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Kategna

Name: Kategna
Prep time: PT5 minutes
Cook time: PT5-7 minutes
Total time: PT10-12 minutes
Yield: 2
Cuisine: Ethiopia
Ingredients: 2 sheets undefined Injera (Fresh or day-old injera works well. If using day-old, it might toast up crispier.); 50g undefined Niter kibbeh (Ethiopian spiced clarified butter. If unavailable, unsalted butter can be used, but the flavor will be different. Ensure it's softened or melted for easy spreading.); 1 tbsp undefined Berbere (Ethiopian spice blend. Adjust to your spice preference. More berbere will result in a spicier, more intensely flavored kategna.)

A popular Ethiopian snack or appetizer made from toasted injera spread with a flavorful berbere-infused spiced butter (niter kibbeh). It's known for its crispy texture and aromatic spices.

準備時間5 minutes

調理時間5-7 minutes

合計時間10-12 minutes

分量2

難易度Easy

2件の編集· Feb 8

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🧂 材料

2 sheets Injera(Fresh or day-old injera works well. If using day-old, it might toast up crispier.)
50g Niter kibbeh(Ethiopian spiced clarified butter. If unavailable, unsalted butter can be used, but the flavor will be different. Ensure it's softened or melted for easy spreading.)
1 tbsp Berbere(Ethiopian spice blend. Adjust to your spice preference. More berbere will result in a spicier, more intensely flavored kategna.)

👨‍🍳 作り方

1
Prepare the spiced butter: In a small bowl, combine the softened or melted niter kibbeh with the berbere spice blend. Stir vigorously until the berbere is evenly incorporated into the butter, creating a smooth, reddish paste. The aroma should be fragrant and spicy.
⏱️ 2 minutes
2
Spread the spiced butter: Lay the injera sheets flat on a clean surface. Using a brush or a spoon, evenly spread the prepared berbere butter mixture over one side of each injera sheet, covering it from edge to edge.
⏱️ 2 minutes
3
Toast the injera: Heat a dry non-stick skillet or griddle over medium-high heat (approximately 190°C / 375°F). Alternatively, you can toast over an open flame (like a gas burner) on medium heat. Place the buttered side of the injera down onto the hot surface. Toast for 2-4 minutes, or until the injera begins to crisp up and turn golden brown in spots. You should hear a gentle sizzle.
⏱️ 3-4 minutes
4
Flip and toast the other side (optional but recommended for even crispness): Carefully flip the injera and toast the unbuttered side for another 1-2 minutes until lightly browned and firm. The goal is a crispy, slightly chewy texture, not burnt. Remove from heat.
⏱️ 1-2 minutes
5
Serve: Once toasted and still warm, roll up each injera sheet tightly, or fold it in half. Slice the rolled or folded injera into bite-sized pieces (about 1-inch wide). Arrange on a serving platter and serve immediately as an appetizer or snack.

調理履歴を記録する

💡 プロのコツ

✓The ideal texture for kategna is crispy with a slight chewiness. Adjust toasting time to achieve your preferred crispness.
✓This is an excellent way to repurpose leftover injera that might be a day or two old.
✓Serve with a side of tej (Ethiopian honey wine) or a cup of coffee for an authentic experience.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Drizzle with a touch of honey after toasting for a sweet and savory contrast.
Increase or decrease the amount of berbere to suit your heat preference.
Add a sprinkle of black sesame seeds before toasting for added texture and flavor.