Pero Restaurant & Lounge

APPETIZERS

E’kategha 5

Shiro deep 5

Hamli Rolls 5

Chef Wondiy special 5

SALAD

Tomato salad 7
Chopped tomatoes, onions, bell peppers in an oil and lemon dressing

Pero’s salad. 7
Diced tomatoes, onions, green peppers with fresh lettuce

SANDWICHES
(all sandwich served with house salad)

Steak sandwich 9

Chicken sandwich 9

Chef Wondiy special sandwich 9

Beef

Firfir 12
Crumbled of injera soaked in keyeh tsibhi

Keyeh Tsibhi 12
Braised dice of beef with red hot sauce

Zigni 12
Asmara style potatoes with meat in red sauce

Beef Tibsi 12
Beef sautéed with onions and green chilli pepper and awaze

Tongue 15
Tongue sautéed with caramelized onions, green peppers, spices and fresh tomato sauce

Tripa 14
Lean ground beef, liver, tripe, Jalapenos & onions sautéed with our special sauce

Lamb

Dullet 15
Liver, tripe freshly minced lean lamb mixed with butter and mitmita

Cha cha 16
Boned lamb served sizzling on a skillet

Chicken

Chicken 14
With white or red sauce could be mild or spices

Her Majesty 14
Spicy hot chicken stew with eggs

Seafood

Shrimp Tibsi 16
Shrimps sautéed in seasoned with Pero’s special sauce

Fish Dullet 16
Chopped with fresh garlic, green chili pepper and mixed with Special herb and mitmita cardamom

VEGETARIAN DISHES

Shiro Fitfit 9
Cold Shiro with scrambles of injera

The Italian Fitfit 9
Chopped tomatoes with scrambles of injera mixed with onions, green chili in oil and lemon dressing

Timitimo Tsebhi 9
Split lentil stew in thick mild red or white Sauce with seasoning

African Tsebhi 9
Boils split peas with mild sauce

Asmarino Tsebhi 11
Imported roasted chickpeas cooked with berbere sauce

Mamma Asmara 10
Cooked collared green, onions, green peppers, seasoned with garlic and ginger

Vegetarian combinations 1-6
For one person 18
For two persons 30
For three persons 40

FELA KUTI FEATURING FRANK SINATRA
(with couscous or rice and house salad)

Beef Tibsi 14
With white or red sause could be mild or spices

Chicken Tibsi 14
With white or red sauce could be mild or spices

Shrimp Tibsi 16
With white or red sauce could be mild or spices

Yemane Barya special 16
Tender pieces of lean beef or lamb mixed with collard green

Abrham Afewerki special 16
Tender pieces of chicken mixed with collard green

ASMARINO AND ITALINO

Steak
Sirloin steak grilled to your liking served with:
House salad 16
Spaghetti and house salad 18

Chicken Cutlet
Lightly breaded chicken breast served with
House salad 14
Spaghetti and house salad 16

Fish Cutlet
Lightly breaded fish served with
House salad 14
Spaghetti and house salad 16

PEROS SPECIALITY

Pero’s Platter 60
Combination of beef kitfo, tibs, chicken and three vegetarian dishes. Arranged on the platter for four persons.
For one person 19
For two persons 32
For three persons 45

Special Kitfo 14
Very Lean and tender prime beef freshly minced and seasoned with mitmita and butter. Served Raw or medium rare

Zil Zil Tibsi 14
Long strips of tender beef sautéed with butter, onions and spices

Gored Gored 14
Cubes of tenderloin served raw or rare in awaze and butter

The Gigolo 14
Cubes of lean ground beef mix with chickpeas cooked slowly, in flavorful berbere sauce, and a blend of spices and seasoned butter

TRADITIONAL COFFEE

Eritrea's coffee ceremony is an integral part of their social and cultural life. An invitation to attend a coffee ceremony is considered a mark of friendship or respect and is an excellent example of Eritrean hospitality. Performing the ceremony is almost obligatory in the presence of a visitor, whatever the time of day. Don't be in a hurry though - this special ceremony can take a few hours. So sit back and enjoy because it is most definitely not instant.

Served for group of:
Two 10
Four 15

with ginger
Extra 2

GLOSSARY

Berbere
The most popular East African spice is berbere, pronounced "ber-beray". Berbere is a fiery blend of red chile, ginger, coriander, salt, cardamom seeds, fenugreek seeds, black pepper, cinnamon, turmeric and garlic. The most popular dishes that incorporate berbere are stews. Three of the most popular stews are a chicken stew called Tsebhi Dorho, beef stew called Tsebhi Sega, and a vegetarian red lentil-based stew called Tsebhi Timtumo. Berbere can also be made into a paste and used to flavor and encrust meat dishes.

Mitmita
Mitmita is one of the hottest spice blends. The bright orange mitmita is a powdered blend of bird's eye red pepper, cardamom seed, cloves and salt. Some East African cooking will include cumin or ginger with mitmita for a fuller flavor in beef dishes. It's served at the table to sprinkle on vegetables, potatoes or bread. Mitmita is used to treat ulcers and reduce cholesterol.

Injera
Spongy and our flat bread used to scoop up meat and vegetable stews. It is made with mainly Taff and some wheat flower. Taff is a tiny round grain that flourishes in the highlands of east Africa. It is extremely high in fiber, iron and calcium.