Ethiopian misr wat is a richly spiced lentil dish usually served with injera, a nutritious teff flatbread.
Authentic injera requires a 48-hour fermentation process similar to sourdough bread-making. Our 20-minute injera mix will satisfy your Ethiopian food cravings MUCH faster.
Behind the Scenes
When I find a new food I love I typically ask myself whether I could pull off making it at home. My answer was always "no" for Ethiopian dishes because injera is so difficult to make.
For this kit our goal was to make injera quicker and easier since this is what holds many home chefs back from cooking Ethiopian food. The 20-minute injera mix creates a frothy batter that transforms into a tasty and spongy injera crepe.
Featuring: Eleni's Kitchen Simmer SauceThis kit features Eleni’s original kulet simmer sauce which was spotlighted in a 2009 edition of The New York Times Dining and Wine section. The sauce evokes the traditional, open-flame style of Ethiopian cooking and is rich in exotic aromas. It…is…SO…good!
Eleni Woldeyes was born in Ethiopia. In 2001, her mother received an invitation to attend a relative’s wedding in Atlanta. “We had always wanted to come (to the United States), so when we got the wedding invitation, that was it,” she said. After the wedding, the family moved permanently to the U.S. where Woldeyes attended graduate school and met her husband. She spent a few years working in accounting before discovering her passion for cooking and launching Eleni’s Kitchen.