Meal For 2 Recipe

Make injera batter (quick fermented)

In a bowl whisk together 1 cup teff flour, 0.25 cup all-purpose flour and 1.25 cups water until smooth. Cover loosely and let sit at room temperature 8–24 hours to develop slight tang (shorter if warm). After fermentation, stir in 0.5 tsp salt and thin with up to 0.25 cup additional water if batter is thicker than heavy pancake batter — it should be pourable and slightly bubbly.

Cook injera

Heat a nonstick skillet or traditional mitad over medium-high heat until hot. Lightly oil. Pour a ladleful of batter in a spiral and quickly spread to a 8–10 inch circle (or simply pour and swirl). Cover the pan and cook until surface is set and holes form and edges lift, 2–3 minutes; do not flip. Remove to a plate and repeat. Keep covered with a clean towel.

Optional rice

Rinse 0.75 cup rice until water runs clear. In a small saucepan combine rice, 1.25 cups water and 0.25 tsp salt. Bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork. Keep warm.

Heat 2 tbs olive oil or niter kibbeh in a medium saucepan over medium heat. Add 0.5 cup finely chopped onion and sauté until soft and translucent, about 5 minutes.

Add 2 minced garlic cloves and 1 tbs tomato paste and cook 1 minute until aromatic.

Stir in 1 tsp berbere (use less or omit for milder), then slowly whisk in 3 tbs shiro powder (or chickpea flour) and 1.25 cups water until smooth and lump-free.

Bring mixture to a gentle simmer, stirring frequently to prevent lumps. If too thick, add up to 0.5 cup reserve water to reach a creamy, pourable consistency similar to hummus but hotter and saucier. Simmer for 6–10 minutes so flavors meld.

Season with 0.75 tsp salt (adjust to taste). For a richer finish, swirl in 1 tsp niter kibbeh or extra oil if desired. Keep warm until serving.

Gomen (greens)

Heat 1 tbs olive oil or niter kibbeh in a skillet over medium. Add 1 minced garlic clove and sauté 30 seconds. Add 1 cup chopped collards or spinach, 0.25 tsp salt and 0.1 tsp black pepper. Cook, stirring, until wilted and tender, about 4–6 minutes. Adjust seasoning and keep warm.

Sautéed carrots

In the same or another pan, add 1 tbs oil and 0.5 cup julienned carrots. Sauté 3–4 minutes until just tender. Season with a pinch of salt and remove.

Steamed green beans

Steam or blanch 0.5 cup green beans until bright and tender-crisp, about 3–4 minutes. Toss with a pinch of salt and a few drops of oil.

Beet salad

If using pre-roasted beets, dice and toss 0.5 cup with a splash of lemon, a pinch of salt and 1 tsp olive oil. If roasting now, wrap beets in foil and roast at 200°C/400°F for 35–45 minutes until tender, cool, peel and dice.

Quick pickled cabbage & carrot

Combine 0.5 cup shredded cabbage and 0.25 cup shredded carrot with 1 tbs vinegar, 0.5 tbs sugar (optional), a pinch of salt and 2 tbs water. Let sit 10–15 minutes to quick-pickle and drain slightly.

Lentil salad

Cook 0.5 cup dried lentils (or use 0.75 cup cooked) until tender but not mushy (about 15–20 minutes). Drain, toss with 1 tsp olive oil, a squeeze of lemon, salt and a little chopped onion if desired.

Tomato & onion salad (timatim)

Dice tomatoes and thinly slice red onion to make 0.5 cup. Toss with 1 tsp olive oil, a squeeze of lemon, pinch of salt and a few grindings of black pepper.

Chili/mitmita (optional)

Place 1 tsp mitmita or chili paste in a small bowl to serve on the side for those who want heat.

On a large platter or individual plates, place one injera as the base (leave one or two injera whole for tearing). Spoon the hot shiro into a shallow bowl or directly onto the center of the injera in a puddle.

Arrange the prepared vegetable sides around the shiro in separate small mounds or sections — aim for 6 or more different toppings (gomen, carrots, green beans, beets, pickled cabbage/carrot, lentil salad, tomato & onion). Place the mitmita and lemon wedges at the edge.

Serve immediately. Tear pieces of injera with your right hand and use them to scoop shiro and vegetable toppings. If using rice, serve in a small bowl alongside or under a portion of shiro as an alternative to injera.

Leftovers: cool shiro and store in an airtight container in the fridge up to 3–4 days; reheat gently with a splash of water.