Ethiopian Berbere Lentil Tacos with Teff Tortillas

Name: Ethiopian Berbere Lentil Tacos with Teff Tortillas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Red lentils; Berbere spice; Onion; Garlic cloves; Olive oil; Vegetable broth or water; Teff flour; All-purpose flour; Salt; Water; Olive oil; Avocados; Red onion; Lime juice; Fresh cilantro; Salt; Black pepper; Cherry tomatoes; Plain yogurt; Fresh mint leaves

A vibrant, spicy twist on traditional tacos

Ethiopian flavors meet Mexican tradition in this delightful fusion dish.

1 h 30 min
4
Intermediate

Ingredients

For the Lentil Filling

Red lentils

1 cup, rinsed

Berbere spice

2 tablespoons

Onion

1, finely chopped

Garlic cloves

2, minced

Olive oil

2 tablespoons

Vegetable broth or water

3 cups

For the Teff Tortillas

Teff flour

1 cup

All-purpose flour

1 cup

Salt

1 teaspoon

Water

1 cup

Olive oil

2 tablespoons

For the Avocado Salsa

Avocados

2 ripe, diced

Red onion

1 small, finely chopped

Lime juice

1 lime, juiced

Fresh cilantro

1/4 cup, chopped

Salt

To taste

Black pepper

To taste

For the Toppings

Cherry tomatoes

1 cup, halved

Plain yogurt

1/2 cup (or vegan alternative)

Fresh mint leaves

1 tablespoon, chopped

Preparation

Marinating the Lentils

Rinse and drain the lentils

Rinse and drain the red lentils under cold water until water runs clear.

Coat lentils with berbere

In a medium bowl, mix lentils with berbere spice, ensuring all lentils are evenly coated.

Marinate

Let the lentils marinate for at least 30 minutes while preparing other components.

Preparing the Teff Tortillas

Combine dry ingredients

In a large bowl, combine teff flour, all-purpose flour, and salt.

Form the dough

Gradually add water and olive oil, mixing until a smooth dough forms.

Rest the dough

Let the dough rest for 15 minutes to hydrate.

Cooking Process

Cooking the Lentils

Sauté onions and garlic in olive oil until soft. Add marinated lentils and vegetable broth, then simmer until lentils are tender.

Simmer on medium-low heat for about 20 minutes.

Cooking the Tortillas

Roll out the dough into thin circles. Cook on a dry skillet over medium heat until lightly browned on both sides.

Ensure your pan is preheated properly and cook each tortilla for about 3 minutes per side. Roll them as thin as possible for a traditional feel.

Making the Salsa

Combine avocado, lime juice, cilantro, red onion, salt, and pepper in a bowl. Mix gently to combine.

Plating & Serving