Ethiopian Injera Plate (veg Opt, Gf) Recipe

Preparation Directions

1. 1

   Make the Injera

   In a large mixing bowl, combine teff flour, salt, and water. Mix until smooth. Cover and let it ferment at room temperature for 24 hours.

2. 2

   Cook the Injera

   After fermentation, heat a non-stick skillet over medium heat. Pour a ladle of batter into the skillet, swirling to coat the bottom. Cook until bubbles form on the surface, about 2-3 minutes. Cover and cook for an additional minute. Remove from skillet and repeat with remaining batter.

3. 3

   Prepare the Vegetable Stew

   In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent. Add garlic and ginger, cooking for another minute. Stir in chopped carrots, bell pepper, and zucchini. Season with cumin, turmeric, salt, and pepper.

4. 4

   Simmer the Stew

   Pour in vegetable broth and bring to a simmer. Cook for 15-20 minutes until vegetables are tender.

5. 5

   Make the Salad

   In a mixing bowl, combine cucumber, tomato, red onion, parsley, lemon juice, salt, and pepper. Toss well.

6. 6

   Assemble the Plate

   Place a piece of injera on a plate, top with vegetable stew and cold salad. Serve immediately.