Ethiopian Vegetarian Injera Rolls with Shiro and Fresh Avocado

Allergens

None, except for the shiro stew containing chickpeas.

Ingredients

• 1 1/2 cups teff flour
• 3 cups water, warm
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 cup shiro stew (made from ground chickpeas)
• 2 ripe avocados, sliced
• Fresh cilantro leaves for garnish

Instructions

1. Combine teff flour and water in a large bowl. Let the mixture sit for at least an hour to allow the teff to ferment. Add salt and whisk until smooth.
2. Heat a non stick skillet over medium heat. Grease the skillet with 1 teaspoon of vegetable oil and pour in approximately 1/3 cup of the batter. Swirl the batter around the skillet, allowing it to spread into a thin circle.
3. Cook the injera for 2 3 minutes on each side or until it puffs up and is easily removed from the skillet. Transfer the cooked injera to a plate and cover with a clean kitchen towel to keep warm. Repeat until all batter is used.
4. Spread shiro stew evenly over half of the injeras. Arrange avocado slices on top of the shiro. Fold the injeras in half, enclosing the fillings.
5. Garnish with fresh cilantro leaves and serve immediately.

Chef’s Insight

The combination of spicy shiro and creamy avocado creates a perfect balance of flavors and textures, making these rolls irresistible.

Notes

The secret to perfect injera lies in the fermentation process, which adds a unique flavor and texture.