Kategna
Kategna, from above
VegEthiopia

Kategna

Injera brushed with spiced butter and berbere, toasted crisp. Ethiopia's answer to garlic bread.

10 minTime
5 gProtein each
mediumSpice
Crisp, buttery and red1 chapter · 1 min read

Make it your way

Grandma's wayInjera, niter kibbeh and berbere, toasted.
The original
288kcalsame
5 gproteinsame
6 gfibresame
10minutessame

Classic kategna.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Teff flour2 rounds of injera (made from about 80 g teff)
Niter kibbeh (spiced clarified butter)2 tbsp, melted
Berbere spice blend2 tsp
Salta pinch

Method

3 steps
  1. 1Mix melted niter kibbeh with berbere and salt.
  2. 2Brush over one side of each injera. Toast on a hot tawa, buttered side up, until the base is crisp.
  3. 3Roll up or cut into wedges and serve hot.
Serve it like this

Roll into tight tubes, cut on a slant and serve on a plate with a small cup of coffee or chai.

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Make it a meal

What goes with Kategna: a bread or rice, a side, something to drink and something sweet.

On the side Timatim salad10 min
On the side Atakilt wat40 min
To drink Ethiopian coffee45 min
To drink Masala chai10 min
Something sweet Puran poli90 min
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