Leftover ethiopian takeout. Which isn't really on topic, since I didn't make it... but, what should I do with leftover injera? This has been a dilemma for us since the pandemic. All our local restaurants are VERY generous with the amount of injera they provide for takeout. We made chips out of them last time, but they were pretty sour.
Other than making a fresh ethiopian dish, any great uses for leftover injera? Or has anyone found it freezes well? It seems like it wouldn't...
I'd think it would go well with stews in general, or maybe Indian-style foods (instead of naan). Basically anything you'd want to eat with a bread dipper. I wonder how it would be with hummus or baba ganoush.
Ethiopian food sounds so good, and I haven't had it in ages.
There are chalaquiles-style things you can make with leftover injera, which probably start by frying it in a pan, then adding some spicy bean and/or tomato mixture, and then you could top with a fried egg. I'd probably freeze the injera if I wasn't going to get around to making such a thing soon, but I bet it'd be a fantastic breakfast.
(I googled -- look for "firfir")
Lovely ideas, thanks!
Tonight, we were ambitious (considering the amount of cooking for tomorrow) and made something so delicious, I just have to really encourage everyone to consider bookmarking or trying this soon. It's a little bit of work, but worth it. And the picture is really misleading and not appetizing at all, but trust me it is so tasty with bright basil and just enough cheesiness and the roasted tomato/bell pepper/garlic sauce....fun to make and tasty to eat!
https://cooking.nytimes.com/recipes/1021548-giant-couscous-cake-with-roasted-pepper-sauce
Hi @sui generis -- the recipe sounds great but it's behind a pay wall. (I already have a subscription to NYT, but the wall requires me to upgrade to include 'Cooking')
I was able to find it (I don’t have a cooking subscription either) so here it is for anyone interested. Some of the reader comments said they had problems with various points of the recipe, just FYI.
INGREDIENTS
FOR THE PEPPER SAUCE:
2 small red bell peppers (about 12 ounces/340 grams), seeds and stems removed, quartered
1 small tomato, halved
4 tablespoons/60 milliliters olive oil, plus extra for drizzling
Kosher salt and freshly ground black pepper
2 large heads garlic, tops trimmed just enough to expose the cloves
1 ½ tablespoons red wine vinegar
1 teaspoon maple syrup
FOR THE COUSCOUS CAKE:
1 ½ cups/250 grams pearl couscous
Kosher salt and freshly ground black pepper
1 ⅓ cups/320 milliliters boiling water
10 scallions (spring onions), trimmed
7 tablespoons/105 milliliters olive oil
5 ounces/140 grams baby spinach (about 4 packed cups)
1 scant cup/220 grams Greek-style yogurt
1 scant cup/100 grams coarsely grated low-moisture mozzarella
½ cup/50 grams finely grated pecorino, plus extra for serving
⅓ cup plus 1 tablespoon/50 grams all-purpose (plain) flour
2 large eggs
2 garlic cloves, minced
1 tablespoon coriander seeds, toasted and roughly crushed in a mortar and pestle
⅓ cup/15 grams roughly torn fresh basil leaves, plus more for serving
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Ingredient Substitution Guide
PREPARATION
Heat the oven to 425 degrees Fahrenheit/220 degrees Celsius.
Prepare the pepper sauce: Add the bell peppers and tomato to a baking sheet (tray) and toss with 1 tablespoon oil, 1/4 teaspoon salt and a good grind of pepper. Drizzle the garlic heads with a little oil, wrap tightly in foil and place them to one side of the baking sheet. Roast for 35 minutes or until the pepper skins are well charred and the garlic has softened.
When cool enough to handle, peel and discard the pepper and tomato skins. (Don’t worry if you can’t remove all the skin.) Add the peeled vegetables to a food processor. Squeeze the garlic cloves out of their papery skins (discarding the skins) and add them to the blender along with the vinegar, maple syrup, 1/4 teaspoon salt and a good grind of pepper. Blitz for a few seconds, then, with the machine running, slowly drizzle in the remaining 3 tablespoons oil until incorporated and the sauce is smooth. Set aside pepper sauce.
Meanwhile, prepare the couscous cake: Add the couscous, 1/2 teaspoon salt and boiling water to a medium saucepan over medium-high heat. Bring to a simmer, then cover with a lid and turn the heat to medium-low. Cook for 10 minutes, then set aside to cool.
Place a large nonstick skillet over high heat. Toss the scallions (spring onions) with 1/2 tablespoon oil, then add to the pan and fry until softened and charred, turning halfway through, about 4 minutes. Set the scallions aside.
Turn the heat down to medium-high, then add another 1/2 tablespoon oil and the spinach to the pan. Cook until wilted, about 90 seconds, then transfer to a large bowl. Roughly chop the scallions and add two-thirds to the bowl with the spinach. Add the couscous, yogurt, both cheeses, flour, eggs, garlic, coriander, basil, 1/2 teaspoon salt and a good grind of pepper to the bowl and mix everything to combine.
Wipe out the skillet and heat 5 tablespoons oil over medium-high. Once hot, add the couscous mixture, and use a spoon to evenly distribute and smooth out the top. Turn the heat down to medium-low and cook for 20 minutes; the edges will be golden, the cake will start to set in the center and you should be able to loosen the cake from the base.
Use a spatula to gently separate the cake from the sides of the pan, running it under the cake as well to try to loosen it from the bottom. Remove the pan from the heat and, very gently, invert the whole thing onto a large plate. Return the pan to the heat and slide the cake back into it, crispy-side up, to brown the other side. Cook for 8 minutes over medium heat, then transfer the cake to a large wooden board or serving platter.
In a small bowl, combine the remaining scallions with the extra basil leaves and the remaining 1 tablespoon oil. Sprinkle the cake all over with the extra pecorino and top with the scallion mixture. Serve with the pepper sauce in a bowl alongside.
Topic: Watcha making for dinner tonight!? (Read 957030 times)
