MealMap #85
MealMap #85Guess the dish's country of origin.
Where does this dish come from?
Name reveals in 2 guesses
A large, thin sourdough flatbread with a spongy surface pitted with tiny bubbles known as "eyes". The batter ferments for one to three days with a starter saved from the last batch, then is poured in a spiral onto a wide clay griddle and steamed under a lid without ever being flipped. It doubles as plate and utensil: stews are spooned on top and torn-off pieces scoop them up, and the juice-soaked base is eaten last.
Ingredients
- teff flour
- water
- ersho (fermentation starter)
- absit (cooked batter binder)
- barley
- sorghum
- finger millet
- wheat
- maize
- rice flour
- coriander
- fenugreek
- chickpeas
- fava beans
- lentils
- canola oil or animal fat (griddle grease)
- wat (meat and vegetable stew)
- shiro (pulse stew)
1 / 3Photo: Artem.G · CC BY-SA 4.0 · Modified