I’m making an Ethiopia dish tonight for Valentine’s dinner: lamb tibs. Traditionally this is served with injera, a flatbread made from teff flour that you use to pick up the stew to eat with your hands.
I was thinking of making a flat crepe or pancake of some sort instead. I have almond flour, coconut flour, psyllium husk, and flax. Prefer to stay dairy free.
Any advice?
You could try Banting Wraps
http://www.thebantingchef.co.za/recipes/breads/cauliwraps.html
Yeah, Richard. This cauli wrap recipe is legit. I made them and they are great. Very flexible, and soft.
Good suggestion.
I may just throw some things together to make a batter and hope for the best.
The thing about injera is that it is a bit sour. It’s fermented like sourdough I believe. I may have to make it my mission to recreate it.
That’s what I was looking for, but haven’t found anything as of yet. I’ll let you know how my little experiment goes tonight.
So my modifications to the recipe: I had a semi boneless leg of lamb, so I did that in the sous vide for about 10 hours last night. Tonight I am going to cut that up and combine in the InstantPot with the sauce.
I imagine this will be very difficult to replicate without using actual teff flour, which is obviously it of the question. But perhaps the addition of vital wheat gluten?
I had an Ethiopian cookbook, we made the chicken stew many times. Also cooked injera (not keto), pretty easy.
For the stew, think chicken stew with about a half cup of cayenne powder (not kidding!). Don’t forget some hard boiled eggs. Wonderful stuff, if you have a pretty strong stomach…
Yes, difficult to replicate the character of real injera with anything else I imagine. Cheese or almond flour doesn’t seem quite right to me.
Oh yes, the chicken stew is the bomb.
We have an Ethiopian restaurant in town that is amazing.
I also like the collards. My husband’s favorite is the salad that is served, it has a cilantro spicy dressing.
The finished product. Lamb tibs. The ketoinjera works for its purpose…to shovel the meat into your mouth…
I’m new and late to the party, but I’m just seeing this post! That ketoinjera looks scrumptious! Would you mind posting the recipe? I’ve been jonesing for some Ethiopian and miss the injera, but not the carbs!
I’m so sorry, this was so long ago I don’t remember!! I feel like I used almond flour and coconut flour. I really should have written it down, but sometimes I just throw stuff in a bowl and hope for the best.
