Injera

Injera–Ethiopian bread–with a choice of split pea or meat sauce. The photo is from our class end-of-semester party.

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In Ethiopia the bread is more of a purple color. This bread is from a Pakistani specialty store.

The bread looks exactly like rolled up ace bandages.

You start with two rolls. The first one is unrolled across your plate and holds the sauces. The second one is torn off bit by bit and used to scoop up the sauces with your hands.

The sauces are made by pretty much the same method.

Lamb sauce

In a pan:

One large onion, chopped
Oil, enough to cover onion
Powdered hot pepper
1/2 pound lamb, chopped in small pieces (about 1/4″)
2 tablespoons butter
1/2 spoon salt
Water

Bring to a boil.
Turn down the heat and simmer on low heat for 1/2 hour.
Serve on injera (Ethiopian bread).

Split Pea Sauce:

1/4 pound split peas
oil
onion
curry
salt
water to cover
simmer 1/2 hour

These look like yellow split peas and not the green ones we usually see. This dish is good for fast days. Ethiopian Christians fast from meat on Wednesday and Friday, but if you’re staying at a hotel that caters to westerners, as I did when my plane was delayed in Lalibela, you’ll have to do some fast talking to get them to bring you the fasting menu. Fortunately I was with an Ethiopian Harvard student who had just returned from a survey of the tragedy in Rwanda and could explain it to the maître d’ in Amharic quite convincingly.

Posted in Food. 5 Comments »

5 Responses to “Injera”

  1. xoussef Says:

    Looks like Moroccan Beghrir…

  2. Nijma Says:

    How interesting. But your beghrir [image] looks more to me like Jordanian qatayef.

    Like beghrir, qatayef is sweet, and is used as a desert, but injera, made from the small grain teff, is fermented and tangy. You use it for salty foods.

    • xoussef Says:

      I guess so, I didn’t know about qatayef, though beghrir isn’t sweet. You add honey and clarified butter, or cheese to your convenience at the end. I was only referring to the bubble-crater riddled surface.

  3. Steven Lubman Says:

    I absolutely love this Ethiopian dish, I tried it couple of times at Ethiopian restaurant in NJ, unfortunately some of the dishes there where too spicy for me, even though I loved eating them but got a major headache afterwords.


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