Awesome ! There are enough recipes online for injera once you already have a starter. I'd be particularly interested in learning how to ferment it without a starter, so just flour, water, and yeast. yknow what i mean ? how do you start the first batch. thats what i havent been able to really find out.
@jesssaatdjian you can ferment the injera without a starter if you don't have. If you are going to make 5 or 6 injera, just mix well by hand, 1lb of Teff with 3 cups of warm water along with 1 teaspoon of yeast, then just cover it and set aside for 30 h or more, i usually let mine sit for 3 days when the weather is cool outside and 2 days when it is hot.
You can also make your own starter if you are patient, it can take you up to 10 days though.
Also, im wondering if when you make niter kibbeh, you toast and grind all the spices first ? i made some, and its yummy, but im wondering if i shouldve toasted the whole fenugreek, clove, and cardommom seed and then grond them before adding them to the butter ? The rest of the spices were already powdered, bottled stuff. The reason i didnt toast anything first is because i figured if theyre going to cook for an hour, they might end up burning in the butter if i toasted them first. Thanks again
@jesssaatdjian No, i too never toast the spices first when i am making Niter kibbeh, i don't really think it is necessary. yep you are right since they are going to be cooked in the butter for hours there is no use to toast them before.
Thanks so much for putting this up. ive been wanting to make berbere for a long time but couldnt decide on a recipe that seemed totally legit. I wonder if you could post a video on how to make some injera !
It is very important to toast the fenugreek seeds before you grind them. Not only does this enhance the flavor, but it makes it easier to grind them. I usually grind mine with a mortar and pestle. If the seeds are raw, it is like trying to break small bits of plastic. They are basicly very small beans.
It was a good idea to upload this separately from any of the recipes that use berbere. It is crucial to so many Ethiopian recipes.
Yeeeaaaaahhh! There are sooo many cultural spices unavailable in Europe.....so THANKS a million. Looking forward to more Ethiopian foods (especially vegetarian).
hmmm, looks like it would be tasty, can't wait to see what you put it in!! you are making me crave Ethiopian food, i have just googled some Ethiopian restaurants in Amsterdam, there seems to be quite a few, would have to sample them! thanks for the video!
Awesome ! There are enough recipes online for injera once you already have a starter. I'd be particularly interested in learning how to ferment it without a starter, so just flour, water, and yeast. yknow what i mean ? how do you start the first batch. thats what i havent been able to really find out.
jesssaatdjian 1 month ago
@jesssaatdjian you can ferment the injera without a starter if you don't have. If you are going to make 5 or 6 injera, just mix well by hand, 1lb of Teff with 3 cups of warm water along with 1 teaspoon of yeast, then just cover it and set aside for 30 h or more, i usually let mine sit for 3 days when the weather is cool outside and 2 days when it is hot.
You can also make your own starter if you are patient, it can take you up to 10 days though.
Whenever i get time i ll do i video.
kadirecipes 3 weeks ago
Also, im wondering if when you make niter kibbeh, you toast and grind all the spices first ? i made some, and its yummy, but im wondering if i shouldve toasted the whole fenugreek, clove, and cardommom seed and then grond them before adding them to the butter ? The rest of the spices were already powdered, bottled stuff. The reason i didnt toast anything first is because i figured if theyre going to cook for an hour, they might end up burning in the butter if i toasted them first. Thanks again
jesssaatdjian 1 month ago
@jesssaatdjian No, i too never toast the spices first when i am making Niter kibbeh, i don't really think it is necessary. yep you are right since they are going to be cooked in the butter for hours there is no use to toast them before.
Sorry for the late reply.
Take care.
kadirecipes 3 weeks ago
Thanks so much for putting this up. ive been wanting to make berbere for a long time but couldnt decide on a recipe that seemed totally legit. I wonder if you could post a video on how to make some injera !
jesssaatdjian 1 month ago
@jesssaatdjian You are welcome. I am so glad this video help you out.
uh i will make injera as soon as i get my Teff flour.
Take care.
kadirecipes 1 month ago
It is very important to toast the fenugreek seeds before you grind them. Not only does this enhance the flavor, but it makes it easier to grind them. I usually grind mine with a mortar and pestle. If the seeds are raw, it is like trying to break small bits of plastic. They are basicly very small beans.
It was a good idea to upload this separately from any of the recipes that use berbere. It is crucial to so many Ethiopian recipes.
leftysergeant 2 months ago
Yeeeaaaaahhh! There are sooo many cultural spices unavailable in Europe.....so THANKS a million. Looking forward to more Ethiopian foods (especially vegetarian).
Dawta31 3 months ago
@Dawta31 yeah sometimes it's really hard to find our ingredients.
kadirecipes 3 months ago
This spice blend looks delicious! :)
AsianCookingmadeEasy 3 months ago
@AsianCookingmadeEasy Thank you . It is the secret ingredient in many Ethiopian dishes.
kadirecipes 3 months ago
hmmm, looks like it would be tasty, can't wait to see what you put it in!! you are making me crave Ethiopian food, i have just googled some Ethiopian restaurants in Amsterdam, there seems to be quite a few, would have to sample them! thanks for the video!
louloumatou 3 months ago
@louloumatou Yeah Berbere makes stews really great. there is only one great Ethiopian Restaurant that i know of here too.
kadirecipes 3 months ago
good job
CookingWithRola 3 months ago
@CookingWithRola Thank you.
kadirecipes 3 months ago