Tej

    Tej is the generic name for Ethiopian traditional Honey Wine or Mead. Tej is one of the special elixirs only available in Ethiopia. Be careful though - this sweet wine packs a punch.

   Tej is served in tej bet (Téj House, similar to Coffee House), or special bars set up strictly to sell tej either by the glass Berele  or by the bottle to take home. Several restaurants

  serving traditional Ethiopian fare also offer tej on the menus. The distilling ritual, with glass beakers reminiscent of  high school chemistry lessons, is fun to watch.

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                                                                      Eating with Injera - Handling Instructions Starting Note:

                                                                  Side A = With Holes         Side B = Flat & Without Holes

                                                            Use one hand (left/right - ok)

                                                                Feel free to ask for a demonstration from your waiter/waitress and

                                                           Be ready to make a few mistakes often most get the process down after 4-5 scoop-trips.

                                                      Tear of a small piece (size of your palm). Side A - side with holes is the one that contacts with the sauce/meat.

                                                   Scoop/Grab sauce or meat with the injera (similar to Indian/Middle Eastern eating).

                                              Use your fingers to control; so pieces won't fall down as you put the scoop into your mouth. It's ok to grab more than one sauce or dish on each scoop-trip.

                                          Finally you can proceed to eat the bottom/table cloth injera where the sauce was first served, by now it soaked with all the tasty juices and is full of flavors.

                               Note on Gursha. Gursha is an Act of feeding fellow diners by hand

                        Ethiopians (less practiced outside Ethiopia) often hand feed their guests, or guests of honors during dinner/lunch. This is to show affection (often it grabs foreigners

                     by surprise) sometimes the person receiving the Gursha responds in kind and in turn feeds his feeder. Often gurshas are much larger than the regular scoop ,so you

                  might find your mouth full. It's ok to decline a Gursha if you are uncomfortable, people won't take offense from this.

                 Injera

             Injera is unique to Ethiopia, from its distinct taste and main ingredient the Teff cereal. Teff is one of the smallest grains in the world, measuring only about 1/32 of an inch in

          diameter. Approximately 150 grains equal the size  of a kernel of wheat. Teff is considered to have an excellent amino acid composition and lysine levels. One cup of cooked

         teff contains 387 milligrams of calcium (40 percent of the USRDA, which is more than milk), 15 milligrams of iron (100 percent of the USRDA and twice as much iron as wheat

       and barley). Teff is high in protein as well as fiber. It is a  rich source of boron, copper, phosphorus, zinc.