Kategna
A classic Ethiopian appetizer featuring injera flatbread generously coated with a spicy berbere and oil mixture. The bread is toasted until lightly crisp, then rolled and sliced, perfect for a flavorful, shareable snack.
An original recipe by Forkin
- Total time
- 15 min
- Serves
- 4
- Difficulty
- Easy
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 2 pcsteff injera, large
- 4 tbspneutral oil
- 2 tbspberbere spice blend
- 1 tspgarlic powder
- 0.5 tspsalt
Equipment
large skillet · spatula · cutting board · knife · small bowl
The method
Step by step
- 1
In a small bowl, whisk together the neutral oil, berbere spice blend, garlic powder, and salt until well combined.
About 2 min
Cook’s note: If your berbere is coarse, let the mixture sit for a few minutes for the flavors to meld.
- 2
Heat a large, dry skillet or griddle over medium heat.
About 2 min
Cook’s note: A non-stick surface works best to prevent the injera from sticking.
- 3
While the skillet heats, lay one piece of teff injera on a flat surface and spread half of the spice mixture evenly over the top.
About 1 min
- 4
Carefully place the coated injera into the hot skillet and toast for 3-4 minutes until the bottom is firm and lightly crisp.
About 4 min
Cook’s note: Avoid high heat, as the spices can burn easily.
- 5
Slide the first toasted injera onto a cutting board.
- 6
Spread the remaining spice mixture over the second piece of teff injera.
About 1 min
- 7
Place the second injera in the skillet and toast for 3-4 minutes, just like the first one.
About 4 min
- 8
While the second injera is toasting, tightly roll up the first warm injera and slice it into 1-inch thick strips.
About 1 min
Cook’s note: Slicing while warm prevents the injera from cracking.
- 9
Remove the second injera from the pan, then roll and slice it in the same manner.
About 1 min
- 10
Arrange the kategna strips on a platter and serve immediately.
Keep it good
Kategna is best eaten immediately, but can be stored in an airtight container at room temperature for one day.
Briefly warm in a dry pan over low heat to refresh the texture.
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