The twin Ethiopian brothers who opened a huge Injera factory in America


The twin Ethiopian brothers who opened a huge Injera factory in America. Injera is a staple food in Ethiopian cuisine. It is a thin, spongy, and sourdough flatbread that serves as the foundation of many Ethiopian meals. Enjera is not only a fundamental component of Ethiopian cuisine but also holds cultural and social significance. Here are some key details about Ethiopian enjera:


Preparation: Enjera is made from fermented teff flour, which is a gluten-free grain native to Ethiopia. Teff flour is mixed with water and left to ferment for some time, typically around 24 to 48 hours. The fermentation process gives enjera its distinctive sour taste and airy texture. The fermented batter is then cooked on a large, round griddle or pan called a mitad.


Shape and Appearance: Enjera is circular and has a diameter ranging from 20 to 50 centimeters (8 to 20 inches). It is usually larger and thinner than other types of flatbreads. The surface of enjera is porous and slightly bubbly, which enables it to absorb the flavors of the accompanying dishes.


Eating Style: In Ethiopian dining culture, enjera serves as both a plate and a utensil. It is traditionally placed on a large communal platter or tray, and a variety of stews, vegetables, and meats are served on top of it. Diners tear off pieces of enjera and use them to scoop up the different dishes, creating a communal and interactive dining experience.

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