Learn how to make Anebabero, an Ethiopian snack that can be served at any time of the day along with some coffee or tea. In this recipe, you will find all the ingredients you need with detailed instructions.
Equipment Recommendations for Making Anebabero
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Anebabero Recipe
Learn how to make Anebabero, an Ethiopian snack that can be served at any time of the day along with some coffee or tea. In this recipe, you will find all the ingredients you need with detailed instructions.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5 servings 1x
- Category: Snacks
- Method: Ferment/Fry/Pancake
- Cuisine: Ethiopian
- Diet: Vegetarian
Ingredients
Scale
- 4.5 lbs (2.04 kg) teff flour
- 3 tablespoons (45 ml) bread starter (available at a bakery)
- ¼ teaspoon (1.25 ml) fenugreek
- ¼ teaspoon (1.25 ml) salt
- Water (as needed to achieve pancake batter consistency)
Instructions
Preparation
- In a large container, combine teff flour, fenugreek, and salt.
- Add enough lukewarm water to the dry ingredients to make a thick paste.
- Incorporate the bread starter into the paste.
- Cover the container and place it in a warm area until the paste doubles in size. This may take 12 hours or more, depending on the warmth of the area.
- After 12 hours, check if the paste has doubled. It should have a consistency similar to pancake batter. If it’s too thick, add lukewarm water and stir until you achieve the desired consistency.
Absit Preparation
- Bring 1 1/2 cups of cold water to a boil on high heat, then reduce the heat to medium-high.
- Stir in 1 1/4 cups of the paste into the boiling water. Stir continuously.
- Once the mixture starts to bubble, remove it from heat and let it cool.
- Combine the cooled mixture with the remaining paste.
- Keep the mixture in a warm place until the dough rises.
Baking
- Place a frying pan or skillet on medium-high heat.
- When the pan is hot, pour the paste onto it like pancake batter.
- Cover the pan with a lid for about one minute.
- Remove the lid. The Anebabero should have holes all over it, resembling Injera.
- Take the Anebabero off the heat and place it on a flat surface.
- Repeat the process to bake additional Anebabero.
- Place one Anebabero upside down on a flat surface. Cover the side facing up with a thin layer of paste. Place another Anebabero (no-holes side) on top of the first one. Repeat until all the paste is used up.
- Cut the stacked injera into smaller sizes to serve. Optionally, add a small amount of Berbere paste to the glue-like paste used to stick the Anebaberos together.
Nutrition
- Serving Size: 100g
- Calories: 370 kcal
- Sugar: 1g
- Sodium: 30mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 0mg