Method

Injera (2–3 days ahead): mix teff flour and water until smooth. Cover loosely and ferment at room temperature for 2–3 days until bubbles form and it smells pleasantly sour.
About 5 min
When ready to cook, thin the fermented batter with water to a slightly runny crepe consistency. Heat a large non-stick pan over medium heat. Pour a ladleful in a spiral from the outside in, tilting to cover. Cover with a lid and cook until the surface is dry with bubbles and the edges lift naturally. Do not flip. Slide onto a clean cloth.
About 11 min
Tibs: heat niter kibbeh in a wide pan over high heat. Sear the meat in batches without crowding until browned. Remove.
About 11 min
In the same pan, fry onions 10 minutes until caramelised. Add garlic and ginger; cook 2 minutes. Add berbere spice; cook 2 minutes.
About 11 min
Return the meat. Add chilli and rosemary. Toss everything over high heat for 3–4 minutes until the meat is cooked through and coated in the spiced butter. Season with salt.
About 11 min
Spread the injera on a large platter. Spoon tibs in the centre. Serve with lentil and vegetable stews (misir wot, gomen) arranged around the injera. Tear pieces of injera to scoop the stews and tibs.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, dairy