The massive Ethiopian aliya to Israel has brought with it two incomparably valuable assets to the Jewish state: first, an influx of new citizens; second, an influx of those new citizens' native cuisine. Ethiopian food has arrived in Israel, and the nation is all the richer for it.

Of Jerusalem's four Ethiopian restaurants, Ethio-Israel distinguishes itself by being the only one to have kosher certification. The restaurant is well-hidden, at the end of a dead-end street between Jaffa Road and the Russian Compound (the street itself is between a parking lot and an Ethiopian beauty salon called, fittingly enough, Queen of Sheba). But for kosher consumers who haven't had the chance to sample Ethiopian fare, it's worth searching for.

The cuisine is based on well-spiced stews (wat), which are made from a combination of a main ingredient (beef, chicken, chickpeas, lentils and more) with spices and oil, and scooped up with pieces ripped from a massive circle of injera, a spongy sourdough flatbread made from tef, Ethiopia's staple grain. It's the ultimate in finger food, and both vegetarians and meat-eaters will be well provided for.