Traditionally, kategna is made using fresh injera, usually with the last few injeras after making a huge batch. Growing up, the smell of fresh injera baking signaled kategna at the end. We would patiently wait until the baking is over, and on occasion, we would even be let to make a miniature injera from left over batter to make a personal kategna.
Here, we have used day old injera and it works equally well. The injera can be lightly toasted on a pan or mitad first to get some of the signature crunch of the dish.
Spice preferences vary, with some favoring a spicier version and others choosing for more or less qibbeh. Feel free to customize the recipe according to your taste and, naturally, consider the size of your injera when making adjustments.
Featured items: Berbere | Ethiopian Chili Pepper Blend, Qibbeh Spice | Butter Clarifying Blend
Ingredients
2 injera (about 10-inch diameter)
1½ teaspoon berbere
2 tablespoons nitter qibbeh
Pinch of salt
Step 1
Warm the nitter qibbeh thoroughly in a saucepan, then remove from heat and stir in berbere and salt until well combined.
Step 2
Place one injera on a plate with the bubbly side facing up.
Step 3
Using a spoon, evenly coat the entire surface of the injera with the berbere mixture.
Step 4
Top with a second injera, bubbly side facing down, and pour any remaining berbere mixture over it.
Step 5
Roll up the layered injeras and slice into discs.
Step 6
Serve with crumbled feta or aib cheese.
Step 7
For an elegant touch, dust with berbere and add a green garnish.
Don't forget the spiced tea. Enjoy!