Aromatic Ethiopian Vegan Breakfast Platter: Injera & Tikilish
About This Recipe
A vibrant Ethiopian vegan breakfast platter featuring spongy injera flatbread made from teff flour, paired with a fragrant spiced onion and fenugreek mixture known as tikilish.
Ethiopian cuisine is known for its bold flavors and diverse ingredients. Injera, made from teff flour, is a staple in Ethiopian meals and serves as a base for many dishes like Tikilish.
Ingredients
- 1 cup teff flour
- 2 cup water
- 2 tbsp oil, vegetable or coconut
- 1 tsp fenugreek seed, ground
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 small onion, finely chopped
- 1 garlic clove, minced
- salt, to taste
Instructions
- 1
Prepare Injera flatbread dough by combining teff flour and water in a bowl, whisking until smooth. Cover and let it rest for about 30 minutes.
- 2
Heat oil in a pan over medium heat. Add ground fenugreek seed, turmeric, cayenne pepper, onion, and garlic, sautéing until fragrant and onions are softened.
- 3
Pour the onion mixture into the teff dough, stirring well to combine. Season with salt to taste.
- 4
Cook Injera in a skillet over low heat, using a ladle to spread the batter evenly. Flip when it's set and cook for another minute.
- 5
Slice the Injera into triangles or squares, and serve alongside the spicy Tikilish mixture.
Chef's Notes
This dish can be easily scaled up to accommodate larger groups. Enjoy it with friends and family for a unique and memorable dining experience.
Plating Tips
Lay a full round of injera on a large platter and arrange the spiced tikilish mixture in the center. Serve with extra rolled injera pieces on the side for tearing and scooping. A sprinkle of ground fenugreek or a few fresh herb leaves adds color.