injera / enjera

i am confident in this website‘s confidence that its recipe is wonderful.

1 – make a sourdough starter

2 – mix 2c teff with 2c starter

3 – knead at least 10 min – will be crumbly

4 – mix 1/4 c water at a time in to mixture and keep kneading until liquidy – dip finger in batter – if it mostly slides off, it’s done

5 – cover for one day

6 – set aside some as starter – blend, grind, or food process the rest to rid it of gritty consistency

7 – add ~3c self-rising flour, mix with hands to remove all lumps and rise [for gluten-free: just add ~3c gf flour mixture – rice, buckwheat, whatever you have]

8 – after it has risen and settled, refrigerate 1 hr

9 – cook around 500 degrees

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NITER KEBBEH

my first crack at it. photographer: jeremy.

ethiopian spiced butter // niter kebbeh

3 sticks unsalted butter
handful chopped onions
several cloves of roasted garlic
2 t grated ginger
½ t turmeric
4 cardamom seeds, crushed
1 cinnamon stick
2 cloves; whole
~1/2t nutmeg
~1/2t fenugreek seeds, crushed

heat butter til foamy; add everything and cook 45-60 mins. pour off butter; use spices for something else.

i always wondered how to make clarified butter or ghee. now i know!

prepared earlier this year as a part of an ethiopian feast for fifteen.

yesterday’s ethiopian feast for fifteen

i’ll never be able to remember exactly what i made. i doubled or tripled every one of these recipes, and we’ve almost eaten all the food. nine housemates were home last night, and i invited p&r, l&o, m&f. fifteen people.

by olanikalo

this meal was so epic that it got its own tumblr post (thx ola!)

INJERA

i didn’t follow any recipe exactly. i fermented half-water half-teff in two giant bowls, plus about four tablespoons of gluten-free sourdough starter. i started them friday night, and by sunday night, they were incredibly sour. i fed them just a little gluten-free flour blend and water about eight hours before they were cooked. when i fried them, i found great luck in a medium heat with a hot cast-iron skillet. i used olive oil to grease and put a lid over them as they cooked. people raved that they tasted just like injera, but the texture was way off. i’d like to try a batch with wheat flour just for myself to see if they get pillowy and soft.

BERBERE

NITER KEBBEH

3 sticks unsalted butter
handful chopped onions
several cloves of roasted garlic
2 t grated Ginger
½ t Turmeric
4 Cardamom seeds; crushed
1 Cinnamon stick
2 Cloves; whole
~1/2t nutmeg
~1/2t gr fenugreek seeds

heat butter til foamy; add everything and cook 45-60 mins. pour off butter; use spices for something else. (i’m not sure what yet.. sweetgrits or oatmeal, maybe?)

GOMEN (greens)

three bunches collards
lots of onion, ginger, roasted garlic

FOSSOLIA (green beans)

a lot of roasted jalapeno
roasted garlic
onion
lots of green beans
berbere (lots)
salt
grated ginger
diced tomatoes
tomato paste

dry cooked the onion til almost burnt,
added green beans and water, cooked til almost soft
added everything else and cooked until very soft and incredibly spicy

YETAKELT W’ET-
stewed vegetables with berbere

MESIR ALLECHA
‘allecha’ means cooked in a mild turmeric-based sauce

DORO WOT TYPE THING WITH STEAK IN TOMATO-BERBERE-GINGER-GROUNDBEEF SAUCE WITH CHUNKS OF TOMATO

ethiopian recipes

i’m making ethiopian food for the first time tomorrow! here’s a messy recipe dump for reference. i’ll post what i actually prepare when i figure it out tomorrow…

THIS IS A RECIPE DUMP! MESSY MESSY MESSY

***ONIONS ARE COOKED WITHOUT OIL***

• BERBERE-

  1 t Ground Ginger
  ½ t Ground Coriander
  ½ t Ground Cardamom
  ½ t Fenugreek Seeds
  ½ t Grated Nutmeg
  ¼ t Cinnamon
  2 T Salt
  ¼ t Ground Cloves
  ¼ t Allspice
  1¼ cup Cayenne Pepper
  1 t freshly Ground Black Pepper
  ½ cup Paprika

• INJERA – well, i already fucked that one up, since i have this half-teff-half-water + 4T gluten-free sourdough starter…
• Niter Kibbeh –

  1 lb Butter, unsalted
  2 cloves Garlic, crushed
  2 Gingerroot, ¼” slices
  3 Cardamom Pods
  1 Cinnamon stick
  3 Cloves
  ½ t Turmeric
  ½ t Fenugreek Seeds

• DORO WOT –

  ONE/ TWO

• YETAKELT W’ET
• LENTIL STUFF – 1 — MILD TURMERIC STUFF IS CALLED “ALLECHA” OR ALICH’A. ONION GARLIC GINGER, NO BERBERE. THIS ANNOYING THING HAS A PHOTO

REFERENCES:

hungry bear ethiopian feast

THIS is the person who says recipes are typically either “mild, with turmeric” or “spicy” (with berbere)…

LOOK AT THIS THING

MENU:

SALADS – EGGPLANT? CUCUMBER AND TOMATO WITH PARSLEY?

GOMEN (GREENS)
RED LENTILS, SPICY
YELLOW SPLIT PEAS, SWEET (“mild with turmeric”) – MAYBE GO TO A&G AND GET FRESH TURMERIC??
POTATO, TOMATO, GREEN BEAN STEWED THING?

DORO WAT, CHICKEN STEW
BEEF THING FOLLOWING LAMB THING RECIPE?

INJERA

NO DESSERT CUZ DAMN, THAT IS A LOT OF FOOD. LIKE, DAAANG.