[Picture will be available soon Insha Allah]
This is my friend Amal Katabay’s recipe. Very quick and delish. It’s made with Ethiopian bread, called ‘Injera’. You can either find it at Ethiopian stores or Middle Eastern stores.
You will need [for 2 people]:
1) Buttermilk [I would say two cups–and some extra. Enough to soak the injera in]
2) 2 stalks of green onions finely chopped
3) 2 tblsp of cilantro finely chopped
4) hot green pepper–optional and
For Sahaweg [homemade hot sauce that can be used as a dip as well for samboosa , bagya but add lemon juice to it etc.]:
1) one tomato [not mushy, and preferably yet a little green]
2) clove of garlic
3) 1 hot green pepper [less if you don’t like it spicy]
5) salt to taste
6) 2 tblsp of cilantro
Place in blender and blend well. Keep aside.
So, let’s start assembling:
It’s best if you heat the Injera–you can zap it a few seconds in the microwave. Be careful not a lot because it will harden. You want it nice, hot and soft. Take a serving dish, preferably flat, and layer with a single Injera .
Then in another bowl add the buttermilk, vegetables, and as much of the homemade hot sauce [Sahaweg]. Mix well and pour on the Injera. Refrigerate to let it it soak well. You can add more butter milk and adjust the salt if it the Injera has soaked all the mixture up. It’s nice when it’s not too soggy or too thick. It’s such a cool dish for Ramadan. Try it.