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Queen of Sheba
650 10th Ave
New York, NY 10036
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Menu
Appetizers
Avocado Salad
$9.00
Diced avocado mixed with tomatoes, peppers and onions tossed in a spicy vinaigrette.
Timatim Fitfit
$8.00
Diced vine ripened tomatoes, peppers, onions and crumbled injera, tossed in a lemon and olive oil vinaigrette.
Lamb Entrees
Would you to like to add?: Injera, Pita Bread, Rice.
Yebeg Alecha
$20.00
A mild stew of diced and on the bone lamb. Served with a side salad.
Lega Tips
$18.00
Tender cubes of leg of lamb, marinated in white wine and kibe and then sauteed to perfection. Served with a side salad.
Poultry Entrees
Choose of side: Injera, Pita Bread, Rice. Would you to like to add?: Injera, Pita Bread, Rice.
Doro Wot
$18.00
Legs of free range chicken, slow-cooked in a dense stew of onions, egg, berbere and kibe. Served with a side salad.
Doro Tibs
$17.00
Diced chicken breast marinated with onions, olive oil, rosemary, jalapeno and sauteed in olive oil with a touch of Chardonnay. Served with a side salad.
Beef Entree
Would you to like to add?: Injera, Pita Bread, Rice.
Tibs Wot
$18.00
Diced lean beef seared on a hot skillet, then slow-cooked in a hot berbere stew. Served with a side salad.
Menchet Abesh Wot
$16.00
Lean beef, ground and cooked in mild green pepper sauce, red wine and jalapeno. Seasoned with ginger and garlic. Served with a side salad.
Vegetarian Entrees
Misir Wot
$15.00
Split lentils stewed with onion, garlic and a blend of mild Ethiopian herbs. Served with a side salad.
Shiro Wot
$14.00
Split peas milled together with a perfect blend of berbere, herbs and onions then slow cooked into a creamy dip for your injera. Served with a side salad.
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General Info
Hours
Monday:
11:30am - 11:30pm
Tuesday:
11:30am - 11:30pm
Wednesday:
11:30am - 11:30pm
Thursday:
11:30am - 11:30pm
Friday:
11:30am - 12:00am
Saturday:
11:30am - 12:00am
Sunday:
11:30am - 11:30pm
About Us
Philipos Mengistu gained his first culinary experience at the restaurant his parents operated in Addis Abeba in the early 1970's. Philipos used to spend much of his time behind the scenes in the restaurant kitchen. He watched his mother intently over the years, learning recipes that had been passed from generation to generation watched his mother intently over the years, learning recipes that had been passed from generation through the family lineage, and picking up his mother's expertise. One area being in blending her own version of berbere, a hot sauce common in much of the Ethiopian cuisine.