Ethiopian Injera Pancakes with Spiced Beef and Vegetables (Gored Gored Injera)
Discover a mouthwatering gluten-free Ethiopian Injera Pancakes with Spiced Beef and Vegetables recipe perfect for those on a standard diet. This visually appealing dish offers a unique taste experience and is easy to prepare at home, making it the ideal choice for your next culinary adventure.
Allergens
Gluten (if using alternative flour), Dairy (optional)
Ingredients
- 2 cups teff flour
- 4 cups water
- 1 teaspoon salt
- 1 tablespoon oil
- 1 lb ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 1 cup tomato, chopped
- 2 tablespoons berbere spice mix
- 1 cup cabbage, shredded
Instructions
- In a large bowl, whisk together teff flour and water until smooth. Add salt and let the batter rest for at least an hour.
- Heat oil in a pan and sauté onion, garlic, and bell pepper until softened.
- Add ground beef, tomato, and berbere spice mix to the pan, cooking until beef is browned and cooked through.
- Season with salt and set aside.
- Preheat a flat griddle or skillet over medium heat. Pour a thin layer of batter onto the hot surface, spreading it into a circular shape. Cook until holes form on the surface, then flip and cook the other side. Repeat for all batter.
- Assemble injera pancakes by placing one on a serving plate and spooning the spiced beef mixture over the top. Top with shredded cabbage.
- Serve immediately.
Chef’s Insight
To achieve the perfect texture of the injera pancake, make sure to use teff flour and allow the batter to rest before cooking. The key to a flavorful dish lies in the quality of spices used.
Notes
For an evenly distributed flavor, mix the spices and vegetables thoroughly into the ground beef. - The injera pancake should be soft and slightly spongy for the best mouthfeel experience.