoods had limited access to Ethiopian restaurants that are clustered in just a few neighborhoods in Seattle.
We also felt that our personal dedication to higher quality ingredients like cooking with Non-GMO oil, using higher quality fresh ingredients and spending the extra hours necessary to slow cook authentic Ethiopian dishes would produce better food, closer to Ethiopian home cooking.
Her husband Jonathan Sinton, originally from Dublin, Ireland worked previously in sales, and helped Meeraf launch Geni's Ethiopian to fulfill a long term desire of bringing Ethiopian food and culture to those who have never tried it before.As Seattle residents, we noticed that many of the workers in corporate offices in Seattle and residents of upscale neighborhoods had limited access to Ethiopian restaurants that are clustered in just a few neighborhoods in Seattle.
We also felt that our personal dedication to higher quality ingredients like cooking with Non-GMO oil, using higher quality fresh ingredients and spending the extra hours necessary to slow cook authentic Ethiopian dishes would produce better food, closer to Ethiopian home cooking.
Services
Slow-cooked beef dish simmered in herbed butter, a rich Ethiopian spice blend and caramelized onion over injera, the traditional Ethiopian fermented flatbread.
Served with a side of curried potatoes and a side of seasonal greens deglazed with white wine.
Delicious chicken simmered in a spiced herb butter sauce over injera, the traditional Ethiopian fermented flatbread.
Delicious Ethiopian-spiced lentils stew laced with berbere spice and niter kibbeh (spiced clarified butter) over injera, the traditional Ethiopian fermented flatbread.
Served with a side of curried potatoes and a side of seasonal greens deglazed with white wine.
Delicious chicken simmered in a spiced herb butter sauce over injera, the traditional Ethiopian fermented flatbread.
Delicious Ethiopian-spiced lentils stew laced with berbere spice and niter kibbeh (spiced clarified butter) over injera, the traditional Ethiopian fermented flatbread.
This new menu is constantly evolving and contains dishes with a twist on traditional Ethiopian cuisine and also some completely original creations.
Grilled chicken legs marinated in an Ethiopian spicy awaze sauce, served with ginger rosemary creamed potatoes and a side of Fosolia an Ethiopian green beans dish.
Served with a rich berbere spiced sauce.
A refreshing salad with fresh tomatoes, bell peppers, jalapenos, olives, and avocado served with a house made herb vinaigrette.
A combination of cooked spiced potatoes and carrots creamed with ginger and rosemary and whipped with butter.
Grilled chicken legs marinated in an Ethiopian spicy awaze sauce, served with ginger rosemary creamed potatoes and a side of Fosolia an Ethiopian green beans dish.
Served with a rich berbere spiced sauce.
A refreshing salad with fresh tomatoes, bell peppers, jalapenos, olives, and avocado served with a house made herb vinaigrette.
A combination of cooked spiced potatoes and carrots creamed with ginger and rosemary and whipped with butter.
This menu contains contemporary Ethiopian creations that work well for a Happy Hour event.
A vegetarian take on the traditional Ethiopian raw meat dish kitfo.
Filo cups are filled with a mixture of tofu, spinach and nitter kibbeh the spiced Ethiopian butter.
Your choice of grilled lamb, chicken or tofu kebabs drizzled with our signature green Kochkocha chile cilantro sauce.
We cook all our food with Non-GMO Rice Bran Oil.
All of our food is free from nuts or nut oils.
We can create vegan versions of many of our vegetarian dishes and dairy-free versions of many of our meat dishes.
A vegetarian take on the traditional Ethiopian raw meat dish kitfo.
Filo cups are filled with a mixture of tofu, spinach and nitter kibbeh the spiced Ethiopian butter.
Your choice of grilled lamb, chicken or tofu kebabs drizzled with our signature green Kochkocha chile cilantro sauce.
We cook all our food with Non-GMO Rice Bran Oil.
All of our food is free from nuts or nut oils.
We can create vegan versions of many of our vegetarian dishes and dairy-free versions of many of our meat dishes.
This menu contains Ethiopian breakfast dishes seldom seen in restaurants and perfect for a more exciting corporate breakfast.
Single source Ethiopian coffee from Seattle Slate roastery prepared and served the traditional Ethiopian way in a clay Jebena with optional warm milk.
Our take on an Addis Ababa favorite drink.
Avocado smoothie layered with creamed banana and sprinkled with chocolate coconut granola.
A twist on the traditional Ethiopian breakfast dish made with steel cut oats instead of cracked wheat.
Single source Ethiopian coffee from Seattle Slate roastery prepared and served the traditional Ethiopian way in a clay Jebena with optional warm milk.
Our take on an Addis Ababa favorite drink.
Avocado smoothie layered with creamed banana and sprinkled with chocolate coconut granola.
A twist on the traditional Ethiopian breakfast dish made with steel cut oats instead of cracked wheat.
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