4 Meat And 4 Veggie Sampler Recipe

Prepare batter

In a large bowl whisk teff flour and warm water until smooth. Stir in active dry yeast and cover with a clean towel. Let sit at room temperature 8–12 hours to develop a mild sourness. If you want a quicker injera, let sit 2–3 hours in a warm place.

Season and cook

After fermentation, stir in salt. Heat a large nonstick or cast-iron skillet over medium heat and brush lightly with oil. Pour about 3/4 cup batter in a circular motion to make a 10–12 inch round (batter should be thin). Cover with lid and cook until holes appear and top sets, about 2–4 minutes. Do not flip. Remove with spatula and stack on a plate covered with a towel. Repeat until batter is used. Makes 6–8 injera, enough for 3–4 people.

Curdle milk

In a heavy pot bring milk to a gentle simmer over medium heat (do not boil). Remove from heat and stir in vinegar or lemon juice – you should see curds forming within 1–2 minutes. Let sit 10 minutes.

Strain and finish curds

Line a fine-mesh sieve with cheesecloth and pour curdled milk to strain. Reserve whey (can be used in bread or soup). Rinse curds with about 1 cup cold water to remove residual acidity. Squeeze gently to remove excess moisture, then transfer to a bowl and season with 1 tsp salt. For a creamier cottage cheese, fold in 2–3 tbs of cream (or vegan cream). Chill until ready to serve.

Sauté aromatics

In a medium saucepan heat 2 tbs vegetable oil over medium heat. Add the finely chopped onion and sauté until softened and golden, about 6–8 minutes. Add minced garlic and cook 1 minute.

Cook lentils

Stir in berbere and tomato paste and cook 1 minute to bloom the spices. Add red lentils and 3 cups water, bring to a simmer. Reduce heat and cook, stirring occasionally, until lentils are soft and thickened, 15–20 minutes. Add salt to taste and adjust consistency with a bit more water if needed. Keep warm.

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add minced garlic and cook 30 seconds until fragrant. Add baby spinach and toss until wilted, about 2–3 minutes. Season with lemon juice and a pinch of salt. Remove from heat and keep warm.

In a medium saucepan heat 1 tbs olive oil over medium heat. Add diced carrots and potatoes and sauté 4–5 minutes. Add turmeric, cumin and salt, toss to coat. Add 1/2 cup water, cover and simmer until vegetables are tender, about 12–15 minutes. Stir in peas and cook 2–3 more minutes. Adjust seasoning and keep warm.

If you prefer an additional vegetable (eggplant, beet, or a lentil salad), use similar sauté-then-simmer technique: brown aromatics, add veg, season, and simmer until tender. Keep size bite-friendly for communal plating.

Heat 1 tbs oil in a skillet over medium-high. Add chopped onion and sauté until deeply golden, 8–10 minutes (this builds flavor). Add garlic and ginger and cook 1 minute. Stir in 1.5 tbs berbere and 1 tbs tomato paste, cook 1 minute. Add chicken thighs, turning to coat. Add 1/2 cup water, reduce heat to low, cover and simmer until chicken is cooked through, about 18–22 minutes. Taste and add salt as needed. Remove lid and reduce liquid slightly for a thicker sauce if desired.

Heat 1 tbs oil in a heavy pot over medium-high heat. Season beef cubes with salt and brown in batches, then set aside. In same pot, sauté 1 cup sliced onion until translucent, add 1 tbs berbere and 1 tbs tomato paste and cook 1 minute. Return beef to pot, add 1 cup stock, bring to a simmer, cover and cook until beef is tender, 45–60 minutes. Adjust seasoning. Reduce uncovered to thicken sauce if needed.

Heat remaining oil in a skillet, brown lamb pieces with a pinch of salt. Add minced garlic and 1/2 tsp rosemary (or 1/2 tsp mitmita for spice) and sauté 1 minute. Add 1/2 cup water, reduce heat and simmer gently 25–35 minutes until tender. Season to taste.

For a quick fourth meat option, thinly slice leftover steak or sear additional seasoned meat in 1 tbs oil 2–3 minutes per side until medium-rare or cooked through. Let rest and slice thinly.

Warm the injera stack by covering with a towel. On a large platter, place one injera as the base. Spoon the four vegan dishes in separate mounds across the injera. Spoon the four meat dishes in separate mounds as well. Place a bowl of homemade cottage cheese on the side or dollop small spoonfuls across the platter for guests to scoop. Garnish with chopped cilantro/parsley and lemon wedges. Serve family-style; guests tear injera and use it to scoop the dishes.

Leftovers: Store each component separately in airtight containers. Cottage cheese keeps 3–4 days refrigerated; lentils and cooked veggies 3–4 days; cooked meats 3–4 days; injera wrapped and refrigerated up to 3 days or frozen up to 1 month.