Sentences with word «injera»

I've tried to find teff so many times to make injera bread at home, but have yet to be successful.

My plate also came with a side of injera bread.

My favorite international dish would be any kind of Ethiopian food — huge fan of eating with injera instead of stinky old silverware — who doesn't love to eat with their hands?!

Traditionally ployes are only cooked on one side, sort of like Ethiopian injera or Indian dosa.

Ethiopians make a flat crepe - like bread called injera from teff flour which has a slight sourdough flavor and tough texture.

Its aroma is really great so I'm sure I would love injera as well.

I hadn't seasoned my new crepe pan yet and was impatient, but found with pan I used that abandoning crepe technique and making pancakes a bit thicker it was a little like injera in texture which actually worked really well.

Keep the cooked injera covered and warm.

Those who have only tasted teff in injera assume it has a sour taste, but when it is not fermented (made into a sourdough), teff has a sweet and light flavor.

Serve it with homemade injera for an even more authentic experience.

Fermentation gives injera an airy, bubbly texture and a slightly sour taste, which is key to the flavor.

I haven't had it yet in Boston, but I had a craving for gluten free injera and thought it would pair well with the squash hummus.

I've always loved injera and Ethiopian food in general, but I've never had the patience to try and make my own.

I decided to make these with teff flour, something I haven't used much apart from in the Ethiopian flatbread injera that I made for this post.

I have a big bag of it from a failed injera attempt and no idea what to do with it!

A lot of time injera is made with a blend of flours, so it will often appear lighter than mine here, but I went with the most traditional method, and used all teff flour.

I have been wanting to try teff flour to make Ethipian injera.

This dish is traditionally served over injera, a sour - dough bread.

I have often wanted to try injera bread.

Prepared injera can be frozen for future use.

We have this fabulous Ethiopian place near our apartment that encourages you to eat with your hands and serves the best injera!!

I'm wondering if the starter has to be fed on the counter until I feel like making injera again or if it can be stored dormant in the fridge for a while?

* And, finally — beet kitfo with injera crisps.

spicy Eritrean mushroom and red / green bell pepper stew, 2 large pieces sourdough injera, mixed green salad

You eat with your hands using my favorite type of bread in the world, a spongey sourdough pancake bread made from teff called injera.

I made injera with just teff flour, and it turned out great.

What I love too about injera is it seems you're eating a ton if it, but it consists of almost nothing so I had no impression of having eaten too much which is typically the case with me anytime I'm using a tortilla as a spoon.

We ate Ethiopian injera, Indian dosa, Vietnamese banh mi, Japanese soba, Taiwanese gua bao, Burmese tea leaf salad, Thai massaman curry, Mexican pozole... and that's just the ethnic eateries.

The four w» ets were placed on a wide tray covered with injera, a sourdough, pancake - like bread made from t» ef, a cereal grain also called lovegrass.

I have always wanted to make my own injera, and know I am inspired to do so!

Homemade injera.

Fermentation gives injera an airy, bubbly texture and a slightly sour taste, which is key to the flavor.

But I decided to stick to the gluten - free injera, which is not complicated or labour intensive to make at all, but takes five days of waiting for the teff mixture to ferment.