Abay Ethiopian Cuisine
The main staple of the Ethiopian diet, injera is primarily made from a high-protein, whole grain called "tef". Tef grains are extremely small. In fact, it takes 150 to equal the weight of a single grain of wheat. Tef is considered to have an excellent amino acid composition. In addition, its calcium content is unequaled. One cup of cooked tef contains more calcium (387 mg) than a cup of milk. Ethiopia is a country with a strong focus on community. This communal spirit is reflected in the manner in which Ethiopians traditionally eat. In Ethiopia, meals are served on platters to be shared among diners. Instead of actual utensils, Ethiopians use injera as a substitution for a fork or a spoon. Eating like an Ethiopian requires you to tear off a piece of injera, cover the morsel you desire, and scoop it into your mouth in one graceful swoop. In keeping with Ethiopian tradition, Abay serves its food on a platter with injera as opposed to providing individual plates for each guest (rice, plates and utensils are available upon request). Abay is the Amharic name for the Blue Nile. The Blue Nile originates in Ethiopia and merges with the White Nile in Sudan to form the storied Nile River. Just as the Blue Nile is a main source of nourishment for the Nile River, we are a source of cultural and culinary nourishment for the Pittsburgh region. Abay is conveniently located in the East End on the border of Shadyside and East Liberty, within walking distance of the EastSide Development. We are a BYOB, non-smoking facility and we accept reservations for parties of 8 or more.
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Enjoy Pittsburgh’s first Ethiopian restaurant in an atmosphere that captures the warmth and spirit of Ethiopian culture. Fresh ingredients and unique spices fuse to tantalize the palate. Our preservative-free menu offers a wide variety of lean meat, vegetarian, and vegan dishes. Selections run the gamut from extremely mild to spicy.
