🇪🇹 Ethiopian

Injera Doro-Style

Name: Injera Doro-Style
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: to taste Salt; 2, halved and sliced Onion; 4 cloves, crushed Garlic; 4, hard-boiled Eggs; 2 Bay Leaf; 500 ml Stock or Broth; 2 tbsp Niter Kibbeh; 1 tsp Berbere; 6 pieces Injera

🇪🇹 Ethiopian

Doro wat style — injera bathed in the deepest berbere sauce, egg alongside. 60 minutes of mostly hands-off cooking.

Prep 15 min Cook 45 min Serves 4 Hard

Ingredients

Saltto taste
Onion2, halved and sliced
Garlic4 cloves, crushed
Eggs4, hard-boiled
Bay Leaf2
Stock or Broth500 ml
Niter Kibbeh2 tbsp
Berbere1 tsp
Injera6 pieces

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Brown the injera deeply in the Niter Kibbeh in a heavy pot — patience here pays off later.
2
Remove it, then let the onion and garlic soften in the drippings with the berbere.
3
Return the injera, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the injera yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: How to Make Ethiopian Injera- Ferment Teff Flour · on YouTube