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Anababero
Layered injera with spiced butter
Anababero (እንባባሮ): two injeras pressed together with spiced butter and berbere, cut into warm wedges
Ask for anababero at a breakfast café in Addis Ababa and two injeras arrive stacked as one, glued together with melted niter kibbeh and a dusting of berbere, then warmed on the griddle until the butter soaks through. The result is soft and tangy inside, a little crisp at the edges, and much richer than plain injera; the name roughly means 'layered' or 'piled on top'. It is torn and eaten as it is with sweet spiced tea or coffee, or served beside a bowl of ayib or a spoon of awaze for anyone who wants it hotter. Because it uses yesterday's injera, it is a favourite way to turn leftovers into a proper breakfast. Chef's tip: brush the butter on warm, not hot, so it melts into the injera's holes instead of pooling on the surface.
- Total time
- 13 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 2 injeraabout 30 cm across, a day old is fine; see our recipe
- 3 tbsp niter kibbehEthiopian spiced butter, see our recipe; or butter warmed with a pinch of cardamom and fenugreek
- 1 ½ tsp berberesee our recipe
- 1 pinch salt
- 3 ½ oz ayib or crumbled fresh cheese (optional)to serve
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Method
0/6 doneStep 1: Melt 3 tbsp niter kibbeh in a small pan over a low heat for about 1 minute, just until liquid and fragrant, then stir in 1 ½ tsp berbere and 1 pinch salt and take it off the heat.
2 minStep 2: Lay one 2 injera spongy side up on a board. Spoon or brush over two-thirds of the spiced butter, spreading it right to the edges. Too much butter in the middle and none at the rim is the usual mistake; the dry edge then cracks and the layers come apart.
Step 3: Set the second injera on top, spongy side down, and press firmly all over with your palms so the two sheets stick together.
Step 4: Heat a large dry frying pan or flat griddle over a medium-low heat. Slide the stack in and warm it for 2–3 minutes, pressing with a spatula, until the underside is hot and just starting to crisp.
3 minStep 5: Brush the top with the remaining butter, flip carefully with the help of a plate, and warm the second side for 2 minutes, until the butter has soaked in and the edges feel firm.
2 minStep 6: Slide onto a board, cut into 8 wedges and serve warm, with 3 ½ oz ayib or crumbled fresh cheese on the side if you like.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 7 g
- Carbs
- 38 g
- Fat
- 17 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does anababero take?
- About 13 minutes in total: 5 minutes to prepare and 8 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
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