Our Cuisine

Ethiopian custom

Lalibela is named after the holiest city in Ethiopia, where rock-hewn churches from the 12th century still exists today. The owner, Selamawit Tesfaye, is a native of Ethiopia and is excited about realizing her dream of bringing Ethiopian cuisine to Westchester.

At Lalibela you’ll find dishes for meat lovers, vegetarians and vegans! Our menu embodies the full richness of slowly cooked meats, veggies, onions, fresh ginger, garlic, chilies and clarified butter with a distinctive variety of unique spices such as berbere and mitmita to create savory sautés and a delightful dining experience. One of Ethiopia's staple food is injera. Injera is made from a grain called teff, a tiny round cereal grain closely resembling millet, native to east Africa, ground to powder and fermented. Teff is loaded with protein, carbohydrates,
minerals and is very low in gluten.

In addition to a delicious meal, you will enjoy a warm and cozy atmosphere.

We hope that you truly enjoy your visit with us. 



It is an Ethiopian custom to share food with friends and family. For parties of two or more, individual orders (entrees) are served on a shared plate. This is the traditional manner of Ethiopian dining. If you prefer individual plates, please advise your server upon ordering. 

All dishes are served over flat bread called injera (pronounced in-jär-a). Injera is made from a grain called teff, a tiny round cereal grain closely resembling millet, native to East Africa, ground to powder and fermented. Teff is loaded with protein, carbohydrates, minerals, and is very low in gluten.

Berbere is a chili pepper powder containing ginger, garlic, cloves, coriander, allspice, rue berries, ajwain black peppercorns and salt. 

Mitmita is African birdseye chili pepper powder containing garlic, cardamom seed, cloves and salt.