Tej

Ingredients

Instructions

1. 1

   Sterilise a 1.5- to 2-litre glass jar or bottle, a spoon, and a fine sieve with very hot water, then let them air-dry. Clean equipment is essential because Tej ferments at room temperature and is easily spoiled by stray bacteria.

2. 2

   Warm 300 ml of the water to lukewarm, about 35-38°C; it should feel just warm to the touch, not hot. Stir in the honey until fully dissolved, then add the remaining water to cool the mixture slightly.

3. 3

   Lightly crush the dried gesho leaves and twigs between your fingers to help release their bitterness and aroma. Add them to the honey-water mixture along with the lemon juice, and stir well.

4. 4

   In a small cup, combine 30 ml of the sweet liquid from the jar with the active dry yeast. Let it stand for 5-10 minutes until slightly foamy; if it does not foam, the yeast may be inactive. Add the raisins to the jar, then stir in the yeast mixture.

5. 5

   Cover the jar with clean muslin or a loosely fitted lid so gas can escape, and leave it at warm room temperature, ideally 22-26°C, for 48 hours. Stir once after about 24 hours to submerge the gesho. The liquid should smell floral, tangy, and lightly yeasty when active fermentation is underway.

6. 6

   Strain the Tej through a fine sieve into a clean bottle or jug, pressing lightly on the gesho and raisins to extract flavour without forcing too much sediment through. Taste: it should be sweet, lightly bitter, and gently tart.

7. 7

   For a clearer drink and smoother flavour, chill the strained Tej for 12 hours before serving. Serve cold in small glasses; pour gently to leave sediment behind.

Nutrition per serving

Notes

• •Traditional Tej is naturally fermented for much longer, often several days to weeks. This accelerated home version is designed for a small batch and a practical timeframe, but its flavour will be lighter and less complex than a long-fermented Tej.
• •If you prefer a more sparkling result, bottle only in a pressure-safe bottle after active fermentation has begun, and refrigerate once lightly fizzy. Open carefully.
• •Gesho is the defining flavouring of Tej; if you substitute it, the drink will no longer be authentic Tej.
• •Because this recipe contains alcohol produced by fermentation, keep it away from children and avoid sealed warm fermentation in thin glass bottles, which can burst under pressure.

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