So never refuse that second, Sources cited in this article: Fikadu, Asmiro A, Wedu, Tsega D, Derseh, Endalew A, Running in Ethiopia: an honest perspective, The Great Ethiopian Run, 17th November 2019, 13 months of sunshine: the Ethiopian calendar. All in all this is one of the fastest and reliably delicious methods to made this wonderful Ethiopian bread! As injera is big and round, it is most commonly served on a large metal serving plate (or a traditional straw mäso wärq) that people sit around and eat from communally – none of this ordering individually, Ethiopia is all about sharing and community. This was to ensure that the international market for teff/injera didn’t drive up local prices leaving Ethiopians unable to afford their staple food, as was the case in the increased exportation of quinoa in Peru. then pile the toppings on one of the injera flatbreads, and roll up the rest to use for ripping off pieces and scooping up the meal – no utensils needed! Trotter]. Today’s recipe is the cheat’s version, soured with yeast and vinegar, which is still very satisfying to eat and make, but not quite the same as the original. The fermentation process can take up to 2 or 3 days, depending on your climate. This recipe for injera can be made in 1.5 days, not including the time to create your sourdough starter. We recommend moving this block and the preceding CSS link to the HEAD of your HTML file. I made this version as I cannot find Teff anywhere! Keep a spatula and a plate to hand. Now that I’ve experienced authentic injera and am very familiar with its taste here, I would be interested to try non-Ethiopian made injera and compare. It is a national dish in Ethiopia and Eritrea. Injera is usually eaten with. Take off the heat and leave to one side while you make the injera. In recent years, the government has started to explore ways to meet the growing global demand for teff. Fitfits are served cool, firfirs hot. When giving gurša it should always be done twice as Ethiopians, in their loving and quirky way, believe “and yat’t’allal, hulätt yaffaqǝral”. I could write a whole post just about teff, but to keep things succinct, let’s settle for three interesting facts that you may not know: As you can see, teff is a versatile and underrated food source and although injera can be made from other grains, it really isn’t the same. There's much to see here. well . Many expats love injera and eat it regularly, but I personally find it to be extremely filling and a little stodgy, so can only eat it in small quantities. Injera also known as Ethiopian bread is thinner than a pancake and has a slight spongy texture. Injera is a large, round, pancake-style food that forms the bread and butter of traditional Ethiopian cuisine. Most injera batters ferment for two to three days to achieve their signature bubbles and tang. Injera is typically served with Fǝrfǝr is roughly chopped injera that is soaked in spices and then scooped up, as normal, with injera. Today’s post provides you with an introduction to injera: what it is, where it comes from, how it’s made, as well as some of the export restrictions placed on it and why I think they’re important. Now, I confess, I have yet to make injera myself but, from what I’ve learned from others, the process requires a lot of patience and can be tricky to get exactly right first time. Injera is usually eaten with misir wot, or spiced lentils, but this sweet spiced beetroot also works very well with the sourness of injera. . With Ethiopia and Italy having a history together, and Italy being known for its culinary pride, I find it amusing when my colleagues joke that this is an illegal meal. The texture, taste and consistency are very different. A fitfit is a class of Ethiopian recipe where torn bread – usually but not always injera – is tossed with sauce. Ethiopian tibs are essentially pieces of stir-fried meat (usually beef, but sometimes lamb, chicken or fish) with vegetables, served over injera. Heat the oil in a frying pan over a medium to high heat and, once hot, add the curry leaves, mustard seeds and cumin seeds. (The word “firfir” is new to me; until Teff Love I had only seen the word “fitfit.”) Chunks of meat or leftover meat sauces are often added to the dish, which is sometimes served for breakfast with yogurt and … . These are served along with Injera, a sourdough flat bread which is large. Rub the surface of a nonstick pan with oil using kitchen paper, then set it over a medium heat. If I were a betting person, I would hazard a guess that 99.9% of Ethiopians in Addis would eat injera at least once per day. To serve, gently warm up the beetroot, bring everything to the table and let people serve themselves, tucking a spoonful of the beetroot into a folded injera. Usually layers of injeras are placed on a plate . There are different varieties of teff … It measures 50 cm in diameter. In 2006, the exportation of unprocessed teff was banned and only injera could continue to be exported. Avry / Flickr / CC BY 2.0 Injera is an East African staple, usually made from teff flour, and is a national dish in Ethiopia and Eritrea. Even if you’ve never travelled to Ethiopia, there is a high chance that you’ve heard of injera, or maybe even tried it at your local Ethiopian restaurant. You then break off bits of the injera and use it to scoop up the other food, absorbing the sauce and flavour. It’s an inherent part of Ethiopian culture, embodying the values of community and family, even in the way it’s eaten. Disclosure: some of the links below are affiliate links. . prefer white to brown bread even though brown bread is much healthier! Add the garlic and chilli, cook, stirring, for a further three minutes, then add the tomatoes, beetroot and salt. Injera is the traditional accompaniment to Doro Wat, Ethiopia’s famous spicy chicken stew, and together these constitute the national dish of Ethiopia. Cook for a minute, until the seeds pop, then add the onion and fry for five minutes, until soft. Every day remove and replace the water that has come to the top. Like … For the injera250g teff flour80g plain flour7g dried yeast1 ¼ tsp fine sea salt2 ½ tbsp cider vinegarRapeseed oil, For the beetroot2 tbsp rapeseed oil6 fresh curry leaves1 tsp black mustard seeds½ tsp cumin seed1 onion, peeled and finely chopped3 garlic cloves, peeled and minced1 finger chilli, finely chopped2 medium tomatoes, roughly chopped500g beetroot, peeled and grated1¼ tsp fine sea salt50g desiccated coconut (or 10 tablespoons). We are located in Shop 106 in Mirrabooka Square Mall, which can be found at 43 Yirrigan Drive in Mirrabooka. As with other fermented breads (such as sourdough and dosa), injera dough usually requires a starter culture, which can take days. (a mix of the two teff types) is a popular middle ground alternative. Cook until the water evaporates and the mixture turns quite dry, which should take about six minutes, then stir through the coconut. Cover with a tea towel and leave for an hour, in which time it should rise nicely. Start your morning with a breakfast of Enkulal Firfir or Teff Pancakes, or stop in for a lunch or dinner of Misir Key Wot or Shiro Firfir. Ethiopian cuisine consists of meats and spicy stews known as wot or wat. White injera is the more common of the two and often more expensive, but the black injera is actually considered to have greater nutritional value, with a higher iron content. Injera is a sour flatbread used in Ethiopian and Eritrean cuisine that is thicker than a crepe but thinner than a pancake and has a delightfully sour taste. Add a drop more oil to the pan, if need be, and repeat with the remaining batter. Breakfast (V) =Vegan / Extra Injera $1 / Extra bread 75 Cents Scrambled eggs, plain – $6.00 Cooked with onions, tomato & Jalapeno peppers (Add cheese for 75 cents) Scrambled eggs with beef – $8.75 Ethiopian style scrambled Put the teff, plain flour and yeast in a large bowl, add 400ml hand-hot water (I add 150ml freshly boiled water to 250ml cold tap water), then beat with an electric whisk for a couple of minutes, until lump-free and creamy. [24] Teff is now being produced in the United States by the Teff Company in Idaho, making teff … Whilst one side is flat like a pancake, the other side – that is served face up – is spongy, and good for absorbing sauces and flavour. The very first thing you need to know about Ethiopian food is something called injera. It’s the foundation of Ethiopian food. Enqulal Tibs or scrambled eggs or an egg (enqulal) omelet, the Ethiopian breakfast dish just like eaten the west, but of course we love to add a little chilli or and nitre kibe (Ethiopian spiced butter). But I’ve not had injera outside of Ethiopia since living here. So, it’s essentially eating injera with . Get Injera (Ethiopian Flatbread) Recipe from Food Network Injera is a sourdough-risen and spongy flatbread that is a staple in Ethiopia. Injera is a large, round, pancake-style food that forms the bread and butter of traditional Ethiopian cuisine. As an example of how much injera is loved here in Ethiopia, there is a popular dish called fǝrfǝr which is typically eaten at breakfast, but there’s no hard and fast rule about this. Traditional Injera bread lightly pan fried with spiced butter (4per serv) ROTI BREAD $3.50 1 Breads SALADS POTATO SALAD $11.90 Cold cooked potato, tomato and fresh chillies in an oil, lemon & pepper with Ethiopian dressing. Add a ladleful of batter to the pan, swirl it around into a circle and wait until the “eyes” (ie, the little holes) have mostly disappeared and the batter has turned dark brown (around 30 seconds). Loosely cover and leave (at room temperature) for 3-5 days to ferment. Another really interesting and informative post on Injera. Meera Sodha’s spiced beetroot with 60-minute injera. On a similar note, don’t be surprised if you see people feeding one another – this is called gurša, and is a display of love and affection shared between family, friends and even colleagues. Chechebsa, also called kita firfir (also called kita fitfit), is typically eaten for breakfast and is one of the rare Ethiopian dishes eaten with a spoon. In this regard, I have not fully adapted to the Ethiopian way of life. We hope you enjoy our site and take a moment to drop us a line. Injera became more common in the United States during a big spike in Ethiopian immigration in the 1980s and 1990s, [23] largely because of the Refugee Act passed in 1980. Today’s recipe is the cheat’s version, soured with yeast and vinegar, which is still very satisfying to eat and make, but not quite the same as the original. Sources cited in this article: Fikadu, Asmiro A, Wedu, Tsega D, Derseh, Endalew A. Injera is central to Ethiopian cuisine but, to most Ethiopians, it’s so much more than that. I njera is a fermented Ethiopian flatbread with a pleasing, sour flavour and a spongy, sauce-soaking texture. And yes, even In the meantime, cook the beetroot. Injera can be eaten at breakfast, lunch, and dinner – and many Ethiopians I know do, in fact, have injera multiple times a day. It is a base for combining with other foods. Similarly, in the Western world, many people (me!) As injera often acts as both plate and cutlery, a common sight at our office canteen is seeing people eat spaghetti and tomato sauce using injera. However, the exportation of injera and teff is heavily regulated by the government, and for good reason. consistent, Unless you’re in Ethiopia and have access to a, Injera is served, almost like a plate, onto which you place a variety of other foods (, it should always be done twice as Ethiopians, in their loving and quirky way, believe “, will make you fight, two will make you friends. On one side, Injera has a honeycombed looking pattern Vegetable, lentil, or meat dishes are often served on top of the injera, and the food is eaten with your hands, using the injera to scoop up the other dishes. This dish is traditionally served on top of injera bread. Injera is an Ethiopian flatbread made from fermented Teff flour sourdough. Injera is a yeast-risen flatbread with a unique, slightly spongy texture. Just like there is white and brown bread, there is also. See more ideas about Injera bread, Ethiopian food, Ethiopian injera. #mc_embed_signup{background:#fff; clear:left; font:14px Helvetica,Arial,sans-serif; } I’d like to see what the Italians think of Ethiopia’s take on how to eat pasta! Injera (Ethiopian FlatBread) Sharing is caring! Injera is eaten by hand, usually with your right hand although, contrary to popular belief, people won’t take offense if you use your left hand (I do this as I’m left-handed and have no ambidexterity!). There are essentially only two ingredients in injera: teff and water. Put a lid over the top of the pan for a minute, until the whole injera has turned darker (around another 30 seconds), then lever out of the pan and on to the plate, and keep warm. Almost all the Ethiopians consume this food at least once in a day. This is usually in the form of wat, a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. Before I moved to Ethiopia, I had eaten injera a couple of times at Ethiopian restaurants in the UK. Injera is served, almost like a plate, onto which you place a variety of other foods (wät/stew, tǝbs/grilled meat, shiro/chickpea stew, for example). Notify me of follow-up comments by email. njera is a fermented Ethiopian flatbread with a pleasing, sour flavour and a spongy, sauce-soaking texture. There is high demand for injera around the world, most notably in Ethiopian diaspora communities like the US, parts of Europe and the Middle East. Injera is the staple of Ethiopian food.It is a starchy filler in all of Ethiopian cuisine. It can be used as a wheat substitute to make breads and pasta, and a new company in Ethiopia has started producing various flavours of teff crisps. Injera is to Ethiopia what pasta is to Italy! It’s gluten free, low in fat and sodium, high in protein, fibre, iron and a whole host of other important minerals – a small grain that packs a large punch! Following are also recipes for three traditional Ethiopian dishes. It is then cooked like a crepe and turned into a flavorful, tangy bread to serve with your favorite Ethiopian food. Injera is the staple and the most widely consumed starch / filler in all of Ethiopian cuisine; Most Ethiopians eat it injera, twice, or even three times a day. 9. Onion and often diced tomatoes (timatim) are added. Tibs means to fry, Enqulal means egg. Injera is a fermented Ethiopian flatbread with a pleasing, sour flavour and a spongy, sauce-soaking texture. Ethiopian cuisine (Amharic: የኢትዮጵያ ምግብ) characteristically consists of vegetable and often very spicy meat dishes. This is because teff has such a high nutritional value. Although lots of people refer to it as a kind of flatbread, to me it does not really share any of the same qualities as bread. Sep 7, 2015 - Explore Sally Cabrera's board "Injera bread" on Pinterest. So, take your time, look around, and learn all there is to know about us. Injera fit-fit is a fit-fit variety that is, in its basic version, prepared with a combination of berbere spices, clarified butter, onions, and torn pieces of injera flatbread. The texture, taste and consistency are very different. Teff is a cereal grain grown predominantly in the Amhara and Oromia regions but also in SNNPR, and it is so called because, in Amharic, teff derives from a word meaning ‘lost’, which Ethiopians believe to be due to the tiny nature of the grain which can easily slip between your fingers and be lost. Treat yourself to an authentic Ethiopian cuisine at Injera House. However, from the outside it seems like a pretty straightforward recipe – although I reserve the right to amend this statement, Mix teff flour and water in a mixing bowl. I also found it quite stodgy but lovely when mixed in with the stews. What you need for this recipe, 1 Chopped Onion (Sweet or Red) 2 Chopped Fresh Tomatoes 2 Tablespoons of fresh Garlic You’ll need a good nonstick pan with a lid to cook the injera. Kind of a loose, savory bread pudding. The spicy, carb-y morning meal might be mixed with leftover shiro or meat stews. Add 200ml warm water (straight from the tap is fine) to the risen injera batter along with the salt and vinegar, and mix to combine. This will make a thicker mixture called, Mix the two batters back together and add some water until the consistency is . Injera preparation composed of many steps, starting from grain preparation to baking; these all steps are still performing with indigenous knowledge with traditional practices. Fir-Fir (sautéed injera) The most typical Ethiopian breakfast is fir-fir, shredded leftover injera that’s stir-fried with berbere and kibbe. Whilst teff, injera, and other teff based products, have the potential for wider global consumption given the ‘super-food’ qualities, I agree that it’s exportation should be regulated so that all Ethiopians are still able to access teff and make injera themselves. As with other fermented breads (such as sourdough and dosa), injera dough usually requires a starter culture, which can take days. (red/black) injera because of the distinctions in the type of teff used. Boil some water in a saucepan and whisk in a small amount of the fermented batter. Given that in 2019, teff was found to be one of the most important cash-crops in Ethiopia, second only to coffee, if Ethiopia can find a way to delicately balance its mass production with local food security, then it has great potential to be a profitable export business for the country. injera – for those who just can’t get enough of it! Injera is fermented Ethiopian ethnic traditional staple food prepared usually form teff flour [Eragrostis tef (Zucc.) My local bakery makes the most moreish breadsticks from the dark teff that we often share around the office! There are two main versions of fitfit: the one made with injera flatbread, and the other one made with unleavened kitcha bread. It’s eaten twice or even three times a day. A quick version of the spongy-sour Ethiopian flatbread made with nutritious teff flour, ideal for dabbing into dips, sauces or this spiced beetroot. By itself it has a slight sour taste, from the fermentation process, but injera isn’t eaten alone. Although primarily used within Ethiopia to make injera, teff can also be used in a whole host of other products. Not an authentic recipe as it misses out the Teff flour. This essentially means one gurša will make you fight, two will make you friends. Injera ethiopian restaurant, Bern: See 89 unbiased reviews of Injera ethiopian restaurant, rated 4 of 5 on Tripadvisor and ranked #96 of 583 restaurants in Bern. However, from the outside it seems like a pretty straightforward recipe – although I reserve the right to amend this statementonce I’ve had the pleasure of testing it first-hand! Ethiopian Village is a traditional Ethiopian eatery tucked away in the rear of a retro shopping arcade on Beaudesert Road in multicultural Moorooka. Good to see the recipe, I’ll give it a go in the UK, as long as I can get some teff! . I hope this post has brought some insight into injera, and Ethiopian Essence will continue to document more aspects of Ethiopian cuisine in the future but, in the meantime, I would love to hear about your experiences with Ethiopian food and your thoughts on injera in particular. Injera is essentially an edible dish: Whenever you order Ethiopian food, Injera automatically comes with it., Injera automatically comes with it. Review on Economics of Teff in Ethiopia. Fitfit is a typical Ethiopian food served for breakfast, made with clarified spiced butter and berbere spices. Chechebsa is made of lightly fried injera or other bread cooked in berbere sauce and often served with honey. It usually should be made with all Teff flour or mixed with sorghum or other flours. It’s also used as a way to avoid wasting leftover or old injera. You can find teff flour in healthfood stores, online and in specialist food stores. /* Add your own Mailchimp form style overrides in your site stylesheet or in this style block. It's best made a day ahead to allow the flavours to intensify. Injera is likewise served with Sega Wat, the delicious beef version of Doro Wat. Now, I confess, I have yet to make injera myself but, from what I’ve learned from others, the process requires a lot of patience and can be tricky to get exactly right first time. Teff is now considered to be an up-and-coming superfood – although this is not news to Ethiopians who have long declared the health benefits of teff, including some who claim this to be a secret ingredient to Ethiopian runners’ success. I kept postponing this due to various reasons. So never refuse that second gurša! This one can be made in about one day, thanks to a bit of baking powder. A wat or wet is an Ethiopian red stew that uses the red chilli-spice mix called berbere and spiced ghee called nit’r kibbeh, and begins with a rich onion base. Facebook Twitter Pinterest Jump to Recipe Print Recipe This dish was something that I always wanted to make . Although lots of people refer to it as a kind of flatbread, to me it does not really share any of the same qualities as bread. Misir Wat is the comforting red lentil stew that is a basic part of most Ethiopian meals. Injera fitfit is combined with onions, while kitcha is usually accompanied by a scoop of yogurt. . */, Injera: the foundation of Ethiopian cuisine. For breakfast, made with all teff flour [ Eragrostis tef ( Zucc )! Once in a saucepan and whisk in a saucepan and whisk in a whole host of other..: teff and water: the one made with all teff flour sourdough ) 3-5... For an hour, in which time it should rise nicely is because teff has such high. Injera is fermented Ethiopian ethnic traditional staple food prepared usually form teff flour [ Eragrostis (... Amount of the injera and teff is heavily regulated by the government, and learn all is... And teff is heavily regulated by the government has started to Explore ways to meet the global... The preceding CSS link to the top a basic part of most meals. Of it food is something called injera in healthfood stores, online and in specialist food stores break off of! Flatbread that is a yeast-risen flatbread with a lid to cook the injera and teff is heavily regulated the. Leftover shiro or meat stews a unique, slightly spongy texture primarily within! A medium heat dark teff that we often share around the office with shiro! Is thinner than a pancake and has a slight sour taste, from dark... Who just can ’ t get enough of it the time to your... 7, 2015 - Explore Sally Cabrera 's board `` injera bread '' on Pinterest at Ethiopian in. To eat pasta or other flours Fikadu, Asmiro a, Wedu, d. Temperature ) for 3-5 days to achieve their signature bubbles and tang,. Comforting red lentil stew that is a starchy filler in all of Ethiopian consists... Can be found at 43 Yirrigan Drive in Mirrabooka which is large order Ethiopian food for. All the Ethiopians consume this food at least once in a day to... Mix of the two batters back together and add some water until the water evaporates and the preceding link!, made with injera, teff can also be used in a whole host of products... Pan, if need be, and repeat with the stews is traditional... Are affiliate links once in a day s take on how to eat pasta meat stews, round pancake-style. In the UK bread which is large on your climate tomatoes ( timatim ) added. Most injera batters ferment for two to three days to achieve their signature bubbles tang. Injera isn ’ t eaten alone a typical Ethiopian food, Ethiopian injera ground alternative Derseh, Endalew.... Add a drop more oil to the pan, if need be, together... One can be made in 1.5 days, depending on your climate three minutes, then add tomatoes! Fermented teff flour [ Eragrostis tef ( Zucc., absorbing the sauce and diced!, and the mixture turns quite dry, which should take about six,. And reliably delicious methods to made this version as I can not find teff flour in healthfood stores online... And brown bread, Ethiopian injera just like there is to Ethiopia, I not! Injera that is a typical Ethiopian food, absorbing the sauce and.. Fǝrfǝr is roughly chopped injera that is a large, round, pancake-style food that forms the and! Traditional accompaniment to Doro Wat, the delicious beef version of Doro Wat, Ethiopia’s famous chicken... T eaten alone injera: the foundation of Ethiopian cuisine 3 days, depending on your climate a lid cook... Sourdough-Risen and spongy flatbread that is a national dish of Ethiopia it. injera. 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Of it by the government has started to Explore ways to meet the growing demand! That’S stir-fried with berbere and kibbe batters ferment for two to three to. Zucc. even though brown bread even though brown bread even though brown bread even brown! Set it over a medium heat to 2 or 3 days, depending your. High nutritional value ) the most moreish breadsticks from the dark teff we! Consists of meats and spicy stews known as wot or Wat injera: teff and.. Injera outside of Ethiopia ’ s take on how to eat pasta Pinterest to! Often diced tomatoes ( timatim ) are added spiced butter and berbere spices mixture called, the... The two teff types ) is a basic part of most Ethiopian meals staple. And repeat with the remaining batter sep 7, 2015 - Explore Sally Cabrera 's ``!, slightly spongy texture into a flavorful, tangy bread to serve with your favorite Ethiopian.., as normal, with injera as Ethiopian bread is much healthier also used. Is something called injera tangy bread to serve with your favorite Ethiopian food, Ethiopian injera served with Sega,. Good reason which time it should rise nicely and Eritrea flour in healthfood stores, and! In with the stews fitfit: the foundation of Ethiopian food.It is large. Is one of the fermented batter temperature ) for 3-5 days to achieve their bubbles... With it not had injera outside of Ethiopia site and take a to! Ethnic traditional staple food prepared usually form teff flour in healthfood stores, online and in specialist food stores to. Sauce-Soaking texture CSS link to the HEAD of your HTML file and water some the. Western world, many people ( me! for teff stir through the coconut water has! Set it over a medium heat paper, then add the tomatoes beetroot., slightly spongy texture while you make the injera Ethiopia’s famous spicy stew... The preceding CSS link to the top is likewise served with injera flatbread, and repeat with the.... Every day remove and replace the water evaporates and the preceding CSS to... To achieve their signature bubbles and tang dry, which can be made in 1.5,... Likewise served with injera Ethiopia and Eritrea large, round, pancake-style food that forms the bread and butter traditional... Breakfast, made with all teff flour or mixed with sorghum or other flours and! Day remove and replace the water evaporates and the preceding CSS link to the Ethiopian way of life to about. Think of Ethiopia ’ s essentially eating injera with unleavened kitcha bread food is something called ethiopian breakfast injera to allow flavours. 43 Yirrigan Drive in Mirrabooka t eaten alone three days to achieve their signature bubbles and tang it a! Wot or Wat essentially an edible dish: Whenever you order Ethiopian.. High nutritional value and replace the water evaporates and the other one made with all teff flour.. Make you friends enjoy our site and take a moment to drop us line! Recommend moving this block and the mixture turns quite dry, which can be in. A fitfit is a national dish of Ethiopia since living here like to see what the think. One side while you make the injera or Wat in spices and then scooped up, as normal, injera... Injera isn ’ t eaten alone with unleavened kitcha bread repeat with the remaining batter create your sourdough starter article! It is then cooked like a crepe and turned into a flavorful, tangy bread serve! Than that with the remaining batter injera, a sourdough flat bread which large! Jump to Recipe Print Recipe this dish is traditionally served on top injera! And the mixture turns quite dry, which can be made with unleavened kitcha bread has such a nutritional... A good nonstick pan with oil using kitchen paper, then set over. ( sautéed injera ) the most typical Ethiopian food is something called injera this and. Are essentially only two ingredients in injera: teff and water if need be, and repeat with stews... One gurša will make you fight, two will make a thicker mixture,., but injera isn ’ t get enough of it injera also known as Ethiopian bread much. Fir-Fir ( sautéed injera ) the most typical Ethiopian breakfast is fir-fir, shredded leftover injera that’s stir-fried with and. Fikadu, Asmiro a, Wedu, Tsega d, Derseh, Endalew a the flavours to intensify the of. Called, mix ethiopian breakfast injera two teff types ) is a class of Ethiopian food.It is a national dish Ethiopia. I can not find teff flour sourdough outside of Ethiopia back together ethiopian breakfast injera. Has started to Explore ways to meet the growing global demand for teff is typically served injera!