Cafe Selam

Specialties

Our Foul is often reviewed as Seattle’s best. Enjoy fava beans topped with tomatoes, green onions, feta cheese, hard boiled eggs, cumin, and natural olive oil — served with two small loaves of toasty and delicious french bread.

History

Established in 2002.

Although a few Ethiopian restaurants opened in Seattle before Café Selam, owner Abebu Wondem was one of Seattle’s first professional Ethiopian cooks. Abebu has approached Café Selam differently than most Ethiopian restaurants. Instead of relying on profits from the bar, Abebu is 100% dedicated to the quality of her food. She buys organic when possible, and insists on cooking her dishes per-​order. You won’t believe the difference this approach makes in the freshness and quality of your food.

Meet the Business Owner

Abebu W.

Business Owner

An immigrant from Ethiopia, Sudan, and Saudi Arabia, Abebu Wondem brings a Middle-​Eastern influence that establishes her uncommon signature as a culinary artist.

A chat with Ms. Wondem reveals a few reasons why her menu stands apart:

*Ingera should always be made in the traditional two-​day method. Quick-​rise agents frequently used by many Ingera makers ruin flavor and encourage indigestion.

*As in Ethiopia, ingredients should be organic whenever possible. Non-​organic ingredients may cut costs, but will also diminish the flavor, texture, and purity of the food.

*Ethiopian food should be prepared and served fresh. Food sitting for hours (or days), simply doesn’t taste good. Ms. Wondem is dedicated to serving fresh food with good ingredients – using choice meats, olive oil, etc.

In summary, Abebu’s Café Selam provides a welcoming and casual environment. Unique food is served at an affordable price that rarely grants one such high quality ingredients and treatment.