Home · Restaurants · Morrow Mitad · Leeds
Morrow Mitad · Leeds
Pull up a chair.
You're in Leeds.
Injera from the mitad, wats slow cooked from the morning, one platter for the table and coffee roasted in front of you.
Where we picture it.
Morrow Mitad Leeds
On a quiet stone row behind the market hall.
These are concept kitchens: the restaurants are not open and no table can be booked.
When to come.
| Monday | Closed |
|---|---|
| Tuesday | 12pm to 10pm |
| Wednesday | 12pm to 10pm |
| Thursday | 12pm to 10.30pm |
| Friday | 12pm to 11pm |
| Saturday | 12pm to 11pm |
| Sunday | 12pm to 9pm |
Come for the food.
Stay for the evening.
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.
Allergies and intolerances. Our kitchens handle all 14 allergens, so we cannot promise any dish is free of them. Recipes and suppliers can change: please ask our team about allergies before you order, every time.
Adults need around 2,000 kcal a day. Calories are shown for each dish as served.