Platter Ethiopian Anjero Recipe
Recipe information
Make Platter Ethiopian Anjero in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Anjero Ingredients
Serving Ingredients
Anjero Preparation
1. Mix Dry Ingredients
In a large bowl, combine the teff flour, all-purpose flour, yeast, salt, and sugar. Whisk together until well mixed.
2. Add Warm Water
Gradually add the warm water to the dry ingredients, stirring continuously until a smooth batter forms.
3. Ferment the Batter
Cover the bowl with a clean cloth and let it sit at room temperature for about 30-45 minutes, or until the batter has bubbled and risen.
4. Cooking the Anjero
Heat a non-stick skillet over medium heat. Pour a ladleful of the batter into the skillet, swirling to spread it evenly. Cook until bubbles form on the surface and the edges begin to lift, about 2-3 minutes. Flip and cook for another minute. Repeat with the remaining batter.
Platter Assembly
5. Prepare the Platter
On a large serving platter, arrange the cooked lentils, sautéed vegetables, and spicy berbere sauce.
6. Add Anjero
Place the cooked anjero on the platter, either folded or stacked, ensuring it's ready for scooping.
7. Garnish
Top with sliced avocado and sprinkle with chopped fresh cilantro for added flavor and color.
8. Serve
Serve the platter warm, allowing guests to scoop lentils and vegetables with the anjero.
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