injera

(redirected from Enjera)
Related to Enjera: teff

in·jer·a

 (ĭn-jîr′ə)
n.
A thin, round traditionally Ethiopian flatbread prepared by fermenting batter made from teff flour and cooking it on a griddle, usually eaten by placing servings of accompanying dishes on top of one flatbread and breaking off pieces of another to scoop up bite-sized morsels.
[Amharic ənjära; perhaps akin to gaggärä, to bake bread.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

injera

(ɪnˈdʒɪərə)
n
(Cookery) a white Ethiopian flatbread, similar to a crepe
[Amharic]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
References in periodicals archive ?
On the other hand, the prohibition of traditional medicine until biomedical experts establish its safety and efficacy is tantamount to prohibiting the Ethiopian population from eating "Enjera (3)" until the safety and efficacy of teff is established by these experts.
The Quest for Regulating Traditional Medicine and Its Discontents in Ethiopia
Prior to the music, a buffet of Ethiopian food was served which included: "Doro Wat," a spicy chicken dish; "Enjera," Ethiopian bread, lentils; and "Alchamote," a salad made from carrots, potatoes and beans.
AUB organizes rock concert in Hamra to promote migrant workers' rights
Whenever I see Hailu, my husband, standing in an apron in the kitchen cutting up a whole chicken or trying to make Enjera, our traditional food in Ethiopia, I just can't stand him; I can't tolerate him being busy with women's business.
Ethiopia: The forbidden territory for males
Diverse Ethiopian communities have been employing traditional biotechnologies to produce alcohols, beverages and foods such as Aragi, Bordie, Enjera, Katikala, Korefie, Qotcho, Senafitch, Taj and Tella, both at household and small-scale commercial levels.
Ethiopia: biotechnology for development
However, they continued to eat many of the foods known in their COB, such as rice, pasta, semolina and enjera (traditional bread).
Post-migration food habits of sub-Saharan African migrants in Victoria: a cross-sectional study
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