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Topic: Injera


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In the News (Sat 20 Jul 19)

  
  Injera
Other injeras are served on the side and torn into pieces to be used as grabbers for the food on the "tablecloth" injera.
INJERA Ingredients: 3/4 cup teff, ground fine (this may be done either in a flour mill or in a blender after moistening in 3 1/2 cups water) salt sunflower or other vegetable oil 1.
Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack.
www-2.cs.cmu.edu /~mjw/recipes/ethnic/injera.html   (464 words)

  
 Injera - Ethiopian staple bread
Injera is the Ethiopian staple bread (staple = a principal dietary item, such as flour, rice, or corn) its thin crepe like flat bread that the dishes such as Wots, Tibs and Fitfit are served on.
Injera is unique to Ethiopia, from its distinct taste and main ingredient the Teff cereal.
Injera preparation usually takes two to three days, the teff is milled into powder then mixed in water along yeast and small quantity of flowers.
www.ethiopianrestaurant.com /injera.html   (861 words)

  
 Science of Bread: Ethiopian Injera Recipe
Injera also lines the tray on which the stews are served, soaking up their juices as the meal progresses.
Injera is made with teff, a tiny, round grain that flourishes in the highlands of Ethiopia.
Injera should be thicker than a crêpe, but not as thick as a traditional pancake.
www.exploratorium.edu /cooking/bread/recipe-injera.html   (640 words)

  
 Injera
Injera is made in large circles which are used in two ways for the meal.
After the injera are consumed, the injera bread that lines the tray is eaten.
Injera is made from a fermented sourdough batter.
www.pakupaku.info /ethiopian/injera.shtml   (257 words)

  
 RecipeCenter - Injera (ethiopian flat bread)
The injera is cooked only on one side and the bottom should not brown.
If the first injera is undercooked, try using less of the mixture, perhaps ΒΌ cup, and maybe cook it a bit longer.
Injera should be soft and pliable so that it can be rolled or folded, like a crepe.
www.recipecenter.com /Recipe.asp?code=8995   (208 words)

  
 Simonsberg - The masters of fine cheese. - Gateau of Cream cheese with Injera   (Site not responding. Last check: )
A variety of stews and salads are placed upon the Injera for serving.
Small pieces of Injera are torn off and used to grasp the stews and salads for eating; serving not only as food but also as utensil and plate as well.
When you are ready to make the Injera, add the baking soda and salt and let the batter sit for a further 10 to 15 minutes.
www.parmalat.co.za /simonsberg/recipe_10.php   (386 words)

  
 Authentic Injera (aka Ethiopian Flat Bread) Recipe | Recipezaar
I love eating Ethiopian food, and along with the lovely spicy flavors, injera is a principal reason for that.
Cook briefly, until holes form in the injera and the edges lift from the pan; Do not let it brown, and don't flip it over as it is only supposed to be cooked on one side.
To serve, lay one injera on a plate and ladle your chosen dishes on top (e.g., a lovely doro wat or alicha).
www.recipezaar.com /96980   (491 words)

  
 Bread: Ethiopian Flat Bread (Injera)
Use 1/2 cup batter per "injera" for a 12-inch pan or 1/3 cup batter for a 10-inch pan.
Lay each "injera" on a clean towel for a minute or two, then stack in covered dish to keep warm.
Finished "injera" will be thicker than a crepe, but thinner than a pancake.
www.cyber-kitchen.com /ubbs/archive/AFRICAN/Bread_Ethiopian_Flat_Bread_Injera.html   (219 words)

  
 Accidental Hedonist - Yet'ef Injera   (Site not responding. Last check: )
I've made a similar comparison previously, but it does bear repeating: Injera is to Ethiopia as the tortilla is to Mexico.
T'ef injera requires you to ferment the bread for a couple of days.
The injera will be done when the edge of the bread starts pulling away from the bottom of the skillet.
www.accidentalhedonist.com /print.php?p=1342   (495 words)

  
 Allrecipes | Recipe Reviews: Injera
Teff is related to but different from millet, and has its own symbiotic yeast that interacts badly with bakers' yeast, which makes it best for recipes that do not add more yeast.
Maybe that is why one reviewer had trouble when she substituted teff flour for the millet flour.
Injera is a a little tricky, but once you get the hang of it, it's easy.
allrecipes.com /Recipe/Injera/Reviews.aspx   (274 words)

  
 Ethiopian Flat Bread(Injera) Printable Recipe Cook Book   (Site not responding. Last check: )
NOTES: Injera, a spongy crepe-like bread (slightly sour), is almost always eaten with Ethiopian stews.
The injera are layered on a round table and the stews are piled on top -- then more injera are used to scoop up and eat the stew.
And of course once the stew is gone the injera underneath it are suffused with all the yummy juices.
www.recipe-cookbook.com /print_recipe.jsp?id=42   (361 words)

  
 Eritrea - Cuisine
The two staples are kitcha, which is a very thin, baked unleavened wheat bread or pancake and injera, a spongy pancake made from taff, wheat and/or barley, maize or sorghum.
Injera is eaten with stew, usually called zigni, made from whatever is available (meat or fish, vegetables or a combination of the two).
When it is served several injera are usually put on a tray and the stew poured into the middle.
home.planet.nl /~hans.mebrat/eritrea-cuisine.htm   (786 words)

  
 Injera
Injera is made in large circles which are used in two ways for the meal.
After the injera are consumed, the injera bread that lines the tray is eaten.
Injera is made from a fermented sourdough batter.
www.africanmarket.com /front/prodtype.asp?prodtype=869   (296 words)

  
 Hands On: Mirte' Stoves - Ethiopia
Injera baking is an unpleasant and dangerous activity.
Compared to traditional injera baking, all these materials improve the efficiencies of the stove by nearly 100% in household use and fuel consumption is reduced by 50 %.
They are also the primary beneficiaries of the improved stoves, both as household cooks and as small-scale commercial injera bakers who bake and sell from their homes and often depend on injera baking as their sole source of income.
www.tve.org /ho/doc.cfm?aid=240&lang=English   (947 words)

  
 Injera Recipe
Injera is a very sour pancake that is eaten with the wat.
Injera is a grey, 3 foot in diameter pancake.
After you've eaten your injera, all that will be left is the original injera that had covered the tray.
www.musical-saw.com /injera.htm   (526 words)

  
 Business in Development Network - Fuel efficient injera stoves in Ethiopia
Injera is a flatbread made from teff that is baked upon a griddle, which is most often heated by means of an open wood fire.
Baking injera accounts for over 50% of all primary energy consumption and over 75% of all household energy consumption.
Due to the shortage of firewood in growing Ethiopian communities, baking injera on open fire is becoming increasingly expensive.
www.bidnetwork.org /artefact-16159-en.html   (1474 words)

  
 Food Network
(Injera is not a crepe) Since teff may not be readily available, you can employ rice flour, yeast and powdered millet in place of TEFF, wheat flour and self rising flour to acheive slightly similar texture and consistency to "real injera", although the taste will be off(won't be sour).
If you real mean to bake authentic injera, no need to add self rising flour, baking powder/soda or commercial yeast which alter the real taste & texture of teff injera.
Injera need to be sour so it will take some of the bite out of the Hot/spicy stew.
www.foodnetwork.com /food/my_recipe_box/review/0,1973,FOOD_9919_34408,00.html   (467 words)

  
 Ethiopian Vegetarian Recipes   (Site not responding. Last check: )
Place some yogurt or cottage cheese alongside a serving of w'et on the injera and pass more injera at the table.
Serve with injera and yogurt or cottage cheese following the same serving and eating procedure as for Yemiser W'et.
Stack the injera one on top of the other as you cook, covering with a clean cloth to prevent their drying out.
pages.interlog.com /~john13/recipes/ethiopia.htm   (791 words)

  
 washingtonpost.com: Break Bread at Meaza
It's been a while since I had that happy an encounter, but the injera at Arlington's Meaza -- injeras, in fact, the darker made entirely of teff and the paler half teff, half whole wheat -- has reconciled me to what can only be called the white-breading of many Washington Ethiopian restaurants.
Teff, the small but nutritionally potent grain traditionally used for making injera, is expensive to import, and most Ethiopian kitchens and injera bakeries in the area have switched to part-teff blends or use buckwheat and other similarly sour doughs instead.
However, just as weekends are packed, Mondays the kitchen can seem exhausted: While the injera and collards were as good as usual, the fish was a trifle strong, and the ribs were leftovers-hard and almost seemed already stripped.
www.washingtonpost.com /ac2/wp-dyn/A60005-2004Nov18?language=printer   (832 words)

  
 Penn Current | Movable Feast
We mention injera up front because your response to this unleavened “bread”—made from a grain called teff, Ethiopia’s staple crop—will largely dictate whether you love or hate this East African cuisine.
Injera’s spongy texture, porous with lots of air bubbles, makes it an excellent tool for mopping up tasty stews.
And the mounds of stew arrayed on the pancake in burnished shades of orange, red and brown, are spicy and delicious.
www.upenn.edu /pennnews/current/2005/120805/movablefeast.html   (518 words)

  
 The Murulle Foundation - Culture of Ethiopia   (Site not responding. Last check: )
When served, injera is usually spread out over a large plate or table with meat or vegetable stews (wot) served on top.
The injera acts as a plate where participants tear off pieces with their hands and use it to scoop up the main dishes.
After the main courses are finished, remnants of the injera (soaked with the sauces) are the last to be eaten.
www.murulle.org /culture/culture.htm   (2081 words)

  
 Injera (Ethiopian flatbread) Recipe - Rice/Grains - MyRecipes.com   (Site not responding. Last check: )
Place one injera flat on each of six dinner plates and top with stew.
Injera: Authentic injera is made from fermented teff, a grain common in Ethiopia.
The bread's spongy, bubbly texture is similar to that of a pancake.
food.aol.com /food/recipefinder.dyn?action=displayRecipe&recipe_id=1157814   (349 words)

  
 Injera Bread (Yesinde Injera)
Traditionally, a large tray is covered with concentric circles of Injera, and the different selections of food are piled on top of the bread.
Add the club soda and the water and stir the batter until it is smooth and rather thin.
Cook the Injera until small holes appear on the surface, then remove the bread.
www.1worldrecipes.com /recipe.asp?r=880   (196 words)

  
 The Ethiopia Issue
.not to be confused with Injera that was served for lunch or dinner, because Injera served for lunch or dinner was lunch or dinner, which had nothing to do with breakfast, even though it was the same Injera.
So, I dumped out my Injera while my sister Qelemwa watched with what appeared to be an approval, an "approval" she would see fit to share with our parents later on.
She quietly worked her magic, and voila, there was bermil-full of Teff for yet another month of Injera even as the family size increased, but Father's income remained the same since the shumet kept eluding him.
www.seleda.com /apr02/ayinjera.shtml   (1995 words)

  
 Injera -- ETHIOPIAN FOOD @ Sellassie WWW
To eat, pieces are torn off of extra injera and used to scoop up the food.
Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack pancakes.
We ate with our hands, tearing off little petals of injera and collecting with them large amounts of all sorts of foods.
sellassie.ourfamily.com /culture/food/injera.html   (913 words)

  
 Tunza The UNEP Magazine for Youth - For Young People, by Young People, About Young People   (Site not responding. Last check: )
This sour flat bread is made from teff, a grain rich in iron and high in protein that grows abundantly in the hot, dry climate of Ethiopia.
Heaps of food and stew are placed on the cloth, and no silverware is necessary, for you just rip off a piece of injera and use it to scoop everything up.
Pour in enough batter to cover the bottom of the skillet and spread around immediately by turning and rotating the skillet in the air.
www.ourplanet.com /tunza/issue0103en/pages/injera.html   (221 words)

  
 Vegetarian Recipes Around the World - Ethiopian Flat Bread (Injera)
To serve, overlap a few injera on a platter and place stews on top (I think most kinds of spicy bean or veggie stews/curries would be great with this.
I calculated that if you make 15 12-inch injeras, each would be about 120 calories, 3% CFF.
For a more authentic injera, add 1/2 cup teff flour (teff is a kind of millet) and reduce the whole wheat flour to 1/4 cup.
www.ivu.org /recipes/african/ethiopian-j.html   (339 words)

  
 W4E: Quick Injera Recipe (Ethiopian crepe) | Ethiopia
Remove the injera to a warm platter and repeat with the rest of the batter, wiping the skillet clean with the paper towel each time.
After the batter is used up, brush each injera all over with the lemon juice.
This recipe approximates the true injera, which is made from a fermented sourdough.
www.whats4eats.com /recipes/r_st_injeraquick.html   (221 words)

  
 Ethiopian Millennium - Recipes
The night before baking your injera, combine the self-raising wheat and sorghum flour as well as the yeast in a big bowl and knead well using warm water.
Leave the mixture to ferment in a warm place overnight; the next morning, when you are ready to start baking, add about 500ml of warm water and mix well making sure that the mixture is quite runny; leave it for about 10 minutes.
So be very sensible as to what amount of water you need to add in order to make it quite a runny mixture, but not too runny.
www.ethiopianmillennium.com /INJERA_002.html   (195 words)

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