Standard Booking Form

* Mandatory fields















 Subscribe to: Monthly Newsletter

Please note that this booking request form is only for a party of 6 or less people. Our modest size means late cancellations affect us greatly, please try to let us know in plenty of time.

horizontal line

All group booking requests should be placed through our Group booking form by clicking below.
Visit the Venue page to see the capacities at our restaurant or go directly to:

7 people or more
horizontal line

We require a minimum of 6 hours to process your booking request. This service is provided as a request facility only. Your reservation will not be guaranteed until we have contacted you to confirm your booking. Mosob reserves the right to cancel unconfirmed bookings.

Guide

Introducing a distinctive dining experience

The cuisine of Eritrea is influenced by its proximity to and historic links with Ethiopia, Sudan, Arabia and Italy. Religion has also played its part, with meat-free fasting observed by Coptic Christians resulting in striking vegetarian and vegan dishes.

the mosob family

Vegetable and meat stews are served on the crepe-like injera. Sharing food on a common plate signifies the bonds of friendship

Injera: the basis of your meal

Injera is the staple food of both Eritreans and Ethiopians that is the basis of your meal. It’s a round, flat, crepe-like bread made from a high-fibre, gluten-free grain known as taf (or teff), which is grown in the highlands of both countries. (Note: Due to the lack of taf/teff suppliers in the UK, we make the injera in the restaurant with a mixture of corn and wheat flour). The bread has a sour, yeasty taste and a soft, spongy texture, which helps it soak up the juices of the rest of the food. It’s used both as a food and a utensil.

injera both sides
Upper side with craters where the food is placed to hold all the juices of the dish
Underside without craters, which is laid on the plate

Eating with Injera

Embracing the Eritrean way of eating means using your fingers. It’s pretty straightforward. Tear off a small piece of injera, about the size of your palm, and wrap its upper side around a mouthful of food. Make sure you try a piece of the bread that the food’s been resting on, so you get the most of all the tasty juices and flavours.

how to eat with injera
1. Tear a small piece of injera
2. Wrap, lock and scoop

Flavours to tempt your taste buds

Eritrean dishes are prepared with a distinctive variety of ingredients. The key flavours are:

Berbere, a mixture of spices which give hot dishes their red colouring. Its ingredients usually include allspice, ajwain, chillies, cloves, coriander and rue berries. Awaze, a paste of red chilli peppers.Mitmita, a seasoning made up of ground birdseye chilli peppers, cardamom seeds, cloves, salt and other spices. T’esmi, pure clarified butter seasoned with herbs and spices.

Try Kulaso!

Kulaso means mouthful and refers to a morsel of food that one person carefully places in another’s mouth, as a sign of affection. 

Often Kulasos are much larger than the regular scoop due to tradition, so you might find your mouth full from front to back. It's ok to decline a Kulaso if you are uncomfortable, people won't take offense from this.

This is one way of perfecting your technique, so why not give it a go?



established 2004