#26. Vegetarian Combo Platter at Tana Ethiopian

Of COURSE I managed not to take a photo of the food any of the times I've eaten it. Here's what the front of the restaurant looks like.
Of COURSE I managed not to take a photo of the food any of the times I've eaten it. Here's what the front of the restaurant looks like.
Dave Lieberman
​We are getting closer to the top dishes we think you should try, Orange County. For the complete list, see below; at the end of this countdown, our Best Of Orange County 2010 issue will hit the newsstands.

With a religious calendar that prescribes more than 200 days a year of abstinence from one food or another, the Ethiopians have had to get creative with vegetables, and the result is a rich tradition of pulses (beans, chickpeas and lentils) and vegetables spiced with a deftness matched only on the Indian subcontinent.

Tana serves two variations on the vegetarian platter, a smaller version with fewer components for $12 and a larger "vegetarian delight" for $15. Spend the extra three dollars; you'll be rewarded by dishes not found in other Ethiopian restaurants in the region, such as chickpea hardtack smothered in buttery, spiced caramelized onions and a green lentil stew so smoky it's grey, along with yellow and red lentils, collard greens, potatoes and carrots cooked in spiced ghee, chiles with tomato; the list goes on and it varies based on what's cooking in the kitchen, all piled on top of soft, pliable, almost sourdough injera, the crenellated flatbread that is serving dish, plate and utensil in Ethiopia.

You won't miss the meat.

Tana Ethiopian, 2622 W. La Palma, Anaheim; (714) 229-1719; www.tanaethio.com.

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Tana Ethiopian Restaurant

2622 W. La Palma Ave.
Anaheim, CA 92801



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