Lunch · Ethiopian · 5 min
Borena-Style Spiced Tea and Steamed Ambasha Bread
- Calories
- 155
- Protein
- 8g
- Carbs
- 16g
- Fat
- 5g
Ingredients
- 99.7 ml Camel milk (or high-quality whole goat milk)
- 16.7 g Whole wheat flour (for simplified flatbread)
- 2.5 tsp (12 g) Honey (for sweetening tea)
- 1.7 units Cardamom pods, lightly crushed
- 0.7 bag Black tea leaves
Method
- 01Prepare the Ambasha: Mix the whole wheat flour with a splash of water to form a tight dough. Flatten into a small disc and steam over simmering water for 15 minutes until firm and cooked through.
- 02Brew the tea: Steep the black tea bag and crushed cardamom pods in 100ml of boiling water for 4 minutes until dark and aromatic.
- 03Combine: Remove the tea bag and cardamom. Stir in the warm camel milk and honey. The liquid should become opaque and creamy with a distinct spice fragrance.
- 04Plating: Serve the steaming spiced tea in a small glass alongside the warm, rustic steamed bread. Tear the bread by hand and dip into the sweet, spiced milk tea.
Cook it with the whole plan around it
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