Queen of Sheba Restaurant - Addison, TX

Two crispy sambusa's filled with a savory blend of minced beef and lentils, seasoned with onions and mild spices, then flash-fried to golden perfection. Each pastry pocket shatters with a satisfying crunch to reveal the warm, spiced filling. Served with chilled green lentils and tomato salad. (Vegetarian lentil sambusa available on request.)

A modern vegan take on the classic sambusa. Three vegan wrap pastry with a savory filling of braised shiitake mushrooms, onions, and herbs. Each sambusa is pan fried to a crispy crunch, encasing the umami-rich mushroom filling. Served with a side of our sweet pineapple-chili sauce for dipping.

A warm, creamy blend of spinach, cabbage, zucchini, and carrots slow-baked with Ethiopian roasted garlic sauce and spices. This vegan dip is pure comfort – velvety in texture and rich in flavor, showcasing how hearty plant-based Ethiopian dishes can be. It’s served with crunchy gluten-free injera chips for scooping, so you get that satisfying contrast of textures.

Cauliflower sautéed in olive oil with a medley of aromatics – earthy cumin, sliced carrots, bell peppers, and ripe tomatoes. This vegan appetizer celebrates simple ingredients: the cauliflower caramelizes slightly, taking on a nutty flavor, while the fresh vegetables and spices create a colorful, fragrant dish. Vegan

Firm tofu cubes sautéed to perfection in olive oil with a robust berbere-spiced garlic sauce. We toss in bell peppers, onions, and jalapeños, so this dish has all the sizzle and flavor of tibs, completely vegan. A colorful, hearty option that proves you can enjoy “tibs” plant-based without missing out on taste.

Meaty braised shiitake mushrooms sautéed with a splash of olive oil along with berbere and other Ethiopian spices, then finish with sautéed bell peppers and jalapeños. These mushrooms are incredibly hearty with a texture that could almost be mistaken for beef tibs. A fabulous option for mushroom lovers seeking the best Ethiopian food in Dallas without meat.

Tender chunks of eggplant, fire-roasted until smoky and soft, then sautéed in olive oil with garlic, sliced onions, and bell peppers. We season it with a touch of cardamom and our house Ethiopian spice blend to enhance the eggplant’s rich flavor.

Ethiopia’s famous chicken tibs, re-imagined for vegans. We use Mindful Chik’n (a high-protein pea-based vegan “chicken”) marinated with turmeric, sage, and sea salt. It’s then flash-sautéed in olive oil with roasted garlic, onions, bell peppers, and jalapeños. A Dallas vegan Ethiopian favorite!

Silssi is our flavorful Ethiopian tomato sauce, beloved by vegans and meat-eaters alike. We slow-simmer a base of tomatoes, onions, and jalapeños with garlic and a blend of Ethiopian herbs until it becomes a thick, very spicy sauce. Infused with chili and a touch of olive oil, Silssi packs a punch of heat and tang.

A medley of garden vegetables inspired by the Ethiopian countryside. This stew combines zucchini, potatoes, and carrots, all slow-cooked in a light garlic and olive oil sauce. The vegetables are cooked until just soft, allowing their natural sweetness to shine, and we season them gently with salt, pepper, onions and a hint of ginger.

A silky puree of chickpeas slow-cooked with garlic, onions, and a blend of mild spices. The chickpea flour is simmered until it forms a smooth, creamy stew with a nutty, roasted flavor.

The gentler cousin of Missir Wot. Here, red lentils are cooked with turmeric, ginger, yellow onions, and garlic in a mild sauce free of chili. We stew the lentils in seasoned olive oil until they’re soft and golden.

Red lentil stew simmered slowly in a spiced onion base. We cook the lentils until they’re luxuriously soft in a berbere-infused sauce, along with garlic, ginger and olive oil.

Top-end sirloin, sliced thin and flash-cooked in a traditional “derek” style – a dry pan stir-fry – with onions, jalapeños, and roasted garlic. A splash of red wine deglazes the pan, picking up all those flavorful browned bits and juices. The tibs arrive sizzling, releasing an intoxicating aroma of garlic, peppers, and Ethiopian spiced butter.

We gently simmer cabbage, carrots, and potatoes in a mild ginger and garlic sauce. In Yataklet Alitcha (also known as Atkilt), the veggies absorb the fragrant blend of turmeric, ginger, onions and garlic.

Slow-cook spinach with onions and jalapeños in olive oil until they’re tender, then finish them with garlic. The greens come out vibrant and flavorful, with the bitterness tamed by the slow cooking and a hint of spice from the peppers. Offering a taste of how Ethiopians turn simple greens into a soulful dish.

Doro Wot is a rich, slow-simmered chicken stew. We braise two chicken drumsticks for hours in a deeply spiced berbere sauce, enriched with niter kibbeh (Ethiopian spiced butter) to give it a velvety texture. Each drumstick becomes fall-off-the-bone tender and infused with fiery flavor. Traditionally, a hardboiled egg crowns the stew, soaking up that savory, red gravy.

An indulgent baby lamb leg, marinated in red wine, garlic, and herbs, then slow roast it until irresistibly tender. It’s draped in a spicy roasted garlic sauce that marries Ethiopian spice with a touch of gourmet flair. On the side: a fresh house salad and two vegetable sides of your choice (instead of injera, to let the lamb shine).

Fresh tuna steak, chopped into bite-size pieces and sautéed Ethiopian-style. We cook the tuna over high heat with olive oil, a dash of awaze (spicy red pepper paste), fragrant cardamom, and sliced jalapeños. Expect a very spicy kick – the tuna tibs are fiery yet succulent, with the fish’s meaty texture balancing the bold spices. This unique seafood brings the Red Sea taste to our Dallas Ethiopian spread.

A bold lamb stew that showcases Ethiopia’s love of spice. We slow-cook bite-sized lamb pieces for hours in a berbere-forward sauce. Cooked with spiced butter, garlic, and onion, the lamb becomes incredibly tender, almost buttery, having absorbed all the spices. Each serving comes with that lush, red gravy that begs to be soaked up by injera. True Ethiopian comfort food for spice enthusiasts.

Ethiopia’s famed steak tartare. Kitfo is made from ultra-lean beef, minced to a fine tartare. We season it generously with mitmita (spicy chili powder with cardamom) and blend in warm niter kibbeh (clarified butter). You can have it traditionally rare, or ask for it “leb leb” (lightly seared) – either way, it’s silky and indulgent. Served with a side of ayib (Ethiopian cottage cheese) to cool the heat.

A zesty minced chicken stew featuring lean chicken breast shredded and simmered in a robust sauce. “Minchet Abish” highlights Abish (Ethiopian fenugreek) which gives the dish a distinctive aromatic warmth. We cook the chicken mince with berbere, garlic, and onions until it thickens. It’s a lesser known Ethiopian gem that will delight those who love dishes like chili but with an African twist.

Our classic beef tibs: bite-sized cubes of inside-round beef quickly sautéed with red onions, jalapeños, and garlic in niter kibbeh spiced butter. The beef is seared on the outside and tender inside, while the onions and peppers caramelize around it. The butter and juices create a light, savory sauce with a kick of spice (mild-to-medium heat).

A delicate, slow-simmered lamb stew that’s fragrant rather than spicy. We braise small lamb chunks in a clarified butter sauce seasoned with ginger, turmeric, and garlic – no berbere here. The result is Yebeg Alecha: a non-spicy stew where the lamb becomes fork-tender and imbued with a mellow, buttery sauce with hints of ginger. If you love lamb but not chili heat, this is the dish for you.

A unique stir-fry pairing beef with greens. In this dish, strips of beef are sautéed with finely chopped spinach (a nod to Ethiopian “gomen besiga”) in a spiced butter sauce. The spinach wilts and clings to the beef, adding a delightful earthy flavor and slight silkiness to each bite. It’s mildly spiced and utterly satisfying – think of it as Ethiopian steak and greens.

A mild and aromatic chicken dish for those who prefer flavor without the heat. Doro Alecha features chicken breast pieces sautéed in a golden ginger and turmeric sauce. We cook it with garlic, sliced jalapeños (only for flavor, not spiciness as we remove the seeds), and sweet yellow onions. It's gentle on the palate yet deeply comforting, a great choice for kids or anyone easing into Ethiopian cuisine.

Strips of lean beef (think fajita-style cut) sautéed with a fiery twist. Zil Zil Tibs uses long strips of marinated beef that we stir-fry with plenty of red onion, garlic, and jalapeños. Because the pieces are thin, they cook fast and get a nice char on the edges. We spice this dish a bit more aggressively – it’s spicy, with extra berbere in the butter sauce to coat each strip of beef.

A beloved beef stew that’s all about depth of flavor. We slow-cook small cubes of beef in a rich, crimson sauce made with berbere, tomatoes, and onions. As a wot, it stews for hours, allowing the beef to become fork-tender and the sauce to develop a spicy, slightly smoky profile. Our Zigni Wot is hot, with layers of chili warmth and a hint of sweetness from cooked-down onions. This hearty stew warms you from within – a must-try for fans of beef chili looking for an East African twist.

A fillet of mahi-mahi, pan-seared in olive oil until golden and flaky. We season this mild, buttery fish with a cardamom, black pepper, and our signature Ethiopian roasted garlic sauce that features a hint of berbere. The “Queen’s” preparation means you get a perfectly cooked fish that’s not too spicy. Served with a house salad and two veggie sides.

A creamy classic. We toss fettuccine noodles in a luxuriously creamy sauce made from butter, garlic, Parmesan cheese, and a touch of basil. It’s silky, rich, and coats every strand of pasta. Add grilled chicken on top if you’d like some protein ($4 extra). This dish is indulgent and comforting – a perfect choice when you crave something familiar and mild. Served with house salad and French bread.

Delicate pasta pillows stuffed with a blend of Italian cheeses (ricotta, Parmesan) and herbs. We serve our cheese ravioli under a blanket of our house marinara, then bake it with an extra sprinkle of mozzarella on top for a nice melt. Each bite is a lovely mix of creamy cheese and tangy tomato. Served with house salad and French bread.

Our lasagna is layered with tender pasta sheets, seasoned ground beef, a rich tomato-meat sauce, and bèchamel (white sauce) for creaminess. We finish it with a generous topping of melted mozzarella. Each slice is comfort incarnate – cheesy, saucy, and baked to bubbling perfection. Served with a side of French bread to mop up the sauce. Buon appetito (or, as we say in Amharic, “Enibla” – let’s eat)!

Fresh injera bread, served warm

Warm, traditional himbasha bread brushed with a buttery roasted garlic sauce and lightly toasted. This Ethiopian flatbread is subtly sweet and soft, soaking up the savory garlic flavor in each bite.

Breaded mozzarella cheese fried until crisp and gooey. Each golden mozzarella bite comes with a side of Sheba’s homemade marinara.

Roasted chickpeas pan-seared with garlic, cumin, and t’ikur azmud (Ethiopian black cumin seed) in spiced butter until fragrant. We fold them into a creamy blend, creating a dip that’s smoky, nutty, and mildly spicy. This dip comes with injera chips for an authentic scoop. It’s a hearty, aromatic appetizer that brings a bit of Ethiopian spice to the familiar comfort of chickpeas. (Vegan option available)

Can’t decide? The Queen’s Sampler lets you taste a trio of our most popular starters. Enjoy beef or veggie sambusa's, a portion of spicy chickpea dip with injera chips, and a helping of crispy breaded mozzarella, all on one platter. It’s a playful mix of Ethiopian tradition and international flair – perfect for two to share. From the flaky pastry to the creamy dip to the cheesy crunch, this sampler delivers a journey of flavors to kick off your meal.

Juicy chunks of chicken breast sautéed with Ethiopian spiced butter, onions, tomatoes, garlic, and jalapeños. Doro Tibs is stir-fry meets stew: the chicken sears and picks up smoky edges, while the fresh veggies create a light sauce. It’s medium spiced – full of flavor but not too hot. If you’re looking for a milder introduction to Ethiopian spices, Doro Tibs is the go-to.

Lively sautéed lamb bursting with flavor. We cut lamb into bite-size pieces and flash-sear it with onions, garlic, and jalapeños in a little spiced butter. The pan is hot, so the lamb gets a nice sear while staying juicy inside. Finished with a touch of rosemary (a nod to how some Ethiopians perfume their tibs), this dish is mildly spicy – the jalapeños lend aroma more than heat. A great pick for lamb lovers.

A kid-approved combo of crispy chicken nuggets (five pieces) and a side of French fries. The nuggets are golden-fried, made with all-white meat. Served with ketchup on the side for dipping. It’s an easy, familiar meal for children who may not be ready to try the spicier Ethiopian fare yet, ensuring everyone in the family leaves happy and full.

Savory and sweet Ethiopian bread pudding

A refreshing blend of crisp lettuce, ripe tomatoes, red onions, and fresh jalapeños, topped in our signature house vinaigrette. This vibrant Ethiopian-style salad offers a mildly spicy kick and a cooling crunch, making it a perfect starter or side.

A traditional Ethiopian vegan salad of tender green lentils. We slow-cook the lentils, then chill them and toss in a piquant dressing of mustard, chopped jalapeños, minced ginger, and fresh lemon. The result is Azifa – a cool, protein-packed salad that’s both tangy and mildly spicy. It’s light and healthy, with the lentils absorbing the bold flavors.

An Ethiopian-style salad featuring chopped injera flatbread. We take pieces of our tangy injera and mix them with diced tomatoes, onions, and jalapeños, then dress it in fresh lemon juice and a touch of ginger. The injera soaks up the zesty juices, giving you bursts of flavor in every bite.

Succulent shrimp sautéed in extra virgin olive oil, then tossed with sweet red bell peppers, chopped red onions, and a bold blend of jalapeños and Ethiopian awaze. Finished with warm cardamom, cracked black pepper, and our signature black garlic aioli—fermented for seven days to deliver a deep, umami-rich flavor. Served with your choice of two vegetable sides and fresh injera.

Al dente spaghetti noodles topped with our homemade marinara sauce. We simmer ripe tomatoes with garlic, basil, to craft a marinara that’s uniquely Sheba’s. It’s tangy, lightly herbed, and comforting. Simple, classic, and satisfying – this spaghetti marinara is a hit with kids, or as a mellow break between spicier Ethiopian bites. Add meatballs if you’d like a heartier touch.

Hearty and rich, our Bolognese is an Italian-Ethiopian fusion. We take Sheba's marinara sauce and prime Ethiopian ground beef that's slow-cooked with Italian herbs to give it a subtle Ethiopian twist for depth. It’s served over spaghetti with a sprinkle of Parmesan on top. Meaty, savory, and soul-warming, this dish combines the comfort of Italian home cooking with a hint of Ethiopian warmth. You can also choose Tagliatelle Bolognese if you prefer flat ribbon noodles to spaghetti – same delicious

A smaller portion of spaghetti tossed in our mild marinara sauce, made just for kids. No spices, no strange veggies – just plain pasta and tasty tomato sauce, topped with a little sprinkle of cheese. This dish is gentle on young taste buds and a great way to introduce them to our kitchen’s flavors without overwhelming them. (We can keep the sauce completely plain upon request.)

Experience a bounty of Ethiopian vegan delights on one platter. Our Vegan Combination is a colorful sampler of different vegetable stews and sides, such as spicy Missir Wot (red lentils), mild Missir Alecha (turmeric lentils), Shiro (chickpea puree), Yatakelt Alecha (cabbage, potatoes and carrots), Gomen (garlicky spinach), Queen’s Garden mix (zucchini, carrots and potatoes), Beets and Cabbage Salad. Silssi and plant based protein not included on this platter.

This dish features bite-sized chicken pieces cooked Ethiopian style (similar to tibs) and served atop a mound of golden rice, giving it a lovely color and aroma. The accompanying rice is lightly seasoned with onion, garlic, tomato and a hint of cumin. Served with a small side salad for freshness.

We sauté beef cubes with onions, tomatoes, and mild spices, then ladle them over seasoned rice pilaf. The rice is cooked with a bit of onion, garlic, tomato and a hint of cumin, so it’s flavorful on its own. Mixing the juicy beef and veggies with the fluffy rice gives you a delicious East African take on a rice bowl. Served with a small side salad for freshness.

Succulent lamb sautéed with onions, garlic, and traditional Ethiopian spices, served over seasoned rice pilaf cooked with a bit of onion, garlic, tomato and a hint of cumin. This dish offers a bold and comforting flavor profile. Served with a small side salad for freshness.