Haset, a new kosher Ethiopian restaurant in Jerusalem, feels just like stepping into Ethiopia. The decor, complete with Ethiopian baskets and artificial grass flooring, adds to the authentic atmosphere.
Opened in August, Haset invites anyone curious about Ethiopian cuisine. Owner Abarash Minale, 33, moved to Israel from Ethiopia at age eight and has become a self-taught chef. She shares fond memories of watching her mother cook, which sparked her passion for feeding people.
A staple of Ethiopian dining is injera, a gluten-free bread made from teff. It serves as both a plate and a utensil, making meals hands-on and engaging. The menu is dynamic, featuring various vegetarian options, often centered around lentils and beets. Diners tear off pieces of injera to scoop up flavorful dishes, creating a communal experience.
Minale offers dishes at different price points—vegetarian meals start at NIS 65, while a chicken stew, doro watt, costs NIS 95. A mixed plate with everything included is priced at NIS 140. Guests can request a tailored spice level, ensuring that even those sensitive to heat can enjoy the flavors.
Despite its modest appearance, one mixed plate is filling enough for two people. Recent trends show a rising interest in plant-based diets, and Minale’s menu caters beautifully to this, reflecting a global shift towards healthier eating.
For those wanting to explore Ethiopian culture further, many dishes come from significant family recipes that share a story. Such connections reflect a growing appreciation for the origins of food. As the world turns toward sustainability, Haset offers a delicious glimpse into Ethiopian culinary traditions that celebrate both heritage and health.
Haset
- Address: 6 Hadekel St., Jerusalem
- Phone: 053-306-2134
- Hours: Sunday to Thursday, 12 p.m. to 11 p.m.; Saturday after Shabbat
- Kashrut: Tzohar
You can find more about Ethiopian cuisine in resources like the Ethiopian Culinary Institute or the Food and Agriculture Organization.
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