recipes and ride reports

So the main thing I wanted to successfully make sourdough starter to make at home was injera, sourdough Ethiopian flatbread.

This was only slightly successful in the first attempt; it was both rubbery and still pasty in the middle, although the flavor was correct. So I would not necessarily recommend the recipe below, although most of the problem was probably in the cooking, not the recipe itself.

The other things were all delicious, and very similar to restaurant food I've had. Slightly less oily, in general, but that's pretty much always true with home versions of these things. I used McCormick brand berbere spice mix rather than making my own; I will totally try DIY at some point, but that was one thing too many for today, especially since Wegman's had the blend on the shelf when we ventured out yesterday.



( Vegetarian Ethiopian dinner (Atikilit Beyayinetu) )