The food is served on a thin, spongy bread called injera. Diners tear squares off additional rolls of injera to use as an edible utensil of sorts. At Ethiopian restaurants, coffee is strong and espresso is usually more like what most people would consider Turkish coffee. Dessert is rare, but black tea typically comes with a luxurious blend of spices like cardamom, cinnamon, nutmeg and cloves.
Many cities only have one or two places to get Ethiopian food, if any. But the Dallas-Fort Worth area is lucky to have several solid options.