Ethiopian Injera Tacos with Spiced Lentil Fillings
A fusion of Ethiopian flavors with a Mexican twist
Enjoy the unique combination of Ethiopian and Mexican cuisines with these delightful injera tacos filled with spiced lentil mixture.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Injera
For the Spiced Lentil Filling
For the Toppings
For the Spicy Yogurt Sauce
Preparation
Preparing the Injera Batter
Combine Ingredients
Combine teff flour, water, and yeast in a large bowl.
Mix Batter
Stir well to form a smooth, thin batter.
Ferment
Cover and let it ferment for 24-48 hours until bubbles form.
Cooking the Spiced Lentils
Heat Oil
Heat olive oil in a pan over medium heat.
Sauté Aromatics
Add onion and garlic, sauté until soft.
Cook Lentils
Stir in berbere spice blend, lentils, and tomatoes; cook for 20-25 minutes, stirring occasionally.
Ensure lentils are not overcooked; they should retain some texture.
Cooking Process
Injera Making
Pour a thin layer of injera batter on a hot non-stick skillet, cover, and cook until bubbles set and surface is dry.
Sautéing Lentils
Stir gently and often to prevent sticking and ensure even cooking.
Mixing Sauce
Blend yogurt, harissa paste, and lemon juice until smooth.
Plating & Serving
Ethiopian Injera Tacos with Spiced Lentil Fillings
Ethiopian Injera Tacos with Spiced Lentil Fillings
Plating & Serving
Arrange each injera taco open-faced, topped with a generous helping of spiced lentils and a drizzle of spicy yogurt sauce, then sprinkle with fresh toppings and garnish.