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.
For 4-6 servings
Learn more about ingredients & techniques with our EFL cooking guide
View GuidesInjeras:
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
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!
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.
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.
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.
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.
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?