Tuesday, March 27, 2012

Injera, Berbere & Red Lentils

Recipe for Fake Injera - 
The real deal would have Teff Flour.  I have yet to get any Teff flour.  
So, I can't tell you how much different this would be if I was using it.
Injera is much like a thick crepe or a thick pancake or maybe a bit like a tortilla.
It is very simple to prepare, but like crepe batter, should be mixed a bit ahead of time.

Here are the things I whisk together -
2 cups Self Rising Flour
1/3 cup Whole Wheat Flour
1/3 cup Cornmeal
2/3 teaspoon Active Dry Yeast
2 1/3 cup Warm Water

Cover & let it sit out for several hours, at least ( a day even).
Your batter needs to be bubbly & stretchy.
Now put about 2 cups of the batter into your blender.
Add some water, about 1/2 cup, & blend so it is pourable like a crepe batter.

It is a crepe pan that I actually use to cook mine.
You can use cast iron or non-stick.
Heat a dry pan (no oil!) to medium to med-high.
Swirl about 1/3 cup of batter in your hot pan & cook without disturbing.
You don't flip the Injera.  Just cook until done through, with tons of little bubbles across the surface.
It doesn't burn easily.  But, if it is on the thin side, & cooked too long, it will be crispy like a chip.
You don't want that.
You want a soft, flexi bread to dip in your lentils.
I pile mine in a towel, while they are all finishing, before serving.

Now onto the Ethiopian Red Lentils.
This is a slight adaption from the Saveur Ethiopian Lentil Stew

1 1/2 cup Red Lentils (or maybe called pink - they are more of a coral color, though)
4 teaspoons Butter
1/2  Yellow Onion, small diced
4 cloves Garlic, finely chopped
small can of Diced Tomatoes
3 Tablespoons Berbere  (of what?!!  I'll give you the recipe below.  It's an Ethiopian Spice mix.)
3 cups Water
Salt, to taste

Saute your onions in the butter, until onions are soft.  Add in garlic & saute for another minute.
Add in tomato & lentils.  Stir in Berbere.  Pour in 3 cups of water.
Bring to a gentle boil, then reduce heat to keep a gentle simmer.
Partially cover, but come back to your pot to stir occasionally.
Cook for about 40 minutes.

Go over to Saveur for the Berbere - Ethiopian Spice Mix

Eat!  Remember you don't need flatware.  You can just use the Injera to eat your lentils with.

No comments: