Ethiopian sour flatbread (Injera) from Enebla: Recipes from an Ethiopian Kitchen (page 129) by Luladey Moges

  • ground fenugreek seeds
  • rapid rise yeast
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Ferment starter for three days; ferment dough for one day.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lentil stew (Misir wot); Ethiopian cabbage stew (Tikil gomen); Ethiopian-style green beans (Fossolia); Lentil salad (Azifa); Ethiopian chickpea dish (Buticha); Ethiopian beets and potatoes (Key sir); Mild yellow split pea stew (Ater kik alicha wot); Spicy fish stew (Asa wot); Ethiopian beef tartare (Kitfo); Spicy ground beef stew (Minchet abish wot); Mild ground beef stew (Ye minchet abish alicha); Spicy beef stew (Siga wot); Mild beef stew (Alicha siga wot); Mild lamb stew (Ye beg alicha wot); Spicy lamb stew (Ye beg key wot); Ethiopian whole fish (Asa)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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    Ferment starter for three days; ferment dough for one day.

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