🫓

Ethiopian injera & shiro

Fermented flatbread with a spiced chickpea purée.

• €0.95 per person (estimate)
• 40 min
• Medium
• Season: all year round
• Vegan
• Vegetarian

Ingredients for 3 people

• Teff flour · 150 g
• Chickpea flour · 100 g
• Onion · 1
• Berbere spice mix · 1 tbsp
• Garlic · 2 cloves
• Sunflower oil · 2 tbsp

Method

1. Mix 150 g of teff flour with water to make a thin, crêpe-like batter, then cook thin flatbreads in a hot, lightly greased frying pan for 1 to 2 min without flipping (they cook on one side only).
2. Slice 1 onion and 2 garlic cloves, fry them in 2 tbsp of sunflower oil over a medium heat for 3 to 4 min, then add 1 tbsp of berbere spice mix.
3. Mix 100 g of chickpea flour with water until smooth, pour into the pan and thicken over a low heat for 8 to 10 min, stirring, until you have a smooth purée (the shiro).
4. Serve the shiro with the injera flatbreads.

Price estimated from average supermarket prices in France (non-organic). In the app, it adjusts to your shop and region, and to the prices you log.