The chef and owner of Tiru Ethiopian Restaurant, Aynalem (Ainy, pronounced “ai-nee”), first started cooking early in life while she worked at a popular restaurant owned by her family in Ethiopia. She started to help out with and later managed the restaurant when she was in high school. She enjoys cooking and spends any spare time she has watching cooking shows.
Tiru’s Enjera, the staple bread in Ethiopia, is made up of 100% Teff, a plant-based super food which was domesticated in Ethiopia around 4000 BC. Teff is high in nutritional value and includes important and essential amino acids that are normally hard to find in more common grains like wheat, barley, oats and rice. It is also a good source of dietary fiber, B vitamins and minerals like iron, magnesium, manganese, and zinc. The unique slightly sour taste of Enjera, which is fermented Teff, compliments and enhances the rich, spicy stew characteristics of Ethiopian dishes. Along with Teff, Ethiopia is the birth place of coffee. So, our traditional coffee is among the best quality coffee you can find anywhere.
Did you know that Ethiopian Orthodox Christians fast between 180 and 252 days of the year? Consumption of any animal product including meat, poultry, or dairy is prohibited during this time. No wonder the most popular dish on our menu is the vegan platter, Beyaynetu, which is the staple diet during the fasting season.
Tiru Ethiopian Restaurant 