Kategna

Ingredients

Instructions

1. 1

   Warm a large dry skillet or griddle over medium heat. While it heats, melt the niter kibbeh in a small pan or microwave just until fluid, then stir in the berbere and salt to make a loose, even paste. If your berbere is very hot, start with a little less and adjust after tasting.

2. 2

   Lay the injera flat and brush the spiced butter mixture evenly over one side of each piece, spreading all the way to the edges so they crisp uniformly. Fold each piece in half, then in half again into wedges, or leave them open if your pan is wide enough.

3. 3

   Toast the injera in the hot skillet for 2-3 minutes per side until the surface is slightly blistered, the edges turn crisp, and the butter is fragrant but not burnt. Press lightly with a spatula for better contact, and lower the heat if the berbere darkens too quickly.

4. 4

   Transfer to a board and rest for 1 minute so the surface firms up. Cut into manageable pieces if needed.

5. 5

   Serve immediately while hot and crisp, with plain yogurt on the side to cool the spice. Kategna is best eaten fresh, before the injera softens again.

Nutrition per serving

Notes

• •If you have stale or leftover injera, this is an ideal use for it; slightly dry injera crisps better than very fresh injera.
• •For a more traditional richer finish, add a little extra niter kibbeh after toasting.
• •A cast-iron skillet gives the best charred spots and crisp edges.
• •If needed, substitute clarified butter for niter kibbeh, though the flavor will be less authentic.

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