But’techa

This dish is often described as pretend scrambled eggs because of how it looks and it's texture is also pretty similar.  However, its flavour is totally different especially with all that tangy lemon juice. Of the four dishes I made with my injeera bread I enjoyed this one the most.

Ingredients
150g chickpea flour
2 tbsp nit'r qibe clarified butter (see below)
2 long shallots, finely chopped
2cm fresh root ginger, finely chopped
2 green birds eye chillies, seeds removed, finely chopped
400ml warm water
1 tsp salt
3 tbsp lemon juice
2 tsp olive oil

for the nit'r qibe (Ethiopian spiced clarified butter)
250g unsalted butter
1 small red onion, roughly chopped
1 garlic clove, finely chopped
7cm piece ginger, finely chopped
1 tsp fenugreek seeds 
1 tsp ground cumin
1 tsp cardamom seeds 
1 tsp dried oregano
1/2 tsp ground turmeric
6 basil leaves


Method

to make the Nit'ir Qibe
Melt the butter in a saucepan over low heat, stirring frequently. Once melted the butter will begin to separate, forming a layer of foam on the top. Skim this off.  Continue to cook on the low heat until no more foam is produced.  Then add all the ingredients into the clarified butter and cook on a low to medium heat for 15 minutes, stirring occasionally. Remove from the heat briefly before straining through a fine sieve.  (Stored in a tightly covered container in the fridge it will last for 3 months)

to make the But’techa
In a large frying pan on a medium heat add the chickpea flour and dry toast for a few minutes until it begins darken slightly and become more fragrant. Remove from the heat, pour into a bowl and set aside.

Put the frying pan back on a medium-high heat and add the nit'r qibe clarified butter. Fry the shallots, ginger and chillies for a few minutes until they soften.  Transfer to a small bowl.

Next add the chickpea flour and pour in 400ml of water, stirring with a whisk to mix well. Add a teaspoon of salt and 2 tablespoons of lemon juice.   Bring to a simmer and cook for about 15 minutes until it becomes a really thick batter.  Stir frequently with a wooden spoon. When it's cooked it should clump together and not the sides of the pan. 

Add the shallots, ginger and green chillies.  Taste and season if needed.

Spread the dough out into a thick layer and allow to cool at room temperature for about 10 minutes. 

Drizzle with some olive oil and another tablespoon of lemon juice then with a fork break it up into pieces until you have the consistency of scrambled egg.

It can be served at room temperature or chilled and (as always) with injeera bread.