One of the mysteries of the English language finally explained.
A white leavened Ethiopian bread made from teff flour, similar to a crêpe.
- ‘Sure, you might be able to cook up some of the simmered stews, but the centrepiece of the meal, a giant spongy pancake called injera, is something of a mystery.’
- ‘They dish up spicy lentils and warm injera, a flat bread, to lunchtime guests.’
- ‘I've recently become addicted to falafel, which joins Vietnamese Pho soup, gelato, Ethiopian injera bread, pad thai, and schnitzel as some of my favourite things to eat.’
- ‘It's not often you can eat the utensils, and the friendly, unobtrusive service saw to it we never wanted for extra injera, so we were pleased. - 1 / 2’
- ‘Breads, besides the usual Arab pocket bread khubz, include the tandoor bread maluj and lahuh, a sourdough crêpe cooked on one side only - essentially the same as the Ethiopian injera, but made from white sorghum, a grain unique to Yemen.’
- ‘Her name means happiness, but she is a widow with five children who makes ends meet by washing clothes for the neighbourhood and preparing injera, the unleavened bread prepared today as it was 1000 years ago.’
- ‘And I tasted gyros in Cyprus, kimchi in Pyongyang, and injera in Addis Ababa.’
- ‘I only ate there once; injera, the soggy-nappy bread that is the unique carbohydrate of one of the world's oldest Christian nations, is not for everyone.’
- ‘But at my home, we still eat injera during the ceremony.’
- ‘Our Nile neighbors eat their meals with thin, crepe-like bread called injera: tear off a piece, wrap it around a chunk of something and pop it into your mouth.’
- ‘In place of a fork Ethiopians use bread called injera and their hands to deliver succulent entrées such as Fiftit, Kitfo, and Gored to the pallet.’
- ‘People sit around a tall circular basket with a flat top, where the large, round, thin sourdough bread called injera is laid and the various foods are put down upon it.’
- ‘Practically every country in the world has its own version: the Mexicans have the tortilla, the Scottish, the oatcakes, the Indian, the chapatti and the Ethiopian the injera.’
- ‘At the centre of Ethiopian food is injera, a giant spongy pancake that's used instead of utensils.’
- ‘All food is eaten with the hands, and pieces of injera are ripped into bite-sized pieces and used to dip and grab stews made of vegetables such as carrots and cabbage, spinach, potatoes, and lentils.’
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