Entree: Eritrea – እንጀራ ጸብሒ ➤ Injera tsebhī (Sourdough-fermented spongy flatbread served with a richly spiced Eritrean stew)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 1 hr 50 min

Additional 24 hrs

Total 26 hrs 35 min

Ingredients

For the injera batter:
- 3 cups (360 g) teff flour (brown or mixed teff)
- 3 to 3 1/2 cups (720–840 ml) water, divided and more as needed to adjust batter
- 1/4 tsp (1.25 ml) active dry yeast, optional to speed fermentation
- 1/2 tsp (2.5 g) salt, added just before cooking
- Oil or nonstick spray for the skillet

For the tsebhi (beef stew):
- 1 lb (454 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) niter kibbeh or ghee (clarified butter with spices)
- 2 medium yellow onions, thinly sliced, about 12 oz (340 g)
- 4 cloves garlic, minced, about 0.5 oz (15 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (18 g) berbere spice blend, adjust to heat preference
- 2 tbsp (30 g) tomato paste
- 1 cup (240 g) crushed or diced tomatoes (canned or fresh)
- 2 cups (480 ml) beef stock or water
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 tbsp (15 ml) lemon juice or to taste
- Fresh chopped cilantro or parsley for garnish, optional

Instructions

1. Make injera batter: In a large bowl, whisk teff flour with 3 cups (720 ml) water until smooth. If using yeast, dissolve it in 2 tbsp (30 ml) warm water first and add. Cover loosely and leave at room temperature 24–48 hours to ferment until bubbly and slightly sour. If batter is very thick after fermentation, thin with water to a pourable crepe-batter consistency (about 3–3 1/2 cups / 720–840 ml total).
2. Prepare tsebhi: Pat beef dry and season lightly with salt and pepper. In a heavy pot over medium heat, melt the niter kibbeh or ghee. Add the sliced onions and cook slowly until deeply softened and lightly caramelized, about 15–20 minutes.
3. Add the minced garlic and ginger to the onions and cook 1–2 minutes. Stir in the berbere and cook briefly to bloom the spice, about 1 minute, then add tomato paste and cook 2–3 minutes.
4. Add the beef cubes, turning to coat with the spiced onion mixture. Sear the beef for 3–4 minutes to brown the edges.
5. Pour in the crushed tomatoes and beef stock (or water). Bring to a boil, then reduce heat to low, cover partially, and simmer gently until the beef is tender, about 1 to 1 1/2 hours. Stir occasionally and add a splash of water if the stew reduces too quickly.
6. When the beef is tender, adjust seasoning with salt, pepper, and lemon juice to brighten the flavors. Keep warm while preparing the injera.
7. Cook injera: Stir salt into the fermented batter just before cooking. Heat a 10–12 inch (25–30 cm) nonstick skillet or traditional mitad over medium-high heat until very hot. Lightly oil or spray the surface.
8. Pour about 1 cup (240 ml) batter into the hot skillet, starting at the outer edge and spiraling in to cover the surface thinly. Cover with a lid and cook until many holes (eyes) form across the surface and the top sets, about 2–3 minutes. Do not flip; injera cooks on one side only.
9. Lift injera with a spatula and cool on a clean cloth or plate. Repeat with remaining batter. Stack injera, keeping them covered so they stay moist.
10. To serve, arrange injera on a large platter, ladle generous portions of tsebhi onto the injera, and garnish with chopped cilantro or parsley if desired. Traditionally eaten by tearing pieces of injera and using them to scoop up the stew.