Lunch Special Recipe
Lunch special comes with TWO SIDE, SALAD AND THREE ROLLS OF house INJERA
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Ingredients
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Main - Injera (house)
Sides (choose two) - Lentil Stew (Misir Wot)
Sides (choose two) - Collard Greens (Gomen)
Salad
Method
Main - Injera (house)
- 1
Prepare batter
In a large bowl combine 3 cups teff flour with 3 cups water and the active dry yeast. Whisk until smooth. Cover the bowl loosely and let sit at room temperature for 8–12 hours to ferment (overnight). If using a teff+AP flour blend, fermentation time may be shorter (6–8 hours).
- 2
Adjust and rest
After fermentation the batter should be slightly bubbly and pourable, similar to a thin pancake batter. Stir in 1 tsp salt. If batter is too thick, whisk in up to 1/2 cup water until it reaches a thin, crepe-like consistency. Let rest 10–15 minutes.
- 3
Cook injera
Heat a 10–12 inch nonstick skillet or electric griddle over medium heat. Lightly brush with vegetable oil (about 1/2 tsp) and wipe excess. Pour or ladle about 3/4 cup batter into the center and swirl to coat the pan in a thin even layer (about 9–10 inch round). Cover the pan with a lid and steam-cook for 2–3 minutes until holes form on the surface and the top is matte and set. Do not flip. Remove with a spatula, transfer to a plate lined with a clean towel. Repeat with remaining batter, brushing pan lightly with oil between crepes. Makes approximately 9–12 small injera; serve warm rolled (3 rolls per plate).
Sides (Misir Wot) - Lentil Stew
- 4
Cook lentils
Rinse 1 cup red lentils under cold water until water runs clear. In a medium saucepan combine lentils with 2 cups water and bring to a simmer over medium-high heat. Reduce heat to medium-low and cook uncovered for 12–15 minutes, stirring occasionally, until lentils are tender and mostly broken down.
- 5
Build flavor
While lentils cook, heat 2 tbs vegetable oil in a skillet over medium heat. Add 1/2 cup finely chopped onion and sauté 4–5 minutes until soft. Stir in 2 tsp minced garlic and 2 tsp berbere spice and cook 30 seconds until fragrant. Add 1 tbs tomato paste and cook 1 minute. Add sautéed onion mixture to the cooked lentils, stir in 1 tbs niter kibbeh (or ghee), and simmer together 3–5 minutes to meld. Season with 1/2 tsp salt to taste. If too thick, add up to 1/4 cup water to reach a thick stew consistency.
- 6
Finish
Adjust seasoning and remove from heat. Keep warm until serving. Portion as one of the two sides.
Sides (Gomen) - Collard Greens
- 7
Prepare greens
Stack collard leaves, roll tightly and slice into thin ribbons to yield 4 cups. Rinse and drain well.
- 8
- 9
Simmer greens
Add the sliced collards and 1/4 cup water. Stir, cover, and reduce heat to low. Cook 8–12 minutes, stirring occasionally, until tender but still bright green. Season with 1/2 tsp salt. If liquid evaporates too quickly, add a splash more water. Keep warm and portion as the second side.
Salad
- 10
Assemble salad
In a salad bowl combine 4 cups mixed greens, 1 diced tomato, 1/2 cucumber sliced, and 2 tbsp thinly sliced red onion.
- 11
Dress salad
In a small bowl whisk together 2 tsp olive oil, 1 tbs lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Pour dressing over salad, toss gently to combine and serve immediately alongside injera and sides.