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Ethiopian kitchen
Morrow Mitad
Injera from the mitad, wats slow cooked from the morning, one platter for the table and coffee roasted in front of you.
A mitad is the wide clay griddle injera is baked on, and ours is the warm heart of the kitchen from the first batter of the day. Ethiopian cooking starts with onions cooked slowly for an hour, then berbere and niter kibbeh, and it ends at one shared platter with everyone reaching in. Our injera is 100% teff, our fasting dishes are on every Wednesday and Friday, and every meal can finish with the coffee ceremony.
A concept kitchen: an idea of what a week planner restaurant would look like, not a real restaurant. Every signature dish below is one of our own recipes, and plans in the week planner.
Autumn · from 6pm
The autumn platter menu
Eight courses for the whole table, the wats served together on one great injera platter as they would be at home, from 6pm.
Tell us about allergies when you book: each course can change.
- Dabo kolo, crunchy spiced bread bitesSmall toasted nuggets of berbere spiced dough, to nibble while you settle.
- Azifa, green lentil saladLentils, ground mustard seed and lemon, cool and sharp.
- Sambusa, crisp beef pastriesSpiced beef and green chilli in shattering pastry, with lemon.
- Yetsom beyaynetu, the fasting platterShiro and gomen on fresh teff injera: the vegan dishes of Wednesdays and Fridays.
- Doro wat, the feast stewChicken and egg in berbere and spiced butter, after an hour of onions.
- Yebeg tibs, sizzled lambSeared lamb, rosemary and green chilli, brought to the table hissing.
- Dabo, honey bread with ayibWarm cardamom bread, fresh cheese and honey: our honest sweet course.
- Buna, the coffee ceremonyBeans roasted at the table and poured in three rounds, with popcorn.
À la carte · signature dishes
Cook them at home, too.
To drink
Coffee and tea
Our own soft drink is a recipe you can make at home, and it plans in the week planner beside these dishes.
Coffee and tea
- Buna, the coffee ceremony, for the tableGreen beans roasted at your table, ground and poured from the clay jebena in three rounds, with popcorn.
- Spiced shaiBlack tea brewed with cinnamon, cloves and cardamom, served sweet in a small glass.
- Ginger and lemon infusionFresh ginger steeped with lemon and a spoon of honey.
Soft drinks and wine
- Sparkling mineral waterA large bottle, chilled.
- Tej, honey wineOur own house style honey wine, lightly sweet and floral, by the glass.
- Teff and malt sodaA gently fizzy house soda of toasted grain and honey, alcohol free.
Find your table
A table in your city.
Two restaurants: London Kentish Town and Leeds.
Ethiopian kitchen · London Kentish Town
Morrow Mitad
London Kentish Town
Injera from the mitad, wats slow cooked from the morning, one platter for the table and coffee roasted in front of you.
Down the cobbled yard off the high road, two minutes from Kentish Town station.
These are concept kitchens: the restaurants are not open and no table can be booked.
Ethiopian kitchen · Leeds
Morrow Mitad
Leeds
Injera from the mitad, wats slow cooked from the morning, one platter for the table and coffee roasted in front of you.
On a quiet stone row behind the market hall.
These are concept kitchens: the restaurants are not open and no table can be booked.