Platter Ethiopian Anjero Recipe
Make Platter Ethiopian Anjero Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Anjero Ingredients
Serving Ingredients
Method
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
- 8
Serve
Serve the platter warm, allowing guests to scoop lentils and vegetables with the anjero.
