Tsebhi Sega with Hembesha



For the Tsebhi Sega:

For the Hembesha:


For the Tsebhi Sega:

Heat up the oil in a large wok, cook the onions until lightly golden, then add the berbere spice and the Tegelese Tesmi and a little water.

Allow to simmer on a low flame for about 8 minutes.

Add the ginger, garlic, tomatoes and season, cook for 5 minutes more.

Now add the meat and simmer until done (around 40 minutes), adding a little water more if neccesary.

For the Hembesha:

Dissolve the yeast in the water and set aside for a few minutes. Meanwhile, mix the egg, oil and spices and beat slightly.

Sift the flour in a large bowl, add the egg mixture and the yeast.

Mix to combine tip onto a floured surface, knead for 10 minutes, place the dough in a clean bowl, cover and let it rise for around 2 hours in a warm place.

Knock the dough back and knead again for 10 minutes. Then form the dough into flatbreads, 2 cm high and just large enough to fit in a frying pan.

Allow to rise in a warm place for 1 hour.

Decorate with a knife, then place in a lidded frying pan and bake for 10 minutes on medium low heat (we bake then in a previously pre-heated oven at 180°C for 15 minutes).

Turn the bread and bake for a further 5 minutes. Remove from the pan and spread with some water and butter (we ommited this).

The bread can be served warm or it can be served cold and cut into wedges.