In reality, my Ethiopian experiences have filled me to bursting, and House of Lalibela in Leuven was no exception.

Seble Abebe de Bie and Daniel Debessay, both originally from Ethiopia, are the owners; they are also cousins. Abebe de Bie moved to Leuven after marrying a Belgian man, while Debessay ran a restaurant in the US state of Minnesota before moving here to open this restaurant three years ago.

The restaurant is named after King Lalibela, who, in the 12th and 13th centuries, attempted to build a New Jerusalem in Ethiopia; the city and its churches carved from rock remain a holy site of pilgrimage.

There are further explanations in the menu: you’ll read a brief introduction to berbere (a spice mixture) and niter kibbeh, a spiced clarified butter that is indispensible for Ethiopian cooking.

The basis – literally – of Ethiopian cuisine is the injera, a spongy, slightly sour pancake. A large injera covers your plate, and the food you order is arranged on top of it. Using additional bits of injera and your fingers, you scoop up bites of the meat and vegetable preparations.

House of Lalibela offers a series of platters, ideal for people trying out Ethiopian cuisine for the first time, or for those who just like variety (and not a bad deal at €16, or €27 for two). I ordered the vegetarian platter, which featured five dishes: two lentil preparations, cooked spinach, a mix of green beans and carrots and a cabbage and potato dish.

The meal conformed to what I have come to expect from Ethiopian food: vegetables seem to either be served raw in a salad, or cooked at length with onions and spices. Although I was told the lentils would be spicy, I tasted more spiced than spicy. No complaints, even if it was lacking true heat.

Another at my table opted for the beef platter, which involved four incarnations involving traditional spices, including one that was simmered in wine. My other friend initially leaned towards kitfo, a traditional Ethiopian dish featuring raw beef mixed with niter kibbeh and served with cheese and spinach, but he ultimately ordered lamb.

While the main courses are certainly plentiful enough to be a meal on their own, we also split one starter, buticha. Described as “chickpea dip”, we expected something hummus-like. It wasn’t far off, but it was chunkier than hummus, and it was served hot, with a tangy flavour of garlic and spices. A worthwhile addition to our meal.

House of Lalibela also offers the traditional Ethiopian coffee service. These ceremonies can take place three times a day in Ethiopia and present an opportunity for the community to gather to share news. You are warned that the ceremony can take hours, although I suspect that is more for community gossip than as part of a dinner in Leuven.

The restaurant is decorated with paintings and lampshades that Abebe de Bie makes herself. The space is charming and comfortable, with colourful pillows on the chairs. And the service is friendly and helpful, especially with the inevitable questions that arise from eating this foreign cuisine. It makes for a great introduction and will please those familiar with Ethiopian cuisine, too.

www.houseoflalibela.be

Brusselsestraat 59, Leuven
Tues-Fri 19.00-22.00; Sat 18.00-23.00; Sun 18.00-21.00
Authentic Ethiopian food friendly enough for first-timers and quality enough for the initiated

Contact Bite at flandersbite@gmail.com