Our story
In the late 90's my father opened one of the first Ethiopian restaurants in Berlin in the heart of Prenzlauer Berg.
Remembering convivial gatherings of friends, family and guests from all over the world, I decided to bring the Ethiopian food culture to my hometown Berlin and thus to everyone's mouth.
The unique and unmistakable taste of the sourdough pancake is provided by several days of maturing. The dough is traditionally baked on a hot clay plate into an airy pancake.
A quality feature of injera is the large-pored air holes that form on the surface during the baking process. Injera is served in Ethiopian cuisine as a side dish to hearty sauces.
It is rich in minerals and is a nutritious alternative to Central European bread. Our pita is vegan, gluten and lactose free - so it is well digestible for a large part of the population.
Injera is a soft, leavened flatbread made from teff flour (dwarf millet). It is traditionally eaten in Ethiopia and Eritrea. The flour is mixed with water to make a dough that must ferment for a few days.
Injera is baked on hot clay plates to form soft patties that are easy to split with the fingers, similar to French galettes. The surface contains many visible air pores, making injera well suited to absorbing sauces.
Injera serves as a base and accompaniment to many other dishes or is eaten with heavily seasoned pastes and sauces. Pieces of injera are torn off with the right hand and used to grab a bite-sized portion of the ragout or some seasoning paste.