Get Injera (Ethiopian Flatbread) Recipe from Food Network Injera is a sourdough-risen and spongy flatbread that is a staple in Ethiopia. It usually should be made with all Teff flour or mixed with sorghum or other flours. injera – for those who just can’t get enough of it! 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!). Sep 7, 2015 - Explore Sally Cabrera's board "Injera bread" on Pinterest. Injera is a fermented Ethiopian flatbread with a pleasing, sour flavour and a spongy, sauce-soaking texture. Injera also known as Ethiopian bread is thinner than a pancake and has a slight spongy texture. Injera is the traditional accompaniment to Doro Wat, Ethiopia’s famous spicy chicken stew, and together these constitute the national dish of Ethiopia. . Injera is a yeast-risen flatbread with a unique, slightly spongy texture. 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. It measures 50 cm in diameter. So, it’s essentially eating injera with . Injera is likewise served with Sega Wat, the delicious beef version of Doro Wat. Chechebsa is made of lightly fried injera or other bread cooked in berbere sauce and often served with honey. 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. All in all this is one of the fastest and reliably delicious methods to made this wonderful Ethiopian bread! In 2006, the exportation of unprocessed teff was banned and only injera could continue to be exported. Another really interesting and informative post on Injera. Although primarily used within Ethiopia to make injera, teff can also be used in a whole host of other products. 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. There are different varieties of teff … 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. (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 … 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. It’s eaten twice or even three times a day. 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. 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. Cover with a tea towel and leave for an hour, in which time it should rise nicely. In the meantime, cook the beetroot. Injera is to Ethiopia what pasta is to Italy! 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. Cook for a minute, until the seeds pop, then add the onion and fry for five minutes, until soft. There are two main versions of fitfit: the one made with injera flatbread, and the other one made with unleavened kitcha bread. Similarly, in the Western world, many people (me!) Following are also recipes for three traditional Ethiopian dishes. Notify me of follow-up comments by email. 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. In this regard, I have not fully adapted to the Ethiopian way of life. 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. Most injera batters ferment for two to three days to achieve their signature bubbles and tang. . 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. This dish is traditionally served on top of injera bread. Just like there is white and brown bread, there is also. 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. 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! Onion and often diced tomatoes (timatim) are added. But I’ve not had injera outside of Ethiopia since living here. 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). 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. 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. By itself it has a slight sour taste, from the fermentation process, but injera isn’t eaten alone. 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. 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. This will make a thicker mixture called, Mix the two batters back together and add some water until the consistency is . Cook until the water evaporates and the mixture turns quite dry, which should take about six minutes, then stir through the coconut. Fitfits are served cool, firfirs hot. So never refuse that second gurša! Injera (Ethiopian FlatBread) Sharing is caring! The spicy, carb-y morning meal might be mixed with leftover shiro or meat stews. A fitfit is a class of Ethiopian recipe where torn bread – usually but not always injera – is tossed with sauce. Every day remove and replace the water that has come to the top. 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. See more ideas about Injera bread, Ethiopian food, Ethiopian injera. Injera is an Ethiopian flatbread made from fermented Teff flour sourdough. 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 Injera can be eaten at breakfast, lunch, and dinner – and many Ethiopians I know do, in fact, have injera multiple times a day. 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. 9. It’s the foundation of Ethiopian food. Kind of a loose, savory bread pudding. 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. Injera is essentially an edible dish: Whenever you order Ethiopian food, Injera automatically comes with it., Injera automatically comes with it. Fǝrfǝr is roughly chopped injera that is soaked in spices and then scooped up, as normal, with injera. 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. 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. Boil some water in a saucepan and whisk in a small amount of the fermented batter. Injera is usually eaten with. There's much to see here. 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. njera is a fermented Ethiopian flatbread with a pleasing, sour flavour and a spongy, sauce-soaking texture. Injera is usually eaten with misir wot, or spiced lentils, but this sweet spiced beetroot also works very well with the sourness of injera. Take off the heat and leave to one side while you make the injera. Loosely cover and leave (at room temperature) for 3-5 days to ferment. #mc_embed_signup{background:#fff; clear:left; font:14px Helvetica,Arial,sans-serif; } Injera preparation composed of many steps, starting from grain preparation to baking; these all steps are still performing with indigenous knowledge with traditional practices. As with other fermented breads (such as sourdough and dosa), injera dough usually requires a starter culture, which can take days. 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. 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. Usually layers of injeras are placed on a plate The texture, taste and consistency are very different. It’s also used as a way to avoid wasting leftover or old injera. 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. [24] Teff is now being produced in the United States by the Teff Company in Idaho, making teff … 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. The very first thing you need to know about Ethiopian food is something called injera. Injera is a large, round, pancake-style food that forms the bread and butter of traditional Ethiopian cuisine. This is because teff has such a high nutritional value. Fitfit is a typical Ethiopian food served for breakfast, made with clarified spiced butter and berbere spices. 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. Ethiopian Village is a traditional Ethiopian eatery tucked away in the rear of a retro shopping arcade on Beaudesert Road in multicultural Moorooka. Tibs means to fry, Enqulal means egg. It’s an inherent part of Ethiopian culture, embodying the values of community and family, even in the way it’s eaten. 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. Fir-Fir (sautéed injera) The most typical Ethiopian breakfast is fir-fir, shredded leftover injera that’s stir-fried with berbere and kibbe. 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. I’d like to see what the Italians think of Ethiopia’s take on how to eat pasta! As with other fermented breads (such as sourdough and dosa), injera dough usually requires a starter culture, which can take days. Meera Sodha’s spiced beetroot with 60-minute injera. 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). Injera is a large, round, pancake-style food that forms the bread and butter of traditional Ethiopian cuisine. When giving gurša it should always be done twice as Ethiopians, in their loving and quirky way, believe “and yat’t’allal, hulätt yaffaqǝral”. 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. Injera is typically served with 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. The fermentation process can take up to 2 or 3 days, depending on your climate. Ethiopian tibs are essentially pieces of stir-fried meat (usually beef, but sometimes lamb, chicken or fish) with vegetables, served over injera. */, Injera: the foundation of Ethiopian cuisine. We recommend moving this block and the preceding CSS link to the HEAD of your HTML file. You then break off bits of the injera and use it to scoop up the other food, absorbing the sauce and flavour. 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. Facebook Twitter Pinterest Jump to Recipe Print Recipe This dish was something that I always wanted to make . You’ll need a good nonstick pan with a lid to cook the injera. 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. 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. This essentially means one gurša will make you fight, two will make you friends. Trotter]. There are essentially only two ingredients in injera: teff and water. So, take your time, look around, and learn all there is to know about us. I njera is a fermented Ethiopian flatbread with a pleasing, sour flavour and a spongy, sauce-soaking texture. This one can be made in about one day, thanks to a bit of baking powder. . On one side, Injera has a honeycombed looking pattern My local bakery makes the most moreish breadsticks from the dark teff that we often share around the office! Like … 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. 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. Review on Economics of Teff in Ethiopia. Treat yourself to an authentic Ethiopian cuisine at Injera House. . 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. Ethiopian cuisine (Amharic: የኢትዮጵያ ምግብ) characteristically consists of vegetable and often very spicy meat dishes. well . 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. 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