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4 Serves
89 Mins
Rehydrate the dried beef in a bowl of warm water for 45 minutes until softened, then drain and slice into thin strips using a chefs knife.
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GeorgianVitamin E
3 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
34 µg / 400 µgCalcium
83 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
230 mg / 1,250 mgPotassium
423 mg / 4,700 mgSodium
2801 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
75 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
13 g / 20 gCholesterol
146 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Heat the cooking oil in a large heavy-bottomed pot over medium heat and sauté the dried onion and garlic until fragrant.
Add the sliced beef to the pot, seasoning with salt and black pepper, and sear until browned.
Stir in the berbere spice blend and a splash of beef broth, simmering for 10 minutes to allow the flavors to meld.
Fold in the torn pieces of injera, tossing gently with a spatula until the bread has absorbed the sauce and is heated through.
5
g36
g12
g
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Ethiopian