Injeras Italian way

491 kcal

Injeras (Ethiopian crepes) are traditionally served with different dishes on top; let your imagination run wild! However, our team has hand-curated the following 5 dishes in honor of Ethiopian and Italian flavors: Broccoli Pesto, Pumpkin Caponata, Red Lentil filling, Grilled Okras and Cabbage Balsamic.

Ingredients

For 4-6 servings

Learn more about ingredients & techniques with our EFL cooking guide

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  • Injeras:

  • 180

    g

    teff flour

  • 90

    g

    wheat flour

  • 400

    ml

    warm water

  • 5

    ml

    vinegar

  • 2

    yeast

  • Broccoli pesto:

  • 125

    broccoli head

  • 10

    g

    basil

  • 5

    g

    yeast flakes

  • 5

    g

    pine nuts

  • 1

    garlic cloves

  • 15

    ml

    olive oil

  • 25

    ml

    soy cuisine (soy cream)

  • 5

    ml

    lemon juice

  • salt

  • Pumpkin caponata:

  • 60

    g

    onion

  • 1

    garlic cloves

  • 15

    g

    capers

  • 1

    tsp

    curry powder

  • 1

    tsp

    crushed red pepper

  • 10

    ml

    white balsamic vinegar

  • 15

    ml

    olive oil

  • salt to taste

  • 225

    g

    pumpkin

  • 25

    g

    olives

  • 100

    g

    peeled tomatoes

  • Red Lentil filling:

  • 90

    g

    lentil

  • 35

    g

    onion

  • 30

    g

    carrot

  • 1

    tsp

    pepper

  • 1

    tsp

    tomato paste

  • 1

    garlic clove

  • 1

    bay leaves

  • salt and pepper

  • Grilled okras:

  • 150

    g

    okras

  • 1

    tsp

    cumin powder

  • 1

    tsp

    coriander powder

  • 2

    tsp

    black pepper

  • 2

    tsp

    onion powder

  • 2

    tsp

    garlic powder

  • 4

    tsp

    Italian herbs

  • 30

    ml

    oil

  • Cabbage balsamico:

  • 200

    g

    white cabbage

  • 1

    garlic

  • 15

    ml

    oil

  • 5

    ml

    red balsamic vinegar

  • salt and pepper

Injeras

In a large mixing bowl, combine the flour, yeast and water. Cover with some plastic wrap on the bowl. Let it sit for 1 hour.

Heat a non-stick skillet very hot (8 on inductie). Drizzle 1 tbs of oil on the pan.

Using a ladle, drop some injera batter onto the pan, just like how you would make crepes – the only difference is that this instant injeras will bubble a bit. Let the bubbles pop. Once the bubbles have popped, turnover and cook the other side too. Once both sides are golden brown, stack on plates.

Add the toppings below to complete the dish!

Broccoli Pesto

Cut the broccoli into small florets, and let it steam for 3-5 minutes in the steamer.

Warm a frying pan on low heat. Add pine nuts and roast for 2 minutes, stirring constantly. Be careful to not burn them. Transfer into a bowl to cool down.

Wash the basil and cut roughly into big pieces. Put this into a food processor together with the steamed broccoli, basil, nutritional yeast, pine nuts, garlic, olive oil, lemon juice, salt, and soy cuisine. Mix until you have a thick green pesto paste.

Pumpkin caponata

Cut the pumpkin into 1 cm cubes and cut the olives in halves. Cut the peeled tomatoes and onions into small cubes. Mash the garlic cloves in a small bowl.

Next, heat the oil in a deep pan with a lid. Fry the onions until caramelized for about 5 minutes. Add the pumpkin and peeled tomatoes with the juice of station 5. Stir well. Add curry powder, salt, red pepper, and balsamic vinegar. Put the lid on. Cook in moderate heat (5-6) for 10-15 minutes and put the lid on. Add a bit of water if it is too dry.

Red Lentil filling

Soak the lentil for at least 1 hour, or overnight.

Cut the onions and carrots into small cubes and mash the garlic cloves.

Heat 2 tbsp oil in a deep pan with lid. Fry the onions for 5 minutes. Add the rest of the ingredients and ½ cup water. Let it cook for 20 minutes until the lentils are cooked well.

Grilled okras

If you are unfamiliar with, Okra (also known as lady’s finger), it is a vegetable indigenous to Ethiopia. It is a flowering plant known for its edible seed pods that are highly nutritious. It can be used as a thickener in broths or soup but is also tasty on the grill! The recipe is as follows:

Preheat the oven to 200 degrees.

Place 4-5 okras on a skewer stick.
Mix all of the ingredients in a bowl to make the seasoning.
Brush the okras with this mixture.
Grill in the oven until nice browned/blackened.

Cabbage balsamico

Preheat the oven to 180 degrees.

Cut the white cabbage very thin with a mandolin.

Mash the garlic cloves. Mix all in a bowl. Knead the cabbage well with your hands until soft.

Spread on an oven tray (covered with baking paper). Bake about 15 minutes until soft.

Did you know that cabbage is one of Ethiopia’s most important crops?