How long can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

Can I make the injera batter ahead of time?

Yes, the injera batter can be fermented and kept for up to 3 days in the fridge.

Can I use whole wheat flour instead of teff flour?

Whole wheat flour can be used, but you will lose some of the authentic flavor and texture.

Are there gluten-free substitutions for injera?

Teff flour is naturally gluten-free, so just ensure there is no cross-contamination.

How do I reheat injera wraps?

Gently reheat injera on a skillet over low heat or steam them for a few minutes to keep them moist.

Fragrant Ethiopian Injera Wraps with Spiced Lentil and Cabbage Blend

Name: Fragrant Ethiopian Injera Wraps with Spiced Lentil and Cabbage Blend
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 cups teff flour; 3 cups water; Pinch of salt; 1 cup red lentils, rinsed; 2 cups water; 1 onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon ginger, grated; 1 tablespoon berbere spice blend; Salt to taste; 1 small head of cabbage, shredded; 2 carrots, grated; 2 tablespoons olive oil; 1 teaspoon turmeric; 1 teaspoon cumin seeds; Salt and pepper to taste; Fresh cilantro leaves for garnish; Lemon wedges

A delicious and aromatic Ethiopian classic wrap

Experience a delightful Ethiopian meal with injera wraps filled with a fragrant blend of spiced lentils and cabbage. Perfect for lunch or dinner!

3 h 30 min
4
Intermediate

Ingredients

For the Injera Batter

2 cups teff flour

3 cups water

Pinch of salt

For the Spiced Lentils

1 cup red lentils, rinsed

2 cups water

1 onion, finely chopped

2 cloves garlic, minced

1 tablespoon ginger, grated

1 tablespoon berbere spice blend

Salt to taste

For the Cabbage Blend

1 small head of cabbage, shredded

2 carrots, grated

2 tablespoons olive oil

1 teaspoon turmeric

1 teaspoon cumin seeds

Salt and pepper to taste

For the Assembly

Fresh cilantro leaves for garnish

Lemon wedges

Preparation

Preparing the Injera Batter

Mix the batter

Mix teff flour and water in a bowl to form a batter.

Ferment the batter

Cover with a cloth and let it ferment for at least 24 hours at room temperature.

Ensure the injera batter ferments for at least 24 hours before cooking.

Season the batter

Add salt and gently stir the batter before cooking.

Preparing the Spiced Lentils

Boil lentils

In a saucepan, heat lentils and water, bringing them to a boil.

Add aromatics and spices

Add chopped onions, garlic, ginger, and berbere spice.

Use fresh spices for the richest flavor profile.

Simmer until tender

Simmer until lentils are tender, adding salt to taste.

Cooking Process

Cooking the Injera

Heat a non-stick skillet and pour a thin layer of batter, cooking until holes form on the surface and edges lift easily.

Cook on medium-high heat.

Cooking the Cabbage

In a large pan, heat olive oil, then add cumin seeds, allowing to sizzle before adding cabbage and carrots. Cook until tender.

Cook on medium heat.

Combining Lentils and Cabbage

Gently mix prepared lentils with cooked cabbage blend before wrapping.

Plating & Serving