Entree: Ethiopia – Somali Ethiopian – Canjeero with Suqaar (Spongy fermented flatbreads served with a spiced sautéed diced meat and vegetable stew)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 6 hrs

Total 7 hrs

Ingredients

- Batter for canjeero:
  - 2 cups (240 g) all-purpose flour
  - 1/2 cup (60 g) fine semolina or fine wheat flour
  - 1 tsp (5 g) active dry yeast
  - 1 tsp (4 g) granulated sugar
  - 1/2 tsp (3 g) salt
  - 2 cups (480 ml) lukewarm water, plus more as needed to adjust batter
  - 2 tbsp (30 ml) vegetable oil for batter
  - Oil or butter for cooking (as needed)
- Suqaar (spiced meat):
  - 1 lb (454 g) beef chuck or sirloin, trimmed and cut into 1/2-inch (1 cm) cubes
  - 2 tbsp (30 ml) vegetable oil
  - 1 large onion, approx. 8 oz (225 g), thinly sliced
  - 2 garlic cloves, minced (about 6 g)
  - 1 tsp (5 g) ground cumin
  - 1 tsp (2 g) ground coriander
  - 1/2 tsp (1 g) ground turmeric
  - 1/2 tsp (1 g) ground black pepper
  - 1 tsp (2 g) salt, or to taste
  - 1 medium tomato, chopped, about 1 cup (240 g)
  - 1 medium green bell pepper, chopped, about 1 cup (150 g) (optional)
  - 1/2 cup (120 ml) water or beef stock
  - 1 tbsp (15 g) tomato paste (optional, for deeper flavor)
  - Fresh cilantro or parsley for garnish

Instructions

1. Step 1: Make the canjeero batter by whisking together flour, semolina, yeast, sugar, and salt in a bowl. Gradually add 2 cups (480 ml) lukewarm water and 2 tbsp (30 ml) oil until a thin, pourable batter forms (consistency of heavy cream). Cover and leave at room temperature to ferment 4–12 hours or overnight until bubbly and slightly tangy.
2. Step 2: After fermentation, stir batter; if too thick add a tablespoon of water at a time to reach a thin pancake batter. Heat a nonstick skillet or traditional saj/griddle over medium heat and lightly oil. Pour a ladleful of batter and swirl to form a thin round; cook covered until surface is set and full of tiny holes and bottom is lightly browned, about 1–2 minutes. Do not flip; remove and keep stacked. Repeat to make 8–12 canjeero.
3. Step 3: For the suqaar, heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat. Add beef cubes and brown in batches until nicely seared; remove and set aside.
4. Step 4: In the same skillet lower heat to medium, add sliced onion and sauté until translucent, 5–7 minutes. Add minced garlic and cook 30 seconds. Stir in ground cumin, coriander, turmeric, black pepper, and salt; cook until fragrant, about 1 minute.
5. Step 5: Add chopped tomato, green pepper (if using), and tomato paste (if using). Cook until tomato breaks down, 3–5 minutes. Return browned beef to skillet, add 1/2 cup (120 ml) water or beef stock, reduce heat, cover, and simmer until beef is tender and sauce is reduced to a coating consistency, about 15–20 minutes.
6. Step 6: Taste and adjust seasoning; garnish with chopped cilantro or parsley. Serve warm suqaar alongside or on top of canjeero; tear pieces of canjeero to scoop the meat and enjoy immediately.