Ethiopian Vegan Honeycomb Halva Delight

Allergens

Nuts (tahini)

Ingredients

• 1 cup tahini
• 1/2 cup agave nectar
• 1/4 cup water
• 2 tbsp cornstarch
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 tsp cardamom powder
• 2 cups Ethiopian injera flour
• 2 cups water, warm
• 1 tbsp sugar
• 1 tbsp oil

Instructions

1. Prepare the honeycomb halva by whisking together tahini, agave nectar, water, cornstarch, salt, vanilla extract, and cardamom powder in a saucepan over medium heat until it thickens into a sticky, honeycomb like texture. Set aside to cool.
2. Prepare the Ethiopian injera pancakes by combining injera flour with warm water in a mixing bowl and allow the mixture to sit for 10 minutes to rest. Add sugar and oil to the mixture and whisk until smooth.
3. Heat a non stick skillet or griddle over medium heat, pour the injera batter onto the surface and cook until small holes appear on the pancake's surface. Flip and cook the other side for another 1 2 minutes. Repeat this process until all injera pancakes are cooked.
4. Assemble the dish by placing a portion of honeycomb halva in the center of an injera pancake, folding the pancake to create a triangle shape, and garnishing with additional tahini drizzle and cardamom powder. Serve immediately.

Chef’s Insight

The combination of tahini and agave nectar creates an indulgent taste reminiscent of honey.

Notes

For an authentic touch, use Ethiopian injera flour and tahini.