Tej
Ethiopia's traditional honey wine, gently fermented with the bittersweet leaves of gesho, served chilled in a rounded berele flask.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Warm 2 cups of the water gently (not boiling) and dissolve the honey into it completely to make a smooth must, then stir in the remaining cool water.
- 2
Pour the honey-water into a clean, sanitized jar or jug, leaving several inches of headspace at the top.
- 3
Add the dried gesho and sprinkle in the wine yeast, then stir briefly and cover the mouth loosely with cheesecloth to allow gases to escape.
- 4
Let the mixture ferment in a cool, dark place for 7 to 10 days, stirring gently once a day, until it stops bubbling actively.
- 5
Strain out the gesho through a fine sieve, transfer the tej to a clean bottle, and refrigerate for at least 3 days to clarify before serving cold.
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