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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the wheat or teff, barley flour and baking powder in a bowl; mix it well; add to the flour a small amount of water, blend it with hand, gradually adding water, kneading it well until the dough is smooth and elastic. | 2. In a non-stick medium pancake pan, place the dough; make it flat to cover the pan; using fork, make some small holes; cook it in a lower heat on both sides until golden and crusty. | 3. Melt the butter in a lower heat; mix with chili pepper (berbere), false cardamom, black pepper and salt. | 4. Remove the pan-baked bread (Kita) from the heat, cut it in very small pieces. | 5. Mix the melted-spiced butter and the bread pieces until well combined. Serve it hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat flour	1 1/2	cups		612.0	129.546	23.778000000000002	4.5
barley flour	1/2	cup		255.3	55.1448	7.77	1.1840000000000002
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
cardamom	1/4	teaspoon		1.555	0.3424	0.0538	0.0335
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
salt black pepper				-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.