Sheba gets the Style treatment
John G. Haddad visits Sheba for Style Magazine and, with more description than opinion, has a review that’ll make your mouth water: Entrées fit into several categories: Wots (or stews) are made with a variety of meats (chicken, beef and lamb) and vegetables (lentils, potatoes, split peas and carrots) and range from mild to spicy. Rather […]
John G. Haddad visits Sheba for Style Magazine and, with more description than opinion, has a review that’ll make your mouth water:
Entrées fit into several categories: Wots (or stews) are made with a variety of meats (chicken, beef and lamb) and vegetables (lentils, potatoes, split peas and carrots) and range from mild to spicy. Rather than being stewed, tibs are meat and vegetable dishes sautéed in a clarified butter “niter kibbeh” infused with spices. We sampled ye-beg wot — strips of lamb braised in red pepper sauce. The spices impart a deep, rich heat; cayenne is mixed with fragrant spices that give it more dimension, in the same vein as Indian food. Sheba’s special tibs feature local grass-fed beef cubed and sautéed in succulent morsels.
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