To describe injera as a hard-working dish is an understatement. Pulling triple duties as plate,cutlery and side dish,the fermented flatbread is a critical part of your meal at Mesob. Use it to scoop up duba wat,the stew of sweet roast pumpkin with ginger and garlic (one of many vegan mains).

Doro wat is braised,fall-apart chicken,caramelised onion and boiled egg flavoured with a punchy berbere spice blend the chef orders from Ethiopia. Ask nicely and they might sell you a batch to take home. Hand-painted lampshades,beers and African pop music are all imported,too.

For the full experience,share a combination platter and throw in sambusa,the beef and onion pastries. The best bit? Big portions mean you don’t have to work three jobs to pay the bill.

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Melbourne’s Northern Suburbs

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