From Kliman Online's "Word of Mouth"

Madjet serves up some of the best-looking platters in all of Little Ethiopia, pinching the folds of the injera to create sectional dividers for the various stews that are spooned atop the spongy, tangy bread. It also has the most interesting menu by far, thanks to a kitchen that likes to mix and match (scattering a stew of derek tibs atop a pool of red lentil) and concoct its own creations (including a potent, stick-to-your-ribs combination of chick peas and lamb and boiled egg it calls "vayyagra").

-January 9, 2007