Injera Roll Sampler Recipe

prepare injera

If using store-bought injera, lay the pieces flat on a clean work surface. If they are refrigerated, warm briefly wrapped in foil in a 150°C (300°F) oven for 5–8 minutes to make pliable. Brush each piece lightly with oil or melted butter to keep them supple for rolling.

Heat 2 tbs neutral oil in a small saucepan over medium heat. Add minced garlic and ginger and cook, stirring, until fragrant, about 30 seconds.

Add 3 tbs chickpea flour and stir to coat with oil; cook 1–2 minutes, stirring, to remove the raw flour taste without browning much.

Gradually pour in 300 ml water while whisking or stirring to avoid lumps. Bring to a gentle simmer, stirring frequently, until mixture thickens to a smooth, spreadable paste (about 4–6 minutes).

Lower heat and stir in 2 tbs white miso paste until fully incorporated. Add 1 tsp berbere (or substitute), 1/2 tsp salt, 1/4 tsp black pepper. Taste and adjust seasoning; add 1 tsp lemon juice if you want brightness. Remove from heat and let cool slightly so it is spreadable but not hot.

Rinse 200 g split yellow peas under cold water until runoff is clear. Drain well.

In a medium saucepan, heat 1 tbs vegetable oil over medium heat. Add 1/2 cup finely chopped onion and cook until softened and translucent, about 4–5 minutes. Add 1 minced garlic clove and cook 30 seconds more.

Stir in 1 tsp turmeric (and 1/2 tsp ground coriander if using) then add the rinsed peas and 500 ml water or stock. Bring to a boil, reduce heat to a simmer, and partially cover. Cook until peas are tender and mostly broken down, 25–30 minutes, stirring occasionally and adding extra water if it becomes too thick.

When peas are soft, mash slightly with a spoon or potato masher to achieve a creamy but scoopable texture (you want a spreadable consistency, not runny). Season with 1 tsp salt and fold in 2 tbs chopped cilantro or parsley. Remove from heat and cool to warm/room temperature for easier handling.

Lay one piece of injera on your work surface, smooth side up. Spoon about 2–3 tbs of the shiro miso filling in a line along one long edge of the injera (leave a 1–2 cm border). Smooth into an even layer roughly 1–2 mm thick.

On a separate injera piece (or the other side of the same, if you prefer layered fillings), spoon 2–3 tbs of the kik alicha filling along the long edge, again leaving a small border. You can make two single-filled rolls (one shiro, one kik) or layer both fillings in the same roll (shiro first, kik on top) for mixed bites.

Starting at the filled edge, roll the injera tightly but gently into a log about 2–3 cm in diameter, keeping the filling contained. Repeat with remaining injera and fillings. If injera tears, overlap pieces slightly when rolling.

Using a sharp knife, trim the ends of each roll and cut each log into bite-size rounds about 2–3 cm thick. Arrange on a platter, seam-side down so they keep their shape.

Sprinkle rolls with chopped cilantro leaves and toasted sesame seeds (if using). Serve with lemon wedges on the side for squeezing just before eating.