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Horn of Africa · 1h 30m · Medium

Injera with misir wat

Sourdough flatbread meets slow-cooked red lentils berbere-spiced.

Injera is a two-day affair if you start from scratch — this version uses a quick yeasted batter. The misir wat is the easier part; let it cook until the oil separates.

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Method

  1. 01
    1h 30m

    Start the injera batter

    Mix flours, yeast, salt, and warm water. Cover, leave in a warm place for 1-2 hours until bubbly.

  2. 02
    40m

    Cook the misir wat

    Simmer lentils 20 min until soft. In a separate pan, sauté onion in niter kibbeh, add garlic, berbere, tomato paste. Combine. Cook 15 min more until thick and oil separates.

  3. 03
    2m

    Cook the injera

    Pour a thin layer of batter onto a hot non-stick pan. Cover. Cook 2 minutes until surface is dry with tiny holes (eyes). Do not flip.

  4. 04
    5m

    Serve

    Stack injera on a plate. Spoon misir wat in the centre. Eat with hands — tear a piece, scoop.

From the source

Why this dish tastes the way it does

Injera is the plate and the utensil. The communal platter is shared; you tear from the edge nearest you. This is the food that built the highland trading cultures, and it still anchors the Sunday table.

Served at

Sunday lunch, fasting breaks, Meskel

Pairs with

Ethiopian coffee ceremony, tej (honey wine)

Per serving

410 kcal

Calories

18 g

Protein

62 g

Carbs

12 g

Fat

14 g

Fiber