Tej

Tej is a floral, golden honey wine with a distinctive bittersweet edge from gesho and a gentle natural tang from fermentation. This small-batch version yields a softly aromatic drink that is lightly effervescent, rustic, and refreshing when served chilled.

Safety Warning

This recipe is a fermented alcoholic beverage. Ferment only in scrupulously clean containers, never seal tightly during active fermentation because pressure can build up and cause bottles to burst, and discard the batch if you see coloured mold, ropiness, or smell anything putrid rather than pleasantly yeasty/sour.

Nutrition · per serving

554kcal

0.7gProtein

150.5gCarbs

0.1gFat

0.5gFiber

2 servings

Ingredients

6 items

Tej infusion

water1.2 litres

honey350 g

dried gesho leaves and twigs20 g

fresh lemon juice15 ml

Fermentation starter

raisins20 g

active dry yeast1 g

Tips

•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.

Steps

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
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.
1.2 litres water350 g honey
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.
20 g dried gesho leaves and twigs15 ml fresh lemon juice
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.
1 g active dry yeast20 g raisins
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
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
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.

Origin & History

Tej is Ethiopia’s traditional honey wine, historically served at celebrations, feasts, and in tej bets, the honey-wine houses found across the country. Its characteristic bitter-herbal note comes from gesho, a local buckthorn used much like hops. The drink has deep ceremonial and social significance in Ethiopian food culture.

ethiopian tej honey vegan fermented drink

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Steps

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.

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.

1.2 litres water350 g honey

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.

20 g dried gesho leaves and twigs15 ml fresh lemon juice

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.

1 g active dry yeast20 g raisins

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.

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.

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.

Origin & History