Mesob Ethiopian Restaurant's Recipe for Injera

So many of our friends have asked for our injera recipe, especially after our video with Melody Kettle of Hot From The Kettle. Here's the recipe - it's a preview of the cookbook Berekti is currently preparing for publication!


Utensils:
2 Large bowls with lids
Wisk
Small measuring cup
Ladle
10-12 inch heavy nonstick flat or shallow skillet or nonstick frying pan; must have lids
Round rattan charger or placemat (minimum 14 inches in diameter)
Clean white cotton tablecloth

Ingredients:
2 cups teff flour
11 cups cold water
1 cup self-rising flour
1 cup wheat flour
1 cup barley flour
Pinch of fenugreek powder (optional)

Directions:
Mix 2 cups of teff flour with 6 cups of water in a large bowl, using your fingers to break up any lumps. The batter should be smooth and almost runny. Cover and set aside.
The batter for Injera is very temperature sensitive. If the temperature in the house is hot, allow the batter to ferment for 2-3 days. If the temperature is mild, allow 5 days of fermentation. If the temperature is cold, allow 6 or more days for the batter to ferment. If the batter is not fermented well, the Injera may stick to the pan when you cook it. Check the batter after the 6th day: if all the water has risen to the top and is separated from the batter, then fermentation is complete. If the water has not separated, allow to ferment for another day and check again.

After the batter has fermented, in a separate bowl, mix together self-rising, wheat, and barley flours, and fenugreek powder with 5 cups of water, using your fingers to break up any lumps. Pour into the teff batter and mix well. Cover and set the batter aside at room temperature for 24 hours. Afterward, refrigerate for 4 hours. Drain off any water that has separated from the batter into a small measuring cup and set aside. Mix batter well – it should be smooth and runny. If the batter is too thick, use the drained water to make it thinner. If the water is not needed, discard.

Preheat skillet or frying pan until hot enough that water droplets sizzle on the surface. Stir the batter, and ladle one-half cup into the measuring cup. Start pouring the batter into the center of the skillet, and continue pouring in a circular motion until the batter covers the pan. Cook until bubbles or “eyes” cover 80% of the injera and cover for 30 seconds. Remove cover and check the injera; if the edges are curling, the injera is done. To remove injera from the skillet, carefully lift one edge and slide the charger or placemat underneath and pull the injera onto it. Carefully slide injera onto the tablecloth to cool.
Stir the batter well, and repeat the steps mentioned above for each injera until the batter is finished.

For leftover Injera, store in tightly closed container. At room temperature Injera can last up to 2 days but it is best to refrigerate it.
Making injera requires patience and may take a few tries before you get it right.
Note: The batter may have a fermented odor but this is part of the process.
For a less fermented or “sour” Injera, reduce the fermentation time from 5 days to 3 days. This type of injera is known as afleña injera. It is also good for people who have trouble digesting fully fermented Injera.

Mesob Ethiopian Restaurant Introduces New Vegan Chocolates to Dessert Menu

Mesob Ethiopian Restaurant of Montclair, NJ is proud to announce the addition of a new vegan option to its line of premium, all-natural desserts – the Mesob Ethiopian Vegan Chocolate Collection.  Debuting on Thursday, December 16, 2010, the handmade gourmet chocolates are filled with a dairy-free dark chocolate ganache infused with a selection of exotic Ethiopian spices, coffee and tea – Berbere, Hibiscus, Kemem Shai and Ethiopian Coffee.

The chocolates are made by Chocolate Legends, owned by New Jersey artisanal chocolatier, Sherri Hiller. She introduced Mesob owner Berekti Mengistu to her gourmet chocolate line and worked with the restaurant to develop a vegan chocolate collection.  Hiller’s special collections have been featured at Delicious Orchards. This is the first vegan chocolate specialty Hiller has created for a restaurant.

Berekti met Sherri Hiller, through Marketing Manager Vickie Smith-Siculiano, who was familiar with the unique offerings of Chocolate Legends.  Says Berekti,  “I was excited to have our own chocolate collection, with our Ethiopian spices and flavors. Having them especially made to fit a vegan diet was perfect for us as many of our diners are Vegans.  These chocolates will fit perfectly on our menu of fresh, all-natural, no-preservatives added foods.   We listen to our customers and want to create the best experience for them.” 

Gift boxes of these chocolates will also be available at the restaurant, which has plans to expand the varieties to include other authentic Ethiopian flavors.

History of Eskesta - The Traditional Ethiopian Dance

With recent interest in our up close and personal live Music and Eskesta Dance event at Mesob Ethiopian Restaurant of Montclair, NJ, we wanted to share some history and background about the Ethiopian dance that is gaining much attention recently.  We want to thank Martina Petkova for her research in helping us to answer this question for you

The Ethiopian term “Eskesta” means “Dancing shoulders.”  It is often practiced in the Northern parts of Ethiopia (Amhara group) where the indigenous tribes of Amhara, Wollo, Gondar etc. are still performing the dance of Eskesta. The motives and characteristics of the dance are often interchanged during the dance by the performers of the variety of war songs, hunting songs, Shepherd songs, love songs and work songs. The best dancer is appointed to the leader of the group and respectively the best singer.

The eskesta dance transmits ideas, religious beliefs, historical events, ancient stories, emotions, thoughts, through a ritual of shoulder dancing and body movements performed on a certain musical background. One of the main dance motives and movements that are implemented in the ritual of performing of Eskesta are as follows: the Shepherd and his herd, religious commitment and praying (Coptic dance, Jewish roots) and as a matter of meditation.

The extraordinary diversity of dances is a result of different cultures and people, often organized horizontally (grouped in space) in comparison to the European people who are vertically stratified. According to some analysis, the Ethiopian dances are not divided according to their function, but according to their uniqueness and individuality. Therefore, there are over 150 unique dance movements across Ethiopia and its regions.

The theme of Eskesta can be described as follows – expressing certain emotions and impressions from the life through a typical body movement dating back to an Ethiopian tribe (Amhara region), performing these mainly with their heads and shoulders. These significant movements are having a great impact on the Ethiopian indigenous society as a whole. Some of the ideas and themes in this dance are actually inspired from the relations between the genders, work life and religion.

It also is said that this dance was invented because of the snakes. Ethiopian people were often observing the “dance”/movements of the snake, shaking in the same way their neck. On the other hand, in the sphere of indigenous Ethiopian music the influence of the rattlesnake while shaking its tail (the sound it produces) has created a certain way of singing as well.

Furthermore, other symbols and rituals that can be described are these connected with the costumes which each dancer wears. They are often made of woven cotton called “gabbi” or “netella” and painted with different colors depending on the gender of the dancer.

Eskesta is a dance performed both from men and women with their head, neck, chest and shoulders, shaking in specific ways; the music played during the dance is often produced with the traditional Ethiopian instruments like krar, flute, drums and mesenko. The dancers sometimes sing or in some places of the dance utilize the silence in order to stress out some prevailing moments of the dance. There are however some variations depending on the areas in which this dance is performed – Wollo, Gondar or Gojjam.

Historical context – Ethiopia is a widely diverse country with over 80 unique rich ethnic, cultural, custom and linguistic groups. One of the most significant areas in Ethiopian culture from which actually the other spheres developed further is the literature, representing Hebrew and Greek religious texts into the ancient Ge’ez, modern Amharic and Tigringa languages. This cultural heritage shaped some of the Ethiopian dance motives. However, the unique step and rhythm creates a certain motive of “mosaic culture”.

Similar dances can be found in Western Africa, where indigenous dances are performed with head (with sort of tie on it) and arms, especially in the tribe of Conakry, Guinea.

The dance Eskesta brings the dancer into a certain role of history and story-teller, who actually expresses and draws with his/her body the cultural traditions and life. The dance, as well the music and singing are serving as symbolical messages and influences on the Ethiopian society.

Interpretation ethics – while enjoying the Eskesta dance accompanied by the music one can truly start travelling back in the time. These music and dances are dating 3000 years back in the African history – so unique and undiscovered from us, the Europeans. In this context, one can think of the religious variety implemented in the dances and music in Ethiopia as a whole – Orthodox Christian and Muslim motives playing the role of shaping the culture and traditions of this nation.

Eskesta is very interesting to be observed – dancing in the beautiful Ethiopian nature, within the herds of animals making Eskesta an very expressive type of dance. Eskesta itself is providing positive emotions to the public and in the same time creating deeply spiritual atmosphere in which the observer cannot find his/herself easily. Namely this cultural confusion serves as the one that hinders us exploring the dance fully. Ethiopian dance is not something we, the Europeans can understand. Behind the apparent body shaking there are situated deeply cultural and hereditary connotations.

Winners Announced in Mesob Ethiopian Restaurant’s “7 Words for 7 Years” Contest

We are excited to officially announce eight winners who created inspiring quotes for our 7 Words for 7 Years contest!


There is a First Prize winner and 7 Runner-up winners in our first-ever creative contest today.  The contest, which ran for 2 weeks, celebrated the our 7th birthday, when we first opened our doors on October 28th, 2003.


Entrants were asked “How much can you express about your Ethiopian food experience in just 7 words?”  Over 200 7-word creations were received via entries that included both e-mail and in-store written entries. The creative entries varied between prose, poetry, modified haiku, alliteration, and acrostics.  All demonstrated creativity, sentiment and connection to the restaurant.


The restaurant contest winners were selected by a committee comprised of Mesob Ethiopian Restaurant staff members, including owners Berekti and Akberet Mengistu.  The winner received a $25 gift certificate for Mesob Ethiopian Restaurant, and notoriety as the first-ever and only Mesob “7 Words for 7 Years” contest winner. Runners-up received $10 certificates.


The Winner
“Essence of love is Mesob’s secret ingredient.”

Deborah Kanter, a holistic wellness educator from Montclair, NJ, who submitted the winning entry says, “From the first time a friend took me to Mesob, a positive energy permeated the physical surroundings and the food as well, I knew that the energies came from the love that those who created and served the food brought to their work and subsequently to those dining there…What a wonderful dining experience—as if the excellent food…weren’t enough!”

The Seven Runners-up

1. “Come Hand Feed Your Soul at Mesob”

D. Excelsior Kutney, customer since 2004, and also a haiku poet, says inspiration was immediate.  “The Mesob dining experience inspired my seven words by going beyond merely nourishing the body, and beyond simply feeding the soul.  Mesob leaves your soul feeling hand-fed, which makes perfect sense since you eat with your hands at Mesob.”

2. “Anticipation Beckons Savory Succulent Homemade Handheld Deliciousness”

Jennifer Smith-Miller, an active fan in the Mesob Facebook community, who also reintroduced a new item to the restaurant menu with her requests and correspondence e-mailed her entry. “When I think of Mesob, my palate starts to get excited, begins to water in anticipation of the deliciousness to come.” says Ms. Miller. “I already can imagine holding those tender morsels in my hand, that were just freshly made, and can't wait for the food to arrive!”

3. “MESOB… Many Ethiopian Specialties on Bread...yummm”

Leslie Debbas submitted this entry, a creative acrostic spelling the restaurant name and says, “From the first day that I ate at Mesob I have been a truly devoted customer! There is nowhere else in the area to enjoy such a unique dining experience as well as such exotic flavors.”

4. "Mesob - Visit Ethiopia without leaving Montclair NJ!"

Runner-up Dr. Audrey Longson, submitted multiple entries, as the restaurant did not want to limit participant creativity.  She says, “My husband and I are major foodies and love to travel the world together in search of new and exciting cuisines.”

5.  “Tasty stews on porous bread - hunger absorbed”

Runner-up Karen Gooen says, “I love the injera at Mesob--it's spongy and light, and it absorbs the flavor of each of the delicious stews…it absorbs my hunger as well, leaving me perfectly sated.”

6. “Mouthwatering Ethiopian Succulent Outstanding Blissful Wonderful”

Kier Bowers was chosen among multiple hand-written restaurant entries.  He says, “I enjoyed my first Ethiopian dining experience. The food, service and ambiance are pleasurable as well as memorable!”

7.  “Mesob Yum!  Palate Loves Aromatic Cloves. Exotic!”

Catherine Brown was not available for comment on the inspiration for her winning creative acrostic for “My Place.”

Vickie Smith-Siculiano, Marketing & PR Manager for Mesob created the first contest for this small, suburban local restaurant that she has also been a fan of since they first opened their doors.  “I know the deep connection that a patron can have with a favorite restaurant because for Mesob, it was also within me.  I am also thrilled to engage restaurant patrons in social media, like Facebook, Twitter, and YouTube, the restaurant blog and News and Events on the new recently redesigned multimedia website.”

Berekti and Akberet Mengistu, owners of Mesob Ethiopian Restaurant who are also sisters, feel that sharing Ethiopian culture is very important to enhance the dining experience and charm of their eclectic art-filled restaurant.  A new art display soon to debut will contains all the words of all entries to this contest.  Berekti Mengistu says, “We loved reading what people think not just about Ethiopian food, but also the experience you can find at Mesob.  We did not realize the power of just 7 words.”

What is Halloween like in Ethiopia?

BOO! Happy Halloween!

Did you know that the Ethiopian holiday, Buhé (boo HAY) is similar to Halloween in the United States? Buhé is celebrated on August 19th (or 20th during leap year) which is during the rainy season in Ethiopia. On the night before Buhé, households get injera ready in the fermentation process for baking the next day.

On the evening of Buhe, groups of children go from door to door asking for injera. They sing a song called "Hoya Hoye" along with other songs and jump up and down until they get their treat. Unlike the Halloween here in the United States, Ethiopian children do not dress up in costumes.

During the night each house lights small bonfires of twigs and everyone gathers around the flames. Parts of this celebration are said to come from the story of the Lost Children who wandered away and were found by torch light and given injera to eat.

Injera is a traditional Ethiopian flat bread generally made from several different flours including teff, whole wheat flour, barley, rice, and/or corn meal. This bread can take several days to make. The dough is left to ferment from one to three days creating a bread that tastes similar to sour dough bread. This bread is then cooked on a hot griddle on one side only. Injera is a very thin bread with a soft texture that is perfect for scooping up soups and stews.

Check out Melody Kettle's segment with Hot from the Kettle" on Baristanet, for a peek inside our kitchen at Mesob Ethiopian Restaurant of Montclair, NJ, to see how we make injera. We also share a recipe with you!

Have a spooky Halloween!

Hilarious Halloween video featuring our Mesob staff & special guest

Our spooky new Halloween video...featuring Mesob's very own Shewita, Mahlet, Arega and Amanuel... & special appearance by 7'1 Celtics guard, Shaquille O'Neal!

Shaquille O'Neal makes a special guest appearance, and as a guard on the Celtics, he makes a great 7'1" appearance!

With our monthly brunch falling on Halloween this Sunday, October 31st, we hope you join us and try our new Pumpkin Kita special!

Have a Happy and Safe Halloween!

Please share with your friends, and let our Mesob staff know if you like this!

A Tasteful Experience and Mesob Ethiopian Restaurant



A Tasteful Experience, at the Pleasantdale Chateau in West Orange, NJ, 2009

 Mesob is proud to be a featured restaurant in the signature fall event, A Tasteful Experience, to benefit the Clara Maass Medical Center Foundation.  The event will take place on November 8, 2010, at Pleasantdale Chateau in West Orange, NJ.

Mesob Ethiopian Restaurant will specially prepare and donate food and staff time for the evening, alongside 40 of the area’s finest restaurants, caterers and purveyors of spirits.  The event will raise funds to benefit Clara Maass Medical Center programs and services.

The evening of exotic culinary delights and wine will allow guests to sample Ethiopian, Italian, Japanese, Latin, Irish, Mexican, seafood, and continental cuisines as well as gourmet desserts.

 “We are delighted that so many outstanding chefs will be participating in this year’s event,” said Jane Newman Kessler, CFRE, vice president, Clara Maass Medical Center Foundation. “Michael Carrino, owner of Restaurant Passioné and winner of Food Network’s “Chopped” will be participating for the fifth year, as well as owner of CulinAriane and Bravo’s “Top Chef” participant Ariane Duarte, and NBC Today Show featured chef Ryan DePersio of Montclair’s Fascino, and Berekti Mengistu, Owner of Mesob Ethiopian Restaurant of Montclair, NJ, featured on ABCNews Neighborhood Eats.”

“I am proud to be part of ‘A Tasteful Experience’ once again” says Mengistu, owner of Mesob Ethiopian Restaurant.  “This is a very worthwhile cause, and we strongly believe that eating food should make you feel good.  We hope that people join us for a charitable event that does just that – make you feel good.”

Food and wine aficionados can attend the Main Event, beginning at 7 p.m. for $95.  For the VIP Experience, guests can purchase a ticket for $150, which offers early admission at 6 p.m. and a luxury swag bag.  To purchase tickets, visit www.claramaassfoundation.org or call 973.450.2277 for more information.