Ingredients
Dry
- 1.5 cup Ivory or brown teff flour (fermented for 1-2 days, or mixed with club soda for quick version)
- 1 tsp Baking powder
- 3 Tbsp Berbere spice blend (divided between Misir Wot and Atakilt)
- 1.5 tsp Ground turmeric (divided between Kik Alicha and Atakilt Wat)
- 1 cup Dry split red lentils (rinsed thoroughly)
- 1 cup Dry yellow split peas (rinsed thoroughly)
- 2.5 tsp Fine sea salt (divided to taste across all dishes)
Wet
- 2 cup Warm water or club soda (for injera batter consistency)
- 0.33 cup Vegetable oil (divided for sautéing stews)
- 3 cup Red onions (finely chopped and divided)
- 3 Tbsp Garlic (minced and divided)
- 2 Tbsp Fresh ginger (finely grated and divided)
- 4 cup Collard greens (stems removed, leaves thinly sliced (for Gomen))
- 3 cup Green cabbage (roughly chopped (for Atakilt Wat))
- 1.5 cup Carrots (cut into 1/2-inch coins)
- 1.5 cup Russet potatoes (peeled and cubed into 3/4-inch pieces)
- 2 cup Roma tomatoes (diced (for Timatim Salata))
- 1 qty Jalapeño pepper (seeded and minced)
- 2 Tbsp Fresh lemon juice (for dressing Timatim Salata)
Method
- 1. Make the Injera batter: Whisk teff flour, baking powder, 0.5 tsp salt, and club soda or warm water in a bowl until it reaches a thin crêpe-like consistency. Rest for 15 minutes.
- 2. Prepare Kik Alicha (Yellow Split Peas): In a saucepan, simmer rinsed yellow split peas in 2.5 cups of water until tender (about 25-30 minutes). In another pan, sauté 1/2 cup onions, 1/2 tbsp garlic, and 1/2 tbsp ginger in 1 tbsp oil. Stir in 0.5 tsp turmeric and salt. Add the cooked split peas and mash lightly; simmer until thick and creamy.
- 3. Prepare Misir Wot (Spicy Red Lentils): Heat 2 tbsp oil in a pot. Sauté 1 cup chopped onions dry or with minimal oil until deeply caramelized. Add 2 tbsp berbere, 1 tbsp garlic, and 1 tbsp ginger; cook for 1 minute until fragrant. Add rinsed red lentils and 2.5 cups water. Simmer covered for 25 minutes until lentils soften into a rich, deep red stew. Season with salt.
- 4. Prepare Atakilt Wat (Cabbage, Carrots, and Potatoes): Heat 2 tbsp oil in a large skillet. Sauté 1/2 cup onions, 1/2 tbsp garlic, 1 tsp turmeric, and 0.5 tsp berbere for 2 minutes. Stir in sliced carrots and cubed potatoes; cook covered for 8 minutes. Add chopped cabbage and 1/4 cup water. Cover and steam until all vegetables are tender.
- 5. Prepare Gomen (Braised Greens): In a skillet, heat 1 tbsp oil. Sauté 1/2 cup onions and 1/2 tbsp garlic until soft. Add sliced collard greens and 1/4 cup water. Cover and cook over medium-low heat for 15 minutes until tender and deeply flavorful. Season with salt.
- 6. Prepare Timatim Salata (Ethiopian Tomato Salad): In a bowl, toss diced tomatoes, 1/2 cup finely diced red onion, minced jalapeño, lemon juice, 1 tbsp oil, and a pinch of salt. Chill until serving.
- 7. Cook the Injera: Heat a nonstick 12-inch crêpe pan or skillet over medium heat without oil. Pour 1/3 to 1/2 cup batter in a spiral from the outer edge inward. When bubbling 'eyes' form across the surface (about 1-2 minutes), cover with a tight lid and steam for 2 minutes until cooked through without flipping. Remove and cool flat on clean towels. Repeat to make 4-6 pieces.
- 8. Assemble the table bowl: Line a large, shallow round platter or serving bowl with 1-2 overlapping flat pieces of injera so they spill slightly up the edges. Arrange generous mounds of Misir Wot, Kik Alicha, Atakilt Wat, Gomen, and Timatim Salata in a circle over the bread. Roll the remaining injera into tight scrolls and place alongside for tearing and scooping.
Chef's notes
Authentic injera relies on a 2-4 day natural fermentation process using 100% teff flour and water to develop its signature sour tang and porous bubbles. If using unfermented quick batter, substitute 1 tbsp lemon juice into the batter for a hint of traditional acidity.