How to make Injera - Mesob Ethiopian Restaurant with Hot from the Kettle

Berekti Mengistu shares how Mesob Ethiopian Restaurant of Montclair, NJ makes injera, the staple component of Ethiopian cuisine. Melody Kettle interviews Berekti and there is extra footage available, as well.

Category:

Howto & Style

Tags:

• Hot From The Kettle
• :Mesob
• Ethiopian
• Restaurant
• mesob ethiopian restaurant
• ethiopian restaurant
• montclair nj
• injera

[Quranite]

It's okay. Thanks for the response. Could you explain to me how temperature, water and altitude factor in to making injera bread with 100% teff?

[MesobRestaurant]

@Quranite Air temperature, water chemicals and pressure influence the teff fermentation process, which in turn can change the feel and taste of the injera. Using only teff flour can produce inconsistencies in the injera and because we make so much each day, we add some wheat flour to produce the same texture and flavor in each batch. When a diner tells us in advance that they can not eat wheat, we will make teff injera for them.

[Quranite]

I love Enjera, but this video ticked me off a bit. First she touts that the grain is gluten free, but when she makes the actually batter for the injera she says that she added wheat. Well . . . what's the point of it being gluten free if you are going to add wheat anyway?

[MesobRestaurant]

@Quranite Sorry the video bothered you. The grain itself IS gluten free. However, it is difficult to cook large quantities of injera here in the US using only teff because of water, altitude and temperature conditions. If you come to the restaurant and tell your server you cannot eat gluten, special accommodations will be made for you. Thanks for your interest and concern.

[ronny071727]

can you give me some detail information how to make injera please

[Konto1min]

@marge7804 Thanx

[marge7804]

@Konto1min you can leave the wheat out or mix with other glutin free cereals. Actually in Ethiopia injera is made from 100 % teff floor. Good luck

[johnnyzing]

@esquibelle cleavage is a woman's power and gift of femininity. They know that, or should, and I enjoy it. I just wish the 'wheat' addition didn't happen. I'm a runner and honor Haile G so much...and I played music at their new year's [in October] in Wash DC. I don't know how to spell it but it sounds like....N cou--tay-tash....the people were so lovely especially when I played the traditional 'old' national anthem. I will always remember that treasured moment. John-Hans Melcher

[BlackWolf4830]

I tried making injera batter. I successfully got the pure teff to acquire a sourdough taste after many days of leaving it uncovered. But when I put it on the pan, it becomes more like a gravy/sauce, than a pancake. I put olive oil on the pan, but I noticed you didn't put any oil on the pan - is that why?

[Konto1min]

Teff is glutenfree, i like that because i'm allergic to gluten, but the injeera is made with teff and wheat:(



[esquibelle]

She's so in love with her cleavage. Can't take her seriously.

[rk097]

how large/diameter of the bread and how much does it cost?thanks

[GuitarBabe3]

i would love to make this

[MesobRestaurant]

@Quranite The recipe we use is available on our blog (mesobrestaurant.blogspot.com/­2010/12/berektis-recipe-for-in­jera.html) however, you would have to experiment with the use of 100% teff. The room temperature also is important - the warmer the house, the faster the fermentation but using 100% teff will extend the fermentation days in that recipe.  Many people try for months to find the right combination of elements but once you have it, you will be able to make your own injera. Good luck!