ethod for very thin crepes; Injera is not supposed to be
'et, spread layers of injera on individual plates.
Place
/2 cup batter per injera for a 12-inch pan
br>Do NOT turn.
Injera is cooked through when bubbles
ork!) Need another piece of injera?! Sure you do! It could
nd salt.
Tear 1 injera into palm-sized pieces; fold
t ferments.
Cook the injera on the 4th or 5th
s easy, but getting the Injera texture takes a bit of
large plate. Continue cooking injera until batter is used, transferring
Saute the onions, garlic, berbere, and paprika in the Niter Kebbeh for 2 minutes.
Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning.
Add the chopped tomatoes, tomato paste, and the vegetable stock.
Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender.
Add salt and pepper to taset and mix in the parsley.
Serve with injera and yogurt or cottage cheese following the same serving and eating procedure as for Yemiser W'et.
Combine the teff flour and 12 cups water. Mix, cover and store in a dark, cool place for 3 to 4 days to ferment, giving it its sour flavor.
On the last day of fermentation, mix the teff flour mixture with the barley and wheat flours. Let rest for another 8 hours.
Heat a large cast-iron pan over medium heat. Pour 1 cup fermented mixture into it, swirling the pan to cover the entire surface area. Cover with a lid, 2 to 3 minutes. Injera is ready to plate when holes have formed on the surface.
an.
Only cook the injera on one side, and it
minutes.
Serve with injera.
Wash and soak the chicken in cold water with lemon squeezed into it for 30 minutes. (This removes any bacteria and tenderizes the meat.).
Caramelize the red onions on low heat in a large pot for 1 hour. Add the berbere, Niter Kibbeh, garlic and ginger and cook for 30 minutes on medium-low heat. Add the marinated chicken and cook on medium-low heat, 30 to 45 minutes. Add in the hard-boiled eggs and salt to taste. Simmer on low heat for an additional 10 minutes and serve on the Injera.
Mix the flour with the water; you want to have a somewhat liquid consistency.
Heat a large non-stick frying pan. The secret of making injera is that the pan be very hot.
Pour a thin layer (think crepe thinness) of mixture on the pan; cook until the bottom is light brown and the top becomes sponge like.
You CAN turn it and cook the other side to crispness and brownness but traditionally the top side is supposed to be spongy -- let the bottom cook but don't turn it.
nch tray, thus forming the Injera \"tablecloth.\".
ough in circle shape, each Injera bakes within 20 second even
djust for salt.; serve with injera bread or rice.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener