I'm in the process of making this Ethiopian sourdough crepe. I have the
starter working and will be baking/cooking on Saturday. Has anyone here
made this bread?

Thanks.

Barry

barry wrote:
> I'm in the process of making this Ethiopian sourdough crepe. I have the
> starter working and will be baking/cooking on Saturday. Has anyone here
> made this bread?
>
> Thanks.
>
> Barry
>
>
Yes. In Canada, most Ethiopians bake it in square electric frying pans.
( usually Injeera is round). You just pour in the batter to make a thin
layer and remove it when done ( non tacky surface)
Ellen

"ellen wickberg" > wrote in message
news:ZnSkh.537112$R63.245394@pd7urf1no...
> barry wrote:
>> I'm in the process of making this Ethiopian sourdough crepe. I have the
>> starter working and will be baking/cooking on Saturday. Has anyone here
>> made this bread?
>>
>> Thanks.
>>
>> Barry
> Yes. In Canada, most Ethiopians bake it in square electric frying pans.
> ( usually Injeera is round). You just pour in the batter to make a thin
> layer and remove it when done ( non tacky surface)
> Ellen

I've done this in my panini press - although not with injera batter. I'd
like to try it though, if anyone knows of a supplier of teff flour in UK I'd
be grateful to be told.

Mary

ellen wickberg wrote:

> barry wrote:
>
>> I'm in the process of making this Ethiopian sourdough crepe. I have
>> the starter working and will be baking/cooking on Saturday. Has
>> anyone here made this bread?
>>
>> Thanks.
>>
>> Barry
>>
> Yes. In Canada, most Ethiopians bake it in square electric frying pans.
> ( usually Injeera is round). You just pour in the batter to make a thin
> layer and remove it when done ( non tacky surface)
> Ellen
That should work fine. One thing to note, if it wasn't in the recipes
you browsed, is that Injera is cooked on one side, only. This leaves
many open holes on the top, for sopping up sauce. They should be on the
order of a centimeter thick, and very flexible.

One local restaurant serves the Injera in what I understand to be the
traditional way, stacked like flapjacks on a side table. Another cuts
them into strips and rolls them, smooth side out, stacked in a basket.
They look exactly like facecloths stacked on the closet shelf!

As far as Dick's comments regarding celiac safety, millet is supposed to
be OK, as far as I know. I'm slightly allergic to wheat, and have no
problems with Injera at all...

Dave

Hello Barry & all;

"barry" > wrote in message
...
> I'm in the process of making this Ethiopian sourdough crepe. I have the
> starter working and will be baking/cooking on Saturday. Has anyone here
> made this bread?
I've used this recipe with great success:
http://www.innerlodge.com/Recipes/Br...ads/injera.htm

Enjoy!
Dusty

>
> Thanks.
>
> Barry
>

"Dave Bell" > wrote in message
et...
> ellen wickberg wrote:
>
>> barry wrote:
>>
>>> I'm in the process of making this Ethiopian sourdough crepe. I have the
>>> starter working and will be baking/cooking on Saturday. Has anyone here
>>> made this bread?
>>>
>>> Thanks.
>>>
>>> Barry
>>>
>> Yes. In Canada, most Ethiopians bake it in square electric frying pans.
>> ( usually Injeera is round). You just pour in the batter to make a thin
>> layer and remove it when done ( non tacky surface)
>> Ellen
> That should work fine. One thing to note, if it wasn't in the recipes you
> browsed, is that Injera is cooked on one side, only. This leaves many open
> holes on the top, for sopping up sauce. They should be on the order of a
> centimeter thick, and very flexible.
>
> One local restaurant serves the Injera in what I understand to be the
> traditional way, stacked like flapjacks on a side table. Another cuts them
> into strips and rolls them, smooth side out, stacked in a basket. They
> look exactly like facecloths stacked on the closet shelf!
>
> As far as Dick's comments regarding celiac safety, millet is supposed to
> be OK, as far as I know. I'm slightly allergic to wheat, and have no
> problems with Injera at all...
>
> Dave

The book I have, referred to above, paints a neat picture of making and
using Injera.

"Standing behind a large round pan set atop a clayoven, she worked quickly,
pouring the fermented dough from a dented old tomato can in a spiral onto
the hot pan, the covereing the griddle with a lid and sealing the edges with
a damp rag. After a few minutes, she lifted the lid and removed the injera
from the pan, adding it to the growing stack of injera at her side."

The pictures show this in some detail, with the cooked looking like nothing
so much as a giant waffle maker, without the grids. What I couldn't figure
out from the pictures is if the cover actually contacts the injera or just
acts as a cover.

"Each piece of injera is folded into neat, compact quarters for serving...At
the Ethiopian table, a piece of injera is unfolded and draped over the
table, like a tablecloth, and a variety of stews are ladled over the top.
Diners tear off pieces of injera to scoop up the stews, eventually eating
the actual "tablecloth" that has soaked up all the sauce." Sort of like an
Ethiopian trencher.

Barry

Barry wrote:

> »Each piece of injera is folded into neat, compact quarters for
> serving...At the Ethiopian table, a piece of injera is unfolded
> and draped over the table, like a tablecloth, and [...]«

Google has loads of neat images:
http://www.searchmash.com/search/images:injera

Cheers,

--
Klaus Alexander Seistrup
http://klaus.seistrup.dk/

On Thu, 28 Dec 2006 10:57:33 -0500, "barry" >
wrote:

>I'm in the process of making this Ethiopian sourdough crepe. I have the
>starter working and will be baking/cooking on Saturday. Has anyone here
>made this bread?

I tried it with two different recipes, and both came out unbearably
bitter. Nothing like the injera I get in restaurants around here. I
concluded that my t'eff was probably rancid or something. I'll try
again one of these days, but I have low motivation since I can buy it
in several places around here.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

barry wrote:

> The pictures show this in some detail, with the cooked looking like nothing
> so much as a giant waffle maker, without the grids. What I couldn't figure
> out from the pictures is if the cover actually contacts the injera or just
> acts as a cover.

Since the top surface is open holes, I'm pretty sure it just covers it,
to trap the heat. Two flats, like a panini grill, would seal both sides.

> "Each piece of injera is folded into neat, compact quarters for serving...At
> the Ethiopian table, a piece of injera is unfolded and draped over the
> table, like a tablecloth, and a variety of stews are ladled over the top.
> Diners tear off pieces of injera to scoop up the stews, eventually eating
> the actual "tablecloth" that has soaked up all the sauce." Sort of like an
> Ethiopian trencher.

Yep, quite unusual, to we US'ians. Almost like the Medieval Dinner
events, where they give you a platter and a knife...

Dave

On Thu, 28 Dec 2006 21:22:20 GMT, Dave Bell
> wrote:

>barry wrote:
>
>> The pictures show this in some detail, with the cooked looking like nothing
>> so much as a giant waffle maker, without the grids. What I couldn't figure
>> out from the pictures is if the cover actually contacts the injera or just
>> acts as a cover.
>
>Since the top surface is open holes, I'm pretty sure it just covers it,
>to trap the heat. Two flats, like a panini grill, would seal both sides.
>
>> "Each piece of injera is folded into neat, compact quarters for serving...At
>> the Ethiopian table, a piece of injera is unfolded and draped over the
>> table, like a tablecloth, and a variety of stews are ladled over the top.
>> Diners tear off pieces of injera to scoop up the stews, eventually eating
>> the actual "tablecloth" that has soaked up all the sauce." Sort of like an
>> Ethiopian trencher.
>
>Yep, quite unusual, to we US'ians. Almost like the Medieval Dinner
>events, where they give you a platter and a knife...
>
>Dave

We've a fine Ethiopian restaurant in Montclair, NJ, Mesob, that serves
the injera similarly to how it is described above.
http://www.mesobrestaurant.com/

Even more interesting is the Ethiopian coffee that is custom roasted
when ordered. Quite unusual, deep and rich tasting.

Boron

"Boron Elgar" > wrote in message
...
> On Thu, 28 Dec 2006 21:22:20 GMT, Dave Bell
> > wrote:
>
>>barry wrote:
>>
>>> The pictures show this in some detail, with the cooked looking like
>>> nothing
>>> so much as a giant waffle maker, without the grids. What I couldn't
>>> figure
>>> out from the pictures is if the cover actually contacts the injera or
>>> just
>>> acts as a cover.
>>
>>Since the top surface is open holes, I'm pretty sure it just covers it,
>>to trap the heat. Two flats, like a panini grill, would seal both sides.
>>
>>> "Each piece of injera is folded into neat, compact quarters for
>>> serving...At
>>> the Ethiopian table, a piece of injera is unfolded and draped over the
>>> table, like a tablecloth, and a variety of stews are ladled over the
>>> top.
>>> Diners tear off pieces of injera to scoop up the stews, eventually
>>> eating
>>> the actual "tablecloth" that has soaked up all the sauce." Sort of like
>>> an
>>> Ethiopian trencher.
>>
>>Yep, quite unusual, to we US'ians. Almost like the Medieval Dinner
>>events, where they give you a platter and a knife...
>>
>>Dave
>
> We've a fine Ethiopian restaurant in Montclair, NJ, Mesob, that serves
> the injera similarly to how it is described above.
> http://www.mesobrestaurant.com/
>
> Even more interesting is the Ethiopian coffee that is custom roasted
> when ordered. Quite unusual, deep and rich tasting.
>
> Boron

That looks like a winner restaurant!

Barry

On Thu, 28 Dec 2006 18:31:56 -0500, "barry" >
wrote:

>
>"Boron Elgar" > wrote in message
.. .
>
>> We've a fine Ethiopian restaurant in Montclair, NJ, Mesob, that serves
>> the injera similarly to how it is described above.
>> http://www.mesobrestaurant.com/
>>
>> Even more interesting is the Ethiopian coffee that is custom roasted
>> when ordered. Quite unusual, deep and rich tasting.
>>
>> Boron
>
>That looks like a winner restaurant!
>
>Barry
>
If you are heading north some weekend, let me know and The Hub and I
will meet you there.

It is relatively new and my only concern about the place is that many
restaurants open and disappear so quickly. They have been around for
close to a year, IIRC.

Boron

Boron Elgar wrote:
> On Thu, 28 Dec 2006 18:31:56 -0500, "barry" >
> wrote:
>
>> "Boron Elgar" > wrote in message
>> ...
>>
>>> We've a fine Ethiopian restaurant in Montclair, NJ, Mesob, that serves
>>> the injera similarly to how it is described above.
>>> http://www.mesobrestaurant.com/
>>>
>>> Even more interesting is the Ethiopian coffee that is custom roasted
>>> when ordered. Quite unusual, deep and rich tasting.
>>>
>>> Boron
>> That looks like a winner restaurant!
>>
>> Barry
>>
> If you are heading north some weekend, let me know and The Hub and I
> will meet you there.
>
> It is relatively new and my only concern about the place is that many
> restaurants open and disappear so quickly. They have been around for
> close to a year, IIRC.
>
> Boron

If you're heading farther north, we have a couple of Ethiopian
restaurants in New Haven. Lalibela is more traditional, similar to your
Mesob. Caffé Adulis describes itself as "Ethiopian/Eritrean" (draw what
conclusions you like about that part) and is much more of a happening
place. Much of the food is fresh and more lightly cooked (rather than
the long-simmered stews) and could I guess be more accurately called
nouvelle Ethiopian or Euro-Ethiopian fusion. But both places serve at
least some dishes on top of a platter of injera, with a plate (free
refills) of rolled up strips of injera on the side. As for the coffee,
Ethiopia is where the plant is native to; they've been brewing it there
longer than anyplace else on earth. Between the two New Haven
restaurants, Lalibela may be less exciting (although more traditional),
but their coffee is amazing.

On Fri, 29 Dec 2006 01:11:09 -0500, Dick Margulis
> wrote:

>Boron Elgar wrote:
>> On Thu, 28 Dec 2006 18:31:56 -0500, "barry" >
>> wrote:
>>
>>> "Boron Elgar" > wrote in message
>>> ...
>>>
>>>> We've a fine Ethiopian restaurant in Montclair, NJ, Mesob, that serves
>>>> the injera similarly to how it is described above.
>>>> http://www.mesobrestaurant.com/
>>>>
>>>> Even more interesting is the Ethiopian coffee that is custom roasted
>>>> when ordered. Quite unusual, deep and rich tasting.
>>>>
>>>> Boron
>>> That looks like a winner restaurant!
>>>
>>> Barry
>>>
>> If you are heading north some weekend, let me know and The Hub and I
>> will meet you there.
>>
>> It is relatively new and my only concern about the place is that many
>> restaurants open and disappear so quickly. They have been around for
>> close to a year, IIRC.
>>
>> Boron
>
>If you're heading farther north, we have a couple of Ethiopian
>restaurants in New Haven. Lalibela is more traditional, similar to your
>Mesob. Caffé Adulis describes itself as "Ethiopian/Eritrean" (draw what
>conclusions you like about that part) and is much more of a happening
>place. Much of the food is fresh and more lightly cooked (rather than
>the long-simmered stews) and could I guess be more accurately called
>nouvelle Ethiopian or Euro-Ethiopian fusion. But both places serve at
>least some dishes on top of a platter of injera, with a plate (free
>refills) of rolled up strips of injera on the side. As for the coffee,
>Ethiopia is where the plant is native to; they've been brewing it there
>longer than anyplace else on earth. Between the two New Haven
>restaurants, Lalibela may be less exciting (although more traditional),
>but their coffee is amazing.


We do get up that way once in awhile. Both places sound interesting
and I will add them to my file.

The Hub and I are notorious for taking a 2 hour ride just to find such
places.

Boron

"Dave Bell" > wrote in message
. net...
>

>... Almost like the Medieval Dinner events, where they give you a platter
>and a knife...

You should have your own knife! They're not shared.

Mary

Mary Fisher wrote:
> "Dave Bell" > wrote in message
> . net...
>
>
>>... Almost like the Medieval Dinner events, where they give you a platter
>>and a knife...
>
>
> You should have your own knife! They're not shared.
>
> Mary
>
>
Perhaps "trencher" would have been more precise, implying individual
servings. Unfortunately, the lawyers seem to have gotten to them, as
well. One of our daughters attended such a dinner with a high school
group, when they were performing ay Disneyland. Now you apparently get
pre-cut food, and no knives...

Dave

"Dave Bell" > wrote in message
t...
> Mary Fisher wrote:
>> "Dave Bell" > wrote in message
>> . net...
>>
>>
>>>... Almost like the Medieval Dinner events, where they give you a
>>>platter and a knife...
>>
>>
>> You should have your own knife! They're not shared.
>>
>> Mary
>>
>>
> Perhaps "trencher" would have been more precise, implying individual
> servings.

That would only be the alternative word for 'platter'. Your knife is
personal, it's very bad form for anyone else to use it.

> Unfortunately, the lawyers seem to have gotten to them, as well. One of
> our daughters attended such a dinner with a high school group, when they
> were performing ay Disneyland. Now you apparently get pre-cut food, and no
> knives...

Well, What else would you expect in Disneyland :-)

Mary
>
> Dave

Mary Fisher wrote:
> "Dave Bell" > wrote in message
> t...
>
>>Mary Fisher wrote:
>>
>>>"Dave Bell" > wrote in message
gy.net...
>>>
>>>
>>>
>>>>... Almost like the Medieval Dinner events, where they give you a
>>>>platter and a knife...
>>>
>>>
>>>You should have your own knife! They're not shared.
>>>
>>>Mary
>>>
>>>
>>
>>Perhaps "trencher" would have been more precise, implying individual
>>servings.
>
>
> That would only be the alternative word for 'platter'. Your knife is
> personal, it's very bad form for anyone else to use it.
>
>
>>Unfortunately, the lawyers seem to have gotten to them, as well. One of
>>our daughters attended such a dinner with a high school group, when they
>>were performing ay Disneyland. Now you apparently get pre-cut food, and no
>>knives...
>
>
> Well, What else would you expect in Disneyland :-)
>
> Mary

Well, not *in* Disneyland. It's a club nearby in Anaheim...

I've made injera several times by mixing a thin batter of 50% teff flour
(from local ethiopian market, benefits of living is a big city!) and 50% AP
flour with enough water to make a crepe batter consistancy, then adding salt
and a little bit of my sour starter and letting it sit overnight. I cook it
on a 10" non-stick skillet coated with a niter kebbeh over medium heat until
the center is well set, then roll the injera and store until it is time to
serve. Always a hit at home!

"LabRat" > wrote in message
...
> I've made injera several times by mixing a thin batter of 50% teff flour
> (from local ethiopian market, benefits of living is a big city!)

Ah - that might answer my sourcing question, thank you.

We have every kiind of shop imaginable just down the road and I always
forget about them unless I want certain items (almond oil, rosewater etc.)

I'll look next time I'm down there.

Mary

In article >,
says...
> I'm in the process of making this Ethiopian sourdough crepe. I have the
> starter working and will be baking/cooking on Saturday. Has anyone here
> made this bread?
>
> Thanks.
>
> Barry
>
Here's a news item regarding the stuff:
----------------------------
ADDIS ABABA, Ethiopia (YAB News Service 3.1.07) The normally chaotic
morning rush in the Capital was further disrupted today when a three-
wheeled bread delivery van overturned in the busy Merkato central market
district. Following a brief investigation by authorities, traffic flow
was restored within two hours. Eyewitness reports indicated that the
vehicle was overloaded. One bystander reported, "It looked as though
the driver was having a really teff time steering the van." Ambulance
personnel reported that the driver suffered only superficial injeras,
and refused medical treatment at the scene. Whole grainy video footage
at 11.
----------------------------
Bob