The one of a kind restaurant, Queen Sheba, is welcoming one and all to their one-year anniversary celebration beginning at 1 p.m. on Saturday, January 19.
Back in 2006, Welday Gezehan and his family left the northeast African country Eritrea as refugees and lived in Ethiopia for three years before traveling to the U.S.
“I started from zero,” Gezehan said. “When you move as a family, it’s very difficult.”
From washing dishes at Omni Tucson National Resort for four years to working as assistant manager at Ethiopian restaurant Zemams Too!, it’s safe to say Welday is enjoying his time feeding Tucsonans out of his own restaurant.
With that being said, the family has space at the table for all who’d like to honor their one year on the block (and savor their tasty Eritrean cuisine, too.)
Queen Sheba Eritrean Restaurant Menu Highlights
- Beef Combo – cubed beef, spicy tomato sauce, red berbere, onion, garlic, butter, olive oil
- Lamb Meat – lamb, red berbere, onion, tomato sauce, butter, olive oil, butter, garlic
- Chicken – chicken, spicy tomato sauce, berbere, onion, garlic, butter, olive oil
- Alicha – mild yellow split pea, onion, fresh tomato, green pepper, garlic, olive oil
- Shero – mild chickpea flour, onions, fresh tomato, red pepper, olive oil, green pepper, garlic
- Green Spinach (Vegan) – spinach, onion, tomato sauce, jalapeño, olive oil (cottage cheese available upon request)
- Cabbage (Vegan) – cabbage, onion, tomato sauce, potato, carrots, green peppers, garlic
- Ga’at – wheat porridge, spiced butter, yogurt, served in a volcano-like shape (not available to-go)
Queen Sheba Eritrean Restaurant is located at 5553 E. Grant Rd. For more information, call (520) 276-3476 or visit queenshebatucson.com.
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
