Kategna
Ingredients:
- 1 piece Injera
- 2-3 T Niter Kibbeh
- 1/2-3/4 tsp Berber Spice
Method:
- Divide the injera in half or into quarters, and in a skillet, heat the pieces until they become just a little crispy (just a little!).
- Turn them frequently as you heat them.
- Melt the kibbeh in a microwave.
- Add the berbere to kibbeh and blend the well.
- When the injera is ready, spread the spiced kibbeh onto the bubbly side of the injera like you’re buttering bread.