Tibs fifir from Habesha in Malden, 14 November 2016.

Malden: Habesha Ethiopian Restaurant

Habesha Ethiopian Restaurant
535 Main Street
Malden, Massachusetts 02148
(781) 399-0868

Monday: 5:00 P.M. – 11:00 P.M.
Tuesday – Thursday: 11:00 A.M. – 11:00 P.M.
Friday – Saturday: 11:00 A.M. – 1:00 A.M. (may close early if business is slow)
Sunday: 12:00 P.M. – 11:00 P.M.

This is my favorite Ethiopian restaurant in Massachusetts. It’s north of Boston, but accessible by public transit on the orange line if you get off at Malden Center. A typical able-bodied person can make the walk in about five minutes. It could be longer or faster for mobility device users, depending on your mobility equipment. For drivers, there is a small parking lot beside the restaurant. During normal mealtimes, it’s usually packed and you’ll need to find street parking.

This page features many amazingly delicious photos from Habesha:


From a visit in November 2015, images of tibs firfir (cubed beef in spicy red sauce, with pieces of flatbread mixed in, and some tomatoes and onions) and injera on the side. I asked for takeout.


From another visit in November 2015, images of tibs firfir (cubed beef in spicy red sauce, with pieces of flatbread mixed in, and some tomatoes and onions), injera rolls on the side, and yebeg alicha wot (cubed lamb in mild green sauce) on an injera covered-plate.


From a visit in January 2016 with friends, a large platter piled with what appears to be gored gored (farthest away in image), tibs firfir (middle), yebeg alicha wot (right), and ayib-be-gomen (front); and a plate heaped with rolls of injera.


From another visit in January 2016 with my partner Shain Neumeier (also an autistic activist, and an attorney). Photos of tibs firfir piled on a separate platter from a dish containing yebeg alicha wot and a side plate with rolls of injera, then the two of us eating together with a glass of mango juice on the table.


From another visit in January 2016. Photos of tibs firfir, yebeg alicha wot, and rolls of injera. 


From a visit with a friend in October 2016 that coincided with Meskel, the feast of the exaltation of the True Cross in the Eastern Orthodox Christian Church. Habesha was serving a special of Gurage-style kitfo, ayib-be-gomen, and kocho (usually spelled qocho) on the side. Kitfo comes from the Gurage region of Ethiopia, which is in the southern part of the country. Ayib-be-gomen is like collard greens and cottage cheese, sort of, but way spicier and more delicious. It’s meant to be mixed in with kitfo. I’d never had qocho before at any other Ethiopian restaurant, and I’ve since learned that it’s very hard to find in the United States because it comes from the enset tree (or false banana tree) and is made by fermenting it underground, so must be shipped from Ethiopia to the U.S. The top photo is the kitfo and ayib-be-gomen. The middle photo is three pieces of qocho, which you can use like injera to eat your kitfo with. The last photo is the vegetarian combination, which includes salad (lettuce and tomato), shiro wot, yemesir wot, kik alicha, tikkil gomen (atakilt wot?), gomen, and string beans/carrots (not sure what that’s called). 

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