Intro to Ethiopian Food & DIY Injera - most popular restaurant pasta dishes

About seven years ago, my husband introduced me to Ethel food, and I was a big fan of him.
The food is rich in spices, and the most common is a mixture called Berbere.
Pronounced "ber-beray")
A mixture of ginger, garlic, red-fire Chile, salt, seeds of Trueba, cardamom, black pepper, cinnamon, turmeric and garlic.
It is mainly used for stews and can also be converted into meat sauce.
Instead of using utensils, the eshobians used a sponge like sour dough called injera, scooping up food with their hands.
Injera is made of teff flour and is cooked in a dry pan to the consistency of a thin flat bread.
It's kind of a crepes, but not an egg.
Based on more pancakes.
The main ingredient, teff, is an ancient grass originally grown in ethelbia and is considered the smallest grain in the world.
Although small, it is rich in nutrients.
Rich in calcium, iron, copper, aluminum, silver, thiamine--
Gluten Free.
Teff is now in the United States.
If you have never had any food in eshibia before, I suggest you find one
Evaluate restaurants in your area, starting with a combination of vegetables and meat (
Most restaurants are available).
The most popular dishes, which will give you a perfect taste.
About five years ago, I taught myself how to make injera because I lived on an island without an Esher restaurant.
This recipe is simple and delicious.
Practice is perfect, so don't worry if your first injera isn't perfect.
By the third time, you will become a professional player.
Note: This recipe is a two-day craft recipe based on flour
2 cubic self-raised flour-
3 cups of dough starter 2 cups-
If you do not want to do it yourself, please contact the local bakery in your area.
They will probably sell you some or even give it to you for free.
Featured: Lefse grill-1 teaspoon salt with luke warm waterNon-
StickBlenderPlastic container Watt/measurement CupSuffid or flat plastic dish board to remove the ingjella barbecue.
The plastic may bend a bit, but it will work.
: Add two cups of sour dough starter and two cups of Teff flour in a large bowl.
With your hand, add the appetizer to the flour and knead it.
After about 10 minutes, continue to knead until the dough forms the ball.
Then add 1/4 cups of luke warm water to the dough.
Knead and hydrate together.
By adding water for the second time, the consistency will be similar to clay.
Continue to add water, 1/4 cups at a time until the last consistency has water and the mixture slides right from your finger.
Place the batter in a closed container for the night.
The texture of the Teff starter will be very tough.
The purpose of this step is to remove the sand.
In the morning, stir the teff appetizer and transfer one cup at a time to the blender.
Mix on med/high until no sand remains.
I spent 8-
It takes 10 minutes to clear all the sand.
To test if you have the correct consistency, put your two fingers in the blender (
When it is closed)
Soak in the mixture.
When you rub your fingers together, the batter should feel smooth with little sand.
It is impossible to clear all the sand, but you can be close enough.
Place 3 cups buffet
Flour in a bowl.
This process is similar to the launcher.
Add a cup of water each time and add the flour to the water.
Continue to add water until the batter is thin, the water is sufficient and the fingers slide.
Transfer the flour mixture to the mixer to mix for a minute or until there is no block in the mixture.
Transfer to plastic container.
Transfer the starter mixture to the container with your own
Flour mixture.
Gently combine the two mixtures by hand.
Leave on the counter and rise for a few hours.
After the dough rises, cover it and place it in the refrigerator for 45 minutes to 1 hour.
Make about: 7 Ethel, India, which is cooked on a mitad or clay fire pit.
The closet you will get in the US is a left grill.
I heard someone used a frying pan but I'm not sure how it turned out.
If you really want to be injera, your best bet is to invest in one of the grills.
The good news is that it's a multi-purpose Grill, from bacon and eggs to pizza and burgers, and you can cook almost anything on it. Pre-
Heat the grill to 475 degrees.
Place 1/2 teaspoon of salt on the grill on the left and rub the salt on the grill with a damp cloth.
Next, fill a measuring cup with a batter and pour it in the center of the grill.
** In the next steps you have to work fairly quickly ** next step, pick up the grill with your handle and gently rotate so that the batter is evenly distributed on the edge of the grill, form a complete circle.
Put the grill back on the flat surface and cover it.
When you see the steam rising from the grill, your injera is ready.
Use the suffid or flat cut plate to remove from the grill and cool it on one side.
Repeat it with the rest of the batter.
Note: After you have made the printing twice, I suggest adding some more salt and rubbing it with a damp cloth.
Injera is usually supplied at room temperature.
If you like warmth, you can choose to heat it before serving.
Eat Egyptian food with your hands and use injera from (usually shared)
Platter is provided.
The first step is to tear off a piece of the palm-sized stamp.
Next, put the torn injera on the food you want to eat, and then pinch injera with your finger ---
Go through the Indian area to buy some food.
Lift the food into your mouth and put the food in your mouth with injera.
Repeat until you're full!