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Traditionally, injera is made with just two ingredients: teff flour and water. Teff flour is ground from the grains of Eragrostis tef, also known as teff, a cereal crop from the Ethiopian Highlands. [7] Teff production is limited to certain middle elevations with adequate rainfall and is a low-yield crop, [8] so it is relatively expensive for ...
Teff is gluten free, and a method has been developed to process teff into a flour with a wider range of baking applications, such as for bread and pasta. [ 44 ] Teff, uncooked
A type of bread made from sprouted whole grains: Taboon bread or Laffa Flatbread Turkey: Taboon is a wrap used in many cuisines. This type of flatbread is traditionally baked in a Tabun oven and eaten with different fillings. Taftan: Leavened Iran: Leavened flour bread with saffron and small amount of cardamom powder baked in a clay oven.
1. In a bowl, whisk together the spelt and teff flours, sugar, five-spice powder, and salt. 2. Add the butter slices and toss lightly to coat them with the dry ingredients. 3. T urn out the ...
Teff flour is made from the grain teff, and is of considerable importance in eastern Africa (particularly around the Horn of Africa). Notably, it is the chief ingredient in the bread injera, an important component of Ethiopian cuisine.
The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. Injera: Ethiopia: A sourdough-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, [11] it is a national dish in Ethiopia and Eritrea. Jiuniang: China: a sweet, soup- or pudding-like dish in Chinese cuisine.
Teff – a grain widely cultivated and used in Eritrea and Ethiopia, where it is used to make injera or tayta. Teff accounts for about a quarter of total cereal production in Ethiopia. [4] Gesho – leaves and stem used to flavour tej (mead) and tella (beer) Niger seed – the seeds of this herb are crushed to make an edible oil.
Ethiopian cuisine (Amharic: የኢትዮጵያ ምግብ "Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served on top of injera (Amharic: እንጀራ), a large sourdough flatbread, [1] which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. [1]