Rich Ethiopian Injera Roll-Ups with Avocado and Berbere
These injera roll-ups are a deliciously spicy and tangy fusion of traditional Ethiopian flavors with creamy avocado, perfect for any meal or snack.
Preparation
Get these tasks done before you start cooking.
Mixing the Injera Batter
- 1
Combine flour and water
In a large bowl, combine teff flour and water; mix until smooth.
- 2
Ferment the batter
Cover the bowl with a clean cloth and let it ferment at room temperature for 1 hour.
Tip: Ensure the injera batter is well-fermented for authentic flavor.
- 3
Add salt
Stir in a pinch of salt just before cooking.
Preparing the Avocado Filling
- 1
Mix filling ingredients
Combine mashed avocado, lemon juice, salt, and minced garlic in a bowl.
- 2
Blend until creamy
Mix until smooth and creamy.
- 3
Chill
Cover and refrigerate until needed.
How to Make Rich Ethiopian Injera Roll-Ups with Avocado and Berbere
Total time: 2 h · Yields 4 servings
- 1
Cooking the Injera
Pour a thin layer of batter onto a hot skillet, cook until bubbles form and surface is dry.
- 2
Assembling the Roll-Ups
Spread avocado filling on the cooled injera, sprinkle berbere, and layer with sliced onion, cilantro, and diced tomato.
- 3
Rolling the Injera
Roll tightly from one end to create neat injera roll-ups.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftover roll-ups in an airtight container in the fridge for up to 2 days.
Can I make injera ahead of time?
Yes, injera can be made a day ahead and kept wrapped in a cloth until use.
What can I use instead of teff flour?
Substitute with a mix of whole-grain flours for a similar texture and taste.
Is there a gluten-free alternative?
Injera made with teff flour is naturally gluten-free.
Can I adjust the spiciness?
Yes, modify the amount of cayenne pepper in the berbere spice mix to your taste.
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