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Named after a famous market town on the edge of the Great Rift Valley in northern Ethiopia, Bati is Brooklyn's second Ethiopian restaurant. The premises is spare and comfortable, but, somewhat disappointingly, the food replicates the menu of every other Ethiopian in town. Some of it displays superior subtlety: the composed butter called nit'ir qibe, used with injera to make the appetizer kategna, has the most delicate cardamom flavor imaginable, and the pulse-bearing dishes of the veggie combo are as good as we've tasted in the city before. However, too many of the lamb and beef concoctions boil down to puddles of near-pureed meat. Of these, only ye beg tibs (lamb sautéed with green chiles) really kicked ass.