Authentic Ethiopian Injera | Cooking With Mali
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- Опубліковано 10 вер 2024
- For English scroll down:
מתכון לאינג׳רה.
2 קילו קמח טף.
6 כוסות מים.
חצי כפית שמרים/ אפשר גם ללא שמרים.
אופן הכנה:
בדלי גדול ועמוק ללוש את הבוהו(בצק) טוב טוב, למשיך מספר דקות.
הבצק צריך להיות דביק על הידיים.
לאחר הלישה לשפוך על החלק העליון עוד כוס מים ולסגור טוב ולהניח לארבע ימים.
ביום הרביעי, פותחים את הדלי ומסננים את הנוזל העליון בעדינות.
לאחר הסרת הנוזלים מערבבים טוב טוב.
בסיר קטן מרתיחים 2 כוסות מים , בזמן המתנה לוקחים מצקת אחת מתוך הבוהו(בצק) ומערבבים עם מצקת אחת של מים(את המים לקחת מתוך המים של הסיר) בשביל לדלל את הבוהו( עושים את זה בשביל למנוע גושים).
לאחר שהמים רותחים מוספים את הבלילה הדלילה תוך כדי ערבוב רצוף.
מבשלים למשך 20 דקות תוך כדי ערבוב.
לאחר 20 דקות מקררים את הבלילה לרמה שאפשר להכניס את האצבע .
שהבלילה התקררה מוסיפים אותה לתוך הבוהו (בצק) ומערבבים טוב טוב ולזה מוסיפים חצי כוס מים וממשיכים לערבב עד שהבוהו אחיד לאחר מכן מוספים עוד חצי כוס מים רק על החלק העליון סוגרים ומניחים לזה ללילה .
ביום החמישי פותחים את הכלי ומסננים את הנוזלים השקופים בעדינות.
מערבבים טוב טוב .
במידה והבלילה לא דלילה מספיק מוספים חצי כוס מים ומערבבים טוב טוב.
(אם אתן עובדות עם מחבת אז יוצקים לתוך מחבת ומבשלים המידה וזה המגוגו אותו הדבר.)
יוצקים את הכמות הנדרשת לתוך במחבת ונותנים ל"עיניים" להיפתח ברגע ש80% מהעיניים נפתחו סוגרים את המחבת למשך 30/40 שניות ואז פותחים ומוצאים מהמחבת.
שיהיה בתאבון.
Recipe Injera.
2 kg Teff flour.
6 cups of water.
½ Teaspoon of Dry Yeast
Preparation method:
Knead the dough (Boho) very good in an 18L Bucket for a few minutes.
The dough should be sticky.
After kneading, pour on top of the dough (Into the Bucket) another glass of water and close well.
Let it sit for 4 days.
On the fourth day, open the Bucket cover and drain the upper liquid gently.
After removing the liquids, mix very well.
In a small pot boil 2 cups water, While you wait, take one ladle of staring (dough) and stir with a ladle of water (the water taken from the water of the pot) to dilute the staring (do this for to prevent lumps).
Once the water boils, Add the diluted mixture into the small pot as you stir.
As you stir the mixture in the small pot, continue to stir. Don’t stop.
After 20 minutes cool the mixture to a level that can be put in the finger.
When the mixture has cooled, add it into the staring (dough) and mix it very well and add half a cup of water and continue to mix until the mixture consumed the water in. keep staring then added another half a glass of water just on the top and leave it closed for the night.
On the fifth day you open the top bucket cover and drain the mixture liquids.
Mix well and good.
If the mixture is not thin enough, add a half cup of water and mix very well.
(If you work with a frying pan then pour into the pan and cook if that Magog same thing.)
Pour the required amount into the pan (Or electric Pan) and let it cook. As soon as 80% of the Injera “Eyes” have opened, close the pan and wait 30/40 seconds, then open and take the Injera out.
Bon appetite.
Back six years ago, there weren’t that many videos showcasing Ethiopian cuisine. When it came to injera, only Mali’s video existed. When I played the video the first time, I remember being surprised that Mali was Israeli and dictating instructions in Hebrew. How cool was that?? That an Ethiopian Jewish woman so carefully explaining!
Love and greetings to you, Mali!!
Hey thank you for supporting my mother as of recently.
Glad you enjoyed her video and possibly her recipe!
As of my reasoning, the afsit helps to achieve 2 things.
1. It increases the temperature of the batter, which encourages the yeast activity.
2. Starch absorbs 5 times more water at a boiling temperature compared to room temperature, therefore the injera made with afsit added holds more water in them. This makes the bread softer for a longer time. I can see that this technique shares similarity with tangzhong technique used in making soft breads in Japan.
Wow, very elaborate explanation
cảm ơn
Finally an authentic video! Also thank you for the English subtitles I appreciate it a lot!
linda hatcher היי מחבת טפלון הכי מומלץ, לקירור לשטוף את התחתית במים קרים וליבש ושוב כלילה
Shalom
Looking forward to trying this. I'm sure you know this already, but for those who don't know, make sure the plastic bucket you are using from the hardware store is food grade plastic before using it. I learned to check this after wanting to garden in buckets. If it is not food grade, it could be dangerous.
J McNeil She is using buckets from Lowe's....so not food grade. 😕
@@girlgeekFL Go to a local sandwich shop or ice cream parlor and ask them for some of the empty buckets that their ingredients come in. They usually just throw them away when they're empty anyway. Those buckets will be large enough and food grade.
You are so good. You are very as we say in Amharic "balemoya." Love your show and thanks for adding English caption.
bet nat thank you very much . it is my passion and my pleasure to do that blog.
2024 this is still my go to for the best injera.❤❤❤❤ Shalom Mali, Toda Raba. ❤
best video I have seen about how to make injera ethiopian traditional way. thank you. And Afsit technique makes sense.
Politifeast Absolutely agree!
This recipe is 1000% authentic!!!
Politifeast me too :) and I am Ethiopian. My mother never teach me how to make injera. I live in London now so I watch several youtube videos to teach myself how to make injera. I am going to try this. :)
You did Good gob
Wow, I had no idea making injera was such a labor of love. I'm excited to give it a try, but, a little nervous now too. Thank you for the lovely video, it was very informative and clear.
I'm excited to try it, too, but I'm afraid I'm going to grow mold! 🤣🙈
Thank you for the video and the subtitles. I have had injera several times and love the taste and texture. I had no idea how complex the process of making it is. I understand now why I saw people buying the injera take out from a restaurant. They could make the rest of the food at home and purchase freshly made injera to have with it.
Made injera today after following your video over the last 5 days! You're a great teacher, thank you so much for taking the time to do these videos 😋😊
I like injera i was eat it with zeqne for 10 years as i remember when i was live in Eritrea.
Love it from yemen ❤💓
What is Zeqne? Can you share a video or a recipe?
It’s grate to find actual authentic video on this with subtitles, thank you!!!🙏
This was, without a doubt, the most helpful injera video I've ever watched (and I've watched way too many over the years, because mine always turn out terrible.) I didn't realize that: the batter should be fermented until it turns loose and thin; that a gravy should be made from some of the batter and mixed back in; that the finished batter should have the consistency of heavy cream; and that the batter needs to be poured onto the pan, not spread with a stick or a ladle. Thank you so much!
NirvanicSunshine My pleasure
If you have watched you should be aware of the batter to be poured over not rolled 🤣
The french ripped off injera and called it "Crepe" 🤣😂 🤣😂 Europeans never give any credits to Africans and Asians.They like to pretend that they created everything.
@@samlsd9711 Yeah except that 'crepe' is made with unhealthy refined white wheat flour and not properly prepared like the lady does in this video and it's topped with sugar usually. Haha let em' take their crepes to the grave.
Sam LSD: Crepes are totally different from Injera. They are NOT fermented, and they are made with eggs and milk. They are similar to pancakes, only thinner. Africans are NOT the only people to ever invent things. YOU are the ones pretending you invented everything. You are so arrogant that you are claiming ownership of crepes when you don't even know what they are.
Mxd tv: Refined wheat flour was not invented until the 20th century. Crepes are far older than that, and were originally made with whole wheat flour, because that was all that most people had. Only rich people had sugar before the 20th century, too. You want to claim your superiority, but only advertise your stupidity. Then you wish death on people. You are despicable.
I just made my first test Injera using this recipe. Fantastic. I used 1/2 the amount of Teff but kept the same amount of Yeast since it doesn't scale up nor down the same way. I'm keeping the batter in the fridge and will make more this weekend then vacuum seal for future use. Thank you so much for this fantastic recipe.
Al Mitch I am so excited for you.❤️
Which country do u live
Amazing! The most professional video online on how to make Injera!
Thank you Mali !! Great looking Injera and great video. You've put lots of work on it and it's well done. Lots of people think that you're speaking AMHARIC (Ethiopian) - she is actually speaking in HEBREW (Israeli).
ጤፍ ነው ጎበዝ
Thank you so much for this, Mali! I followed your recipe exactly and my injera came out wonderfully!
There seems to be quite a lot of batter. I assume it makes a TON of injera? I'm trying to decide If I should halve the recipe.
@@purplethumb7887 I don't recall it making it being a huge amount actually. Enough to maybe get your first one or three not perfect on the griddle before you get the hang of it:-)
@@meghangebreselassie9331 Cool. Thanks!
זה ההסבר הכי טוב שראתי איך להכין אנג׳רה תודה לכול מי ששואל איך מכנים אנג׳רה ישר משתפת את הסרטון שלך תודה לך 🙏🏾
תודה לך!!!
Mali, excellent presentation! You make your injera just the way it's traditionally made in Ethiopia!
איזה כייף שיש מתכון בעברית
פשוט שמחה שגיליתי אותך היום❤️❤️❤️
From r those who wants to know why we add absit. As we all know teff is a gluten free so the absence of gluten makes the batter not to form thick batter. By mixing the batter into hot water and cook it over the stove, we are helping the batter to thicken. That is the main reason. I have a background on baking and did some research to find the reasonings.
bet nat. you so right thank you 👍🏻
Really? I didn't know that was the reason thanks!
What is absit in English please
It's actually not for thickening, it's for fermentation.
@magda Freeman it's a starter, it's used to help in the fermentation process. Injera is an all natural product 100% even the yeast is natural, the yeast is called absit. It's a natural starter(yeast). Back home people use the left over injera mix to make the next batch
This is the easiest recipe to follow and I love that you included the subtitles because I don’t understand any of the other people. Thank you
You guys need to stop with the gloves. nobody cooks with gloves. I have lived in Ethiopia for almost 10 years and none of my maids, not even my stepmom (who is Ethiopian) used gloves to cook. Washing your hands is enough. And Ethiopians have many ways of cleaning food that not even Europeans do. Have you seen how the clean a chicken before cooking it. All you haters, please stop
people can do as they please in their own homes
"your maids"
are you fucking serious?
She should've cut her fake nails or whatever nails that is. It's absolutely disgusting. It's fact. Ethiopian women don't have disgusting nails, they clean their hands before cooking as well.
@@samlsd9711 yes maids what you think everyone in Africa is poor. I grew up with maids too and BELIEVE MALI is much cleaner than I've seen than Europeans and Americans going to the bathroom at work and NOT washing their hands. Nasty asses
Deborah First Quao..not all who have bad comments is hating..its just how we feel about anyone is doing..so its not always haters..some do hate but not everybody are haters..thank u very much..
מלי, את מדהימה!! המתכונים שלך פשוטים להכנה וקלים להבנה!! תודה לך!! ובפרט על מתכון האינג'רה.... ראיתי המון שיטות ואף פעם לא ידעתי איך לגשת לזה . היו המון פיספוסים עד שהגעתי לסירטון שלך וואו איזה פשוט, את מסבירה כל פרט, הכל ברור ומובן- כל התהליך המובנה.. שאפו!! ואת כ"כ נעימה.
בהצלחה לך יקירה - יבורכו ידייך :)
You did such a good job. I was able to scale it down to make a smaller batch. I’m allergic to so many foods. Pray for me this turns out 😬.
I love that this is just injera, no flour or anything extra.
Wow, I've been making Injera for years, learned it from local Ethiopians here, in Israel - my ex is Ethiopian and we have a son - and we do not use instant yeast here at all. The most we do is Fenugreek powder (avesh in Amharic but the Israelis know it as chilbe). We also don't spend all that time cleaning the sides of the bucket or putting extra water on the top and keep changing it. All that good stuff is what helps the whole process, and that is why we don't need the yeast. When it comes to loosening up the batter, we do not cook it at all. So all this is new to me. We do use a starter batter, which is about a cup butter from the previous one, which we put in a jar when the butter is about to be finished (instead of putting it into the batter we actually cook). This already has all the bacteria the Booho needs, and it also helps the whole process, therefore there is no need for yeast. The entire process takes no longer than 3 days. Even during the winter. However, your injera looks amazing and I'm sure it tastes good too :)
Ohhh engera you are may best I love engera I'm from Ethiopia
So good to see that she used 💯 teff flour. I can't stand to see this bread made with wheat flour or barley mixed in.
that is alternative when you don't have access to Teff
@@hanonmera8092 Yeah, that's what I've been told. I'm just allergic to all wheat. So if I ever plan to go to an Ethiopian restaurant, I'll have to ask them can they use straight teff. And if it costs more I'm more than willing to pay the increase.
סוף סוף מתכון מסודר וברור להכנת אינג'רה. רוב המתכונים שנתקלתי בהם עד עכשיו היו מאוד עמומים עם הסברים כמו "לשים את הבצק עד שהוא לא קשה מדיי ולא רך מדיי". לבאנדם שאף פעם לא ראה איך מכינים אינג'רה, אין סיכוי להצליח. אז המון תודה! נראה מצוין :)
Asaf Ravona התענוג כולו שלי😊
nnnaphtalightsss.blogspot.com/2018/10/blog-post.html
@mali i never seen some one making it like you.you did a good job. you remind me my mom.its been a while since i make enjera now im gonna do exactly like you.its nice of you to put in English caption as well.God bless you👏👏
Thank you so much Mali! Your directions were so thorough and contributed to great injera 🙏🏿
Good morning mali,Thank you so- much for your clear video amseginalew respect and love from dutch family in tzfat who looooove ethiopia,
Thank you so much for your technique and mother's love of making this. Learning of the beauty of Ethopian culture...Thank you again
MALA PERRY Thank you so much for the kind message
@@CookingWithMali thanks for your essential & beautiful method of injera especially only Teff I really love the way you did it God Bless, my question is I leave in USA do you think it will be the same like yours bcz of the weather and if you have another method of doing it would you please share with me thanks a lot again love ❤️ you
Bless you, your mother would be so proud!!!
You are very pleasant to watch. You are authentic and really want to share the information. Don't listen to people's comments. One cannot always chose their audience unfortunately. You are amazing !
Alex Hope Thank you so much
Don't worry about gloves. Gloves are not needed if you are cooking the mixture afterwards. The heat will kill any germs there might be.
There are 3 types of .one of them are lighter than barley.
Well, the key here (as she mentions) is that you do all of this with clean hands!
זה מדהים ללמוד על התרבות והאוכל הנפלא! תודה רבה ❤️
Ok, now I know what and how the Ethiopian Injera is made! Great food! And Mali is a most beautiful and gracious lady! Thanks for sharing such a great video!
Steven Pang Thank you so much
Thanks! I'm just starting out and seeing the thickness/viscosity at the various stages was a huge help. All the best!
Awesome work! Would love to know what to do and what it looks like when the "eyes" do not come out correctly. Maybe a troubleshooting video follow up to help us beginners get the right consistency and know which way to go?
Omg, yes!! I tried making it (I was following a bit of a different recipe), and mine cooked so weird! No eyes at all, and just bad all around. I didn't wanna even eat it, tbh
@@jessicaschirle5974 I am trying to prepare injera since more than one year and it always comes out as a sticky mess without eyes. I have followed many recipes, but none of them worked. :(
ok let me give you just a little bit of advice to watch out for ,,,1st measurement ,,2nd days when it should sit,,3rd the "afsit",,and last mix everything well and throughout ,,if you know where you"re confused ask me and i will do my best to help you out
היי ממיי איפו קונים את המגובו
Great video! The bacteria on the hands actually help with the fermentation process! No gloves needed! I really enjoyed watching make such beautiful Injera!
Fresh is Real Thank you so
Thank you so much. I enjoyed your video from start to end. I'll give it a try. Stay blessed.👍👍🙏
Wow! What a process! 😱♥Thank you for sharing. I appreciate all the hard work behind the scenes that make great meals! 🙏🏽
I looove ethiopian food. Injera is so so so good:)
Nico Ben and healthy!
No its not when my teachet told us we were going to a restaurant for our trip and when we got there we had to eat this its taste awful all the kids hate it cause its taste amazingly awful!!!!
What a great and thorough video! I appreciate how you give the reasoning behind each step. I love Ethiopian food, but have never tried to cook it myself. Maybe now I will! Thank you!
וואי איזה כיף לשמוע עברית. אני כל כך שמח שנפלתי על הערוץ שלך, מחכה למתכונים מהעדה האיתיופית וכמובן לאנרגיות המדהימות שאת משדרת :) תודה :)
asaf158 תודה רבה.
יש לי שאלה אם אפשר... אם הייתי רוצה לעשות כלי פלסטיק ולקחת ממנו כל יום קצת ולהאכיל אותו מתי שאני לוקח ממנו בעוד טף.. האם זה אפשרי? אם שצריך לעשות כל יום מחדש ולחכות 4 ימים. זאת אומרת האם הוא שורד כמו שיעור מקמח לבן שנים כל עוד מאכילים אותו או שהדגן הזה מגיב אחרת, תודה :)
እጀራ ለመጋገር ማስብሽ ጥሩ ነው ግን ሊጥ ሲቦካ እሚቦካው በውሃ ብቻ ነው ሽማሪም ወይም የዳቦ እርሾ አይደረግም ለዛ ነው አይኑ በጣም ትልልቅ የሆነብሽ በርግጠኝነት ደግሞ የእጀራ ሽታ አይኖረውም ደስ እማይል ሽታ ይኖረዋል ሊጡም ጥሩ ሽታ አይኖረውም ከቻልሽ ትክክለኛ የኢትዩጲያ ሙያ እዲኖርሽ እና ልስል ቅልል አይኑ ሽፍፍ ማለትም አነስ ያለ አይን እዲኖረው ከፈለግሽ በውሃ ብቻ አብኪው አብሲት ማድረግሽ ደግሞ የበለጠ ለስላሳ እጀራ እዲሆን ያደርገዋል ይቅርታ
asaf158። ለእርሾ እዲሆንሽ ትንሽ ሊጥ ለእርሾ ማስቀተት ትችያለሽ ግን የዳቦ እርሾ(ሽማሪም ) ለእጅራ አይደረግም
asaf158። አብሲት አድርገሽ ማሳደር አይጠበቅብሽም ከ2-5ስአት አቆይቶ መጋገር ይቻላል ስታሳድሪው አብሲቱ ይቀራል ያ ደግሞ አብሲቱን ደፋሽው ስለዚህ እጀራሽ ደረቅ ያለ ይሆናል አብሲት አድርገሽ ቀዝቀዝ ካለ በኋላ መጋገር ይቻላል
I’ve tried Injera one time and I love it. I never realized how it’s made. I saw it on UA-cam, the gentleman used a wooden spatula. It never dawned on me when you make it in big quantity that you have to use your hands, I appreciate seeing the video how is made with your hands, but now I have second thoughts maybe if you didn’t have your bracelet on
Great job! i am going to try this one, because all the other recipes i have tried in Europe don't seem to turn out well. Yours looks very fluffy and Im definitely going to give it a go! WIsh me luck!
How was your injira? Just curious . I m eager to follow this recipe
You did the best Inners ever! Number one so far. God bless you young lady
Tigiest McLean
Thank you so much
Thank you Mali, your injera looks really good and your explanations are very clear. God bless you my Sista, Shalom from France
Good, clear explanations for why each step is done. This is the best injera video I've seen so far. Thanks for making it and for adding the English captions.
Mike Lin Thank you so much it was my pleasure
I have always thought Ethiopian women are soooo beautiful! Your so beautiful!! I love this video you showed it great step by step I love injera !!
אין על ההסבר שלך!!!
ניסיתי מתכונים אחרים של אינג'רה אבל תמיד חוזרת למתכון שלך!
מפורט ומוצלח ביותר! תודה רבה! :)
Best Injera video!
באממת שאפוו! לא מצאתי הסבר יותר טוב למרות "אין טוב ממחזה עיניים" עכשיו יש לי את כול הביטחון להכין ! רק חסר לי דבר אחד שאני יודעת כמה הוא חשוב בתוך התהליך -המגוגו.
עוד לא ראיתי מגוגו כזה בשום מקום בארץ . אשמח לקישור ואז אתחיל במלאכה 😉
תודה ענקית !! בע"ה עם הקישור אפרסם את הסרטון לרשות הציבור איפה שרק אפשר ❤❤
Good job u did everything the right way
וואו, את פשוט מדהימה. ראיתי עשרות סרטונים בנושא ולא הבנתי איך מכינים, עד שראיתי את הסירטון שלך. תודה רבה!
menny David העונג כולו שלי
מלי היקרה
תודה תודה תודה.
סוף סוף הצליחה לי האינג׳רה. יצא מהסרטים💛
Rachel Shemesh אני מקווה שאת האינגרה שלך את אוכלת עם רוטב אשר נקרא "וות", בלי זה, זה חמוץ :)
@@shadowbang6108 אני אישית אוכלת את האימגרה ככה כמות שהיא טעים לי מאוד תחזיקו לי אצבעות אני מנסה להכין לבד עכשיו .עד עכשיו תמיד שכנתי היתה נותנת לי אבל כבר לא נעים לי ממנה ....אני מנסה להכין לבד
@@216shirleyohad4 בהצלחה לך!
את פשוט מקסימה,וזה לפני שאמרתי שההסברים שלך בעברית רהוטה,ברורים ובהחלט מעודדים לעבודה.
Mira Zigman תודה רבה
היי מלי,נכנסתי היום פעם ראשונה לערוץ שלך וממש התלהבתי...את פשוט מהממת תמשיכי להעלות עוד סרטונים במיוחד מאכלים אתיופים.
ד"א,אני אתיופית ונשואה למרוקאי ככה אני יפנק את בעלי ואת המשפחות שלנו בשבתות ובחגים :-) ואיפה אפשר להזמין את המוגוגו החשמלי? לא מצאתי קישור של זה
יעל אמסלם אם את גרה בארץ , יש משהו דומה. במקס סטור .( כך שמעתי ).
מגניב! :)
לחוח ציפי
@@muluneshsror8030 את הקישור בבקשה
יעל יש בתל אביב ליד התחנה המרכזית קוראים לזה וואס מיטד
Thank you for this video, Mali, and for explaining so thoroughly!! I am married to Habesha and I have learned to cook all the wots but now am ready to make the injera.
POWERFUL💯 AMAZING BEAUTIFUL🎈🎈🎈🎈🎈 BREAD🍞 THANKS FOR YOUR TIME AND SHARING YOUR FOR GIFT MALI ETHIOPIA ⚘AFRICAN COOKING. ● BROWN FAMILY DAPHNE COTTON 💜
Daphne Rodriguez ❤️
THANK YOU soooo much for taking the time to make this excellent and very detailed video!!! I have been wanting to do this for a very long time. I could tell just by looking at your final product it was the real deal. I had a go at this and it worked! I didn't follow the recipe I just went by the look of the textures! I used dark teff. I loved the flavour of it not to sour but sour enough it added flavour. I made mine in my 8qt stainless steel KitchenAid mixer so I didn't have to do all the initial kneading then covered it with a layer of saran wrap then my silicone instant pot lid just barely reached the edges so it sat on top and worked perfectly for an airtight seal. On day two and four when I worked with the mixture, I just used a hand whisk. Misir wot is cooking as well as some beetroot, and will be eating it soon! My house smells like an Ethiopian restaurant right now so happy!
What is this language 😏😏🤔
Hebrew :)
I am russin and I very love injera. I eat it with lamd in tomato. Its very tasty1😋
ዋው ነው ያምራል
Thank you Mali that is Beautiful
Mama must be proud of you
I proud of your Mama waw she is amazing by teaching her daughter the traditional how to make injera
The thing you use it to take out ingera from mogogo they st using it those tribe in the villages Tigray tegerene Bate Israel
thank 🙏 you
Keep it up 👍 well done !
👏👏 👏
This looks soooo fun, Thank you from México!
Wow you did this better than the other videos i watched ....this is the original way of making enjera in Ethiopia
Excellent, excellent video. Really easy to follow, subtitles were really good. and I am making injera this way, as we speak! It already looks amazing - can't wait until the cooking bit! But - I ask myself - why such a big deep container? And - oy, those nails! Health & Safety nightmare! Lol!! BUt thank you for such a great video! I only have a really great quality non-stick frying pan, but I am sure it will be perfectly fine!
Your injeras are the most nicest one I have seen on you tube, yum!
Hebrew 😍😍
I’m somali We cook anjera every occasional my mom cooks very well
I didnt know Somalis ate ingera
I really liked your presentation plus your hard work and i can imagine how tasty lovely is youe ENJERAA !!
WELL DONE..!!
Thanks for sharing! I made injera for the first time this weekend using your recipe. On day three I was worried because mine looked so different. I Didn’t realize that there were light and dark types of teff. . Once I realized I had the dark type I adjusted the recipe a little based on what I found online and it came out great! Can’t wait to make again!
ወዶቹ ሁላ ሴት ጠፋ ያሉት ወደው አይደለም። ሁሉ ነገር አርቲ ፍሻል ምን አለ። ፀጉርሽን እኳ መሸፎን ባቅትሽ ጥፍርሽን ብታነሽው እናት።
איזה שפה זאת?
ትክክል ነሽ ሶፊያ እንጀራውም አይኑ በጣም ትላልቅ ነው አይኑ ቀጠን ቀጠን ብሎ ቆንጆ መሆን አለበት እንጀራ ሲጋገር ፀጉር ይሸፈናል ሊጥ ሲቦካ የእጅ ጣት ጥፍር ቀለምን ማስለቀቅ አለብን ዝርክርክ አለችበት እኮ
סרטון מהמם!! הסברים מעולים שלב אחרי שלב! תודה 🙏💖💖💖
לייק מי שאתיופי
GAmerstar YT גבר
Love this video. Thanks for adding the english subtitles. Can't wait to try this!
Oh those nails :-( I would cut them when baking of wear gloves.
Ok, I understand, different culture ! I LiVe in Canada ? Proud of you for keeping the culture and eating injera
Nigist Thilaun Thank you so much and I live in USA
በማንነትሽ በማንነትሽ ኩሪ አበሻ ትሁን እጀ ተወልዳ ያደገችው እስራኢል ነው ቋቋዋ ነው አበሻ የሆነው ሁሉ አማርኛ መልመድ አለበት
Alem Ayaliaw. ታዳ ለምን አማርኛ አታወራም
Alem Ayaliaw መቼስ ሀበሻ ሆኖ እንጀራን መጋገር የማያቅ የለም ለእስራኤላውያን ነው
שלום,
רוצה לעשות קילו רק, גם להשאיר 4 ימים ?
לאחר הלישה עוד כוס מים שצריך להוסיף זה כוס נוספת מלבד 3 כוסות שכתבת לשים, כלומר סה"כ 4 כוסות? ולגבי הרתחת המים בסיר: להשאיר את הכמות שכתבת או להפחית (אני רוצה להכין רק קילו טף)
וכל המים שצריך להוסיף, גם להפחית בחצי?
שילת ביינסזיה הכל לחלק לחצי
በጣም ታሳፍሪያለሽ እኛ ኢትዮጵያውያን ይሃንን የሚያክል ጥፍር ይዘን እጃችን ላይ ጌጣጌጥ አድርገን እንዲህ በክብር የምንበላውን እንጀራ አናጨማልቅም:: ባንችቤት የሰለጠንሽ መስሎሽ ነው ግን ያሳፍራል
እረ ውይ በመጀመሪያ ፀጉርሽን ሸፍኝ ከዛም.ከጅሽ ያለውን ጌጥ ጥፍርሽንም አውርጅው የቡሆ እቃው ራሱ በደንብ አልፀዳም ዳርዳሩ ብዙ ነገር ይቀርሻል
Dawite Tsegaye እዚህየተመቸኝሠውአለ.የሠይጣንጥፍርይዛ.ይችቧጋቆሻሻዝፍጥ
men esu becha setjemeres. Mech tatebech degmo yeje geatua chmere new ymiabokaw
ንገሪያት እማ
😞ወላሂ ጥፍር ቀለም ከተቀባን እንኳን ሊጥ አናቦካም
Dawit tsegaye esua eko eyasayech new why do you even care about her nails shame on you.let her do her teaching. She's not making it for you dummy.
היי מלי, מה שלומך?
רציתי לבקש אם את יכולה לשלוח קישור איפה אפשר לקנות את המגוגו החשמלי?
i like ur food ...but when u make any kinds of food please take a wear glove please please....
ani Jesus I was looking at her nails the whole time. Sorry it freaks me out when people making food with long nails. apart from that a good video.
@@rahwa138 I have to say the same. I won't be eating. Beautiful but no thanks.
Well it ain’t like she’s cooking for any of you lot. Nor is she cooking in a damn restaurant. No one gets ill with home cooked meals. Would you tell your mothers to wear gloves? Obviously she has washed hands she can’t show you guys everything in the video
האנג'רה שלך מאוד מודרנית בגלל הדרך שבא את מכינה את הבוהו ומחממת את הבוהו ושופכת בחזרה לדלי ומערבבת
לא ראיתי דברים כאלה בעבר
אהבתי מאוד
אני מאוד מתגאה בך אחות
עלי והצלחי מלי.
Movie Zone תודה רבה.
למרות שהשיטה היא שיטה מאוד ישנה, זו הדרך בה כל הנשים במשפחה שלי הכינו, אמי סבתי וכו..
I like Injera very much. Your explanation, process of preparation and recipe is easy to follow. The only disgusting and disappointing part is your long, fake, colored nails which harbor a lot of gems when immersed in the mixture. You could use gloves, spatula, etc. I completely lost my appetite as soon as I saw your nails, jewelry and heard them scratching against the plastic pail. I think you can do better in presenting this healthy, delicious, staple bread from Ethiopia. Thanks.
I totally agree, I never understood why women get that shit on their hand and walk around. It's absolutely repulsive!
well, when you make your own, clip your nails first 😉
אחרי הלישה זה צריךלהיות בטמפרטורת חדר או במקרר?
היי עדיף שיהיה בחדר רגיל , אין צורך בקירור
you have done a good job demonstrating
This looks amazing!
I do have to ask, your injera looks a bit thicker than the ones I have seen in the restaurants. Is that by choice?
מלי את אלופה!
עשיתי לפי ההוראות שלך, פעם ראשונה בחיי שמכינה אנג'רה. יצא לי מעולה רך עם עיניים.😃😀
אשמח לעוד מתכונים ...בעיקר של רטבים (ווט)🙂
שלום לך צדיקה
כל הכבוד לך שבגילך מכינה אנ'רה ועוד במגוגו
ממש יפה לך את דוגמא לצעירות אחרות שמתעצלות להכין.
עכשיו יש לי שאלה אלייך איפה גרת כשהיכנת את האנג'רהנהזה
שאלה שני'ה האם ניתן לקנות את המחבט גם בארצותצאחרות ואם כן אשמח שתגידי באיזה ארץ אפשר לקנות.
This is the best video i found on injera thank you
Hi. Shouid this recipe still work if I cut all the ingredients in half? I’d like to try a smaller batch first to see if it works for me. Thanks.
היי. האם המתכון הזה עדיין צריך לעבוד אם אני חותך את כל המרכיבים לשניים? אני רוצה לנסות תחילה אצווה קטנה יותר כדי לראות אם זה עובד בשבילי. תודה.
המתכון הזה עובד עם את חותך את הרכיבים ל2. באותה מידה את יכול לחתוך לחצי את זמן ההתפחה בכנות יום יום וחצי זה מספיק לבצק אני אפיל לא משתמש בשמרים וממשיכים עד ש"הבצק" תופח לבערך פי 2 מהגודל שלו ואז ממשיכים לשלב האפסית כמו שהיא מראה. הבעייה העיקרית היא נקיון הידיים. בכמות גדולה תוכל להוסיף מספיק מיים כדי לנקות את היידים שלך אבלח בכמיות קטנות זה כבר יור בעייתי.( בקילו זה עוד אפשרי)
What do you think just allow few miniuts after adding "Absit"before started baking for a better result?
Hello, I tried the same steps with 100% teff flour but the batter spoiled after 2 days, maybe I'm doing something wrong? the batter rises a lot and absorbs the water, becoming dry on top. I want to make an injera that is as wonderful as yours! thank you, I excitedly await your advice
תודה על המתכון!
אשתי ואני חיפשנו משהו נחמד להכין עם הילדים וזה נראה אופציה ממש טובה :)
ובאופן כללי ההסבר ברור, את רהוטה ותענוג להקשיב לך מסבירה!
Yoel Shoshan תודה רבה יואל,
ווואו זה מלא עבודה!!! אבל נראה שווה.. כמה לחמים כאלה 2 קילו עושה? האם אפשר להקפיא? צריך לעשות את כל הבלילה בפעם אחת? the best explanation in the net so far!!!!