14/20

Updated October 26, 2026,first published November 11, 2024

14/20

Gursha Ethiopian

Ethiopian$

Warm and welcoming East African social club.

Ethiopian cuisine is built around kinship and sharing, so best rally a group for this East African community essential. Yibeltal Tsegaw and Rahel Woldearegay moved from Ethiopia to Australia two decades ago and opened Gursha in 2017.

Tsegaw runs the modest dining room, guiding newcomers through the difference between mitmita and berbere spice blends, while Woldearegay leads the small kitchen. Her tangy, spongy injera is some of the best around, the fermented flatbread presented as a plate dotted with dishes. Use it to pick up parcels of misir wot, a thick and fiery red-lentil stew, keywot, a peppery braise of beef, and Ethiopian signature yedoro wot, a medley of boundless spice and flavour featuring long-simmered chicken legs.

Other essentials include kitfo – finely chopped raw beef marinated in cardamom-infused butter – and the ataklet be-yeayntu, a combination of vegetarian dishes circling a sunset-orange dollop of shiro, a garlic-heavy chickpea and tomato stew. When you’re bored with Ethiopian food, you’re bored with life.

Must order: The traditional coffee ceremony with frankincense and popcorn.

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Last visited: August 2026

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Source: The Age

At a glance

Topic
World
Country
🇦🇺 AU
Publisher language
EN
Added to Allnira