Dirt Cheap Eats 2009: Meaza

Meaza Zemedu claims that her sprawling, multi-level space is the largest Ethiopian restaurant in the country. Maybe so. We can say without a doubt it’s among the very best Ethiopian restaurants in the area. And perhaps the most distinct.

Meaza breaks from the competition with a darker, tangier version of injera, the crepe-like bread used for scooping up the slow-cooked stews, or wats. And the menu is more meat-centric, with only a couple of vegetarian options. Zero in on the crusty-tipped lamb ribs ($6.99)—eat them with your fingers—a satisfying stew of lamb and tripe, and yebeg tibs ($12.99), a portion of leg of lamb reduced to bite-size cubes and sautéed with a pinch of fresh ginger.

Open daily for lunch and dinner.

>> See all Dirt Cheap Eats Restaurants   

Get Our “Brunches This Weekend” Newsletter

The best breakfasts and brunches to try every weekend, plus our most popular food stories of the week.

Or, see all of our newsletters. By signing up, you agree to our terms.
Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.