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LOCATION: Recipes >> Ethnic >> In Ethiopia the injeera are prepared with teff, a grain of the

Print this Recipe    In Ethiopia the injeera are prepared with teff, a grain of the

millet family, but this recipe calls white flour.

Injeera (Ethiopian Pancakes)
Yield: About 20 pancakes

1 teaspoon dry yeast
2-1/2 cups warm water
4 cups flour
1 teaspoon baking powder
Oil

Dissolve the yeast in the water, add it to the flour, and mix well.
Let the mixture stand at room temperature overnight. (In winter
it takes 2 days to allow fermentation.)

Stir in the baking powder and let the mixture stand for 10 minutes.

Put about 1/2 teaspoon oil in large skillet, add about 1/2 cup of
the batter, and fry over low heat for 1 or 2 minutes. When bubbles
appear, cover the skillet for 15 seconds. Turn out the pancake to
a dish. Prepare all the pancakes this way, frying on one side
only.

The injeera are served at room temperature with meat and vegetable
dishes.



Shuroe (Spiced Chick-Pea Flour Mis and Sauce)
Serves 2

1 cup chick-pea flour (besan)
1/2 teaspoon ground tumeric
1/2 teaspoon grated fresh gingerroot or ground ginger
1/4 teaspoon paprika
1/4 teaspoon hot red chili powder
1/4 teaspoon ground aniseed

1 cup water
1 teaspoon corn oil
2 tablespoons chick-pea flour mix
1/2 teaspoon salt

Mix together the chick-pea flour, tumeric, ginger, paprika, hot
chili and aniseed. Mix well and set aside.

To prepare the sauce, bring the water and oil to a boil in a skillet,
add 2 tablespoons of the mix and the salt and simmer over low heat
for 3 to 4 minutes. The sauce will thicken quickly to a thick
puree.

Serve warm with injeera. Or serve the sauce with any stew as a
side dish.

Reserve the balance of the shuroe mix for another occasion.



Atar Allecha (Spiced Green-Pea Puree)
Serves 4

1 small onion, chopped (1/3 cup)
2 garlic cloves, chopped fine
1 tablespoon corn oil
1 cup green split peas, covered with water for 1 hour, cooked for
1/2 hour, drained and mashed

1/2 teaspoon ground tumeric
1/2 teaspoon salt
1 small hot green chili, chopped fine (2 to 3 teaspoons)
1 cup water

Stir-fry the onion and garlic in a dry pan over moderately low heat
for 2 minutes. Add the oil and stir-fry for 1 minute.

Add the mashed peas, tumeric, salt and chili; mix well. Add the
water and cook for 3 to 4 minutes to reduce the mixture to a thick,
green, well-spiced puree.

Serve warm with injeera.

Variation: If you substitute 1 cup of red Egyptian lentils for
the green split peas and follow the same instructions, you will
have Misr Allecha.

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