Eritrean Injera & Zigni (Canjeero iyo Signi) Injera d’Erytrée et Zigni زقني وإنجيرا أرترية

Eritrean Injera & Zigni (Canjeero iyo Signi) Injera d’Erytrée et Zigni زقني وإنجيرا أرترية

Eritrean Injera & Zigni

www.xawaash.com

Many stories can be told through food. Food transcends borders and it can connect us and become a means of creating goodwill between people. From the beginning, our objective was to reach out to our neighbours and to understand them through their culture.

This meal was prepared for us by our friend, Fatma Nasrai, who is originally from Eritrea. She prepared her version of the Eritrean Injera and Zigni. When she told us that she was going to make a simplified version of the traditional Zigni, we were very happy. That fit well with our overall concept of simplifying traditional recipes to suit our busy lifestyles.

While cooking with Fatma, we found that there were many similarities as well as some differences between her style of cooking and ours. It was a delightful experience and it is one which we strongly urge you to try by cooking food with a neighbour, friend, colleague, who has a different background than yours.

After the food was prepared, we sat down and shared not just the meal, but also stories and memories…

 

Ingredients:

(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements

 
Serves 14

Flour Mix:

  • 2⅔ cups Self-rising flour
  • 1½ cups Yellow corn flour

Starter Mixture:

  • 1 cup (140 mL) Flour Mix
  • ⅔ cup (158 mL) Water
  • 1 tsp (5 mL) Instant active dry yeast

Injera Batter:

  • 3 cups (420 g) Flour Mix
  • 3 cups (711 mL) Water
  • Starter mixture

Zigni:

  • 1 cup (237 mL) Canola oil
  • 2.2 lb (1 kg) Beef ribs (cubed) – Or any beef with bones
  • 1.65 lb (750 g) Boneless beef (diced)
  • 2 Onion(s) (very finely diced)
  • 4 Sweet peppers (very finely diced) – Green, red, yellow, orange
  • 4 Tomato(es) (very finely diced)
  • 2 Tbsp (30 mL) Garlic clove(s) (minced)
  • 2 Tbsp (30 mL) Vegetable seasoning salt
  • 1 Tbsp (15 mL) Turmeric powder
  • 3 Tbsp (45 mL) Berbere – Spice mix
  • 3 Tbsp (45 mL) Cumin (ground)
  • 1 can (156 mL) Tomato paste
  • ½ cup (118 mL) Ghee – Or browned butter

 

Injera ingredients


1. Instant dry yeast. 2. Self-rising flour (1cup all-purpose flour + 1 1/4 tsp baking powder). 3. Yellow corn flour.
 

Ingredients 2


1. Boneless beef (we used veal) cut into cubes. 2. Beef ribs (we used veal) cut into cubes. 3. Chopped tomatoes. 4. Finely diced onions.
 

Ingredients 3


1. diced peppers (green, red, yellow & orange). 2. Turmeric, cumin & berbere spices. 3. Canola or vegetable oil. 4. Minced garlic.
 

Ingredients 4


1. Browned butter (or ghee). 2. Vegetable seasoning salt. 3. Tomato paste.
 

Directions:

 

Making the yeast mixture for the injera.

  1. Add the flour mix and yeast.
  2. Add the water gradually.
  3. Mix well and keep adding the water.
  4. Let the yeast activate for 30 minutes.

 

Steps for preparing Injera.

  1. Pour the flour mix in a large bowl.
  2. Add the yeast mixture, then add the water gradually.
  3. Mix well and keep adding the water.
  4. Let the batter ferment overnight.
  5. Cook as shown in the video.

 

Preparing the Zigni.

  1. In a large pot set on medium heat, add the oil and beef.
  2. Add the cumin powder.
  3. Add the trumric powder.
  4. Add the tomato paste.
  5. Add the chopped onions.
  6. Add the sweet peppers and chopped tomatoes.
  7. Add the vegetable seasoning.
  8. Stir very well.
  9. Cover and cook over medium heat for two hours.

 

Finishing the Zigni

  1. Add the berbere spice.
  2. Add the browned butter or ghee.
  3. Add the minced garlic.
  4. Cover and cook over medium heat for five minutes.

 

Eritrean Injera


 

Eritrean Injera


 

Eritrean Zigni


 

Eritrean Zigni


 

Canjeero iyo Signi

www.xawaash.com

 

Daabac Soo’da

Daabac Soo’da oo Sawirro Leh

 

Mukawinaadka:

(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL = 2.4 dl; 1 QW = 15 mL; 1 qy = 5 mL)

 
Waxay ku-filan tahay 14 qofood

Bur Isku Qasan:

  • 2⅔ koob Bur qamiir leh
  • 1½ koob Bur galleey jaala ah

Qamiir Cajiin:

  • 1 koob (140 mL) Bur Isku Qasan
  • ⅔ koob (158 mL) Biyo
  • 1 qy (5 mL) Qamiir rooti

Cajiinka Canjeerada:

  • 3 koob (420 g) Bur Isku Qasan
  • 3 koob (711 mL) Biyo
  • Qamiir cajiin

Signi:

  • 1 koob (237 mL) Saliid caddeey
  • 2.2 baawun (1 kg) Feero lo’aad (mukacabaad loo jary)
  • 1.65 baawun (750 g) Hilib lo’aad lafa lahayn (yaryar loo jarjaray)
  • 2 Basal (aad u yaryar loo jarjaray)
  • 4 Barbarooni macaan (aad u yaryar loo jarjaray)
  • 4 Yaanyo (aad u yaryar loo jarjaray)
  • 2 QW (30 mL) Tuun (toon) (shiidan)
  • 2 QW (30 mL) Boolboro maraq qudaar
  • 1 QW (15 mL) Huruud shiidan
  • 3 QW (45 mL) Berere
  • 3 QW (45 mL) Kaamuun (shiidan)
  • 1 gasac (156 mL) Yaanyo shiishiid
  • ½ koob (118 mL) Subag

 

Mukawinaadka


1. Qamiir rooti. 2. Bur canjeero (ama 1 koob bur caadi ku dar 1 1/4 q.y. beekin bawder). 3. Bur galleey jaalla ah.
 

Mukawinaadka 2


1. Hilib lo’aad oo jiir ah (lafa aan lahayn). 2. Feera lo’aad oo la yaryareeyey. 3. Yaanyo la jarjary. 4. Basal la jarjay.
 

Mukawinaadka 3


1. Barbarooni la jarjaray afar midab. 2. Huruud, kaamuun & berbere. 3. Saliid caddeey. 4. Tuun (toon) shiidan.
 

Mukawinaadka 4


1. Subag udgoon (ama buuro la shiilay). 2. Maraq digaag. 3. Yaanyo shiishiid.
 

Diyaarinta:

 

Diyaarinta Cajiinka.

  1. Burka isku-qasan iyo qamiirka isku-dar.
  2. Biyaha kis-kis ugu shub.
  3. Si fiican u-qas.
  4. 30 daqiiqo dhig si uu u-qamiiro cajiinka.

 

Diyaarinta Canjeerada.

  1. Burka isku qasan ku shub baaquli weyn.
  2. Qamiirka ku dar, biyahana kis kis ugu shub.
  3. Si fiican u qas.
  4. Cajiinka ilaa hal habeen dhig ha qamiiro.
  5. Fiidiyaha ka fiirso sida loo karinaayo.

 

Diyaarinta Zigniga.

  1. Digsi weyn dab dhexdhexaad saaran, saliidda ku shub hilibkana ku rid.
  2. Kaamuunta ku shub.
  3. Huruudda ku shub.
  4. Yaanya shiishiidka ku rid.
  5. Basasha ku dar.
  6. Ku dar barbarooniga iyo yaanyada.
  7. Ku dar maraq qudaar.
  8. Si fiican u walaaq.
  9. Dabool ha karo muddo laba saacadood.

 

Diyaarinta Zigniga.

  1. Ku dar geedaha berbere.
  2. Ku dar buuro la dhalaaliyey ama subag.
  3. Ku dar tuun (toon) la shiiday.
  4. Dabool ha karo muddo shan daqiiqo.

 

Canjero


 

Canjero


 

Signi


 

Signi


 

Injera d’Erytrée et Zigni

www.xawaash.com

Beaucoup d’histoires peuvent se raconter à travers la nourriture. La nourriture transcende les frontières et nous connecte, et devient un moyen de créer de la bonne volonté entre les gens. Depuis le début, notre objectif est d’entrer en contact avec nos voisins et de les comprendre à travers leur culture.

Ce plat a été réalisé pour nous par notre amie, Fatma Nasrai, qui est originaire d’Erythrée. Elle a préparé sa version de l’Injera et Zigni d’Erythrée. Lorsqu’elle nous a dit qu’elle allait préparer une version simplifiée du Zigni traditionnel, nous étions tellement heureux. Ça correspond bien à notre concept général de simplification des recettes traditionnelles pour les adapter à notre mode de vie animé.

En cuisinant avec Fatma, nous avons découvert beaucoup de similarités ainsi que quelques différences entre son style de cuisine et le nôtre. C’était une expérience merveilleuse que nous vous recommandons vivement d’essayer en cuisinant avec un voisin, ami, collègue, qui a des origines différentes des vôtres.

Une fois la nourriture prête, nous nous sommes assis et avons partagé le plat, mais des histoires et des souvenirs…

Imprimer la Recette

Imprimer la Recette avec Photos

 

Ingrédients:

(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL = 2.4 dl; 1 cs = 15 mL; 1 cc = 5 mL); mesures à ras

 
Pour 14 parts

Mélange de Farine:

  • 2⅔ mesures de Farine avec Levure Incorporée
  • 1½ mesures de Farine de Maïs

Mélange pour le Levain:

  • 1 mesure (140 mL) de Mélange de Farine
  • ⅔ mesure (158 mL) d’Eau
  • 1 cc (5 mL) de Levure Sèche Instantanée

Pâte à Injera:

  • 3 mesures (420 g) de Mélange de Farine
  • 3 mesures (711 mL) d’Eau
  • Mélange pour le Levain

Zigni:

  • 1 mesure (237 mL) d’Huile de Colza
  • 2.2 livre (1 kg) de Côtes de Boeuf (découpée en cubes) – ou tout morceau de boeuf avec des os
  • 1.65 livre (750 g) de Boeuf désossé (coupé en petits cubes)
  • 2 Oignons (finement hachés)
  • 4 Poivrons (coupés en petits cubes) – Vert, Rouge, Jaune, Orange
  • 4 tomates (finement hachés)
  • 2 cs (30 mL) de Gousses d’Ail (hachées)
  • 2 cs (30 mL) d’Assaisonnement Légumes
  • 1 cs (15 mL) de Poudre de Curcuma
  • 3 cs (45 mL) de Berbère – Mélange d’Epices
  • 3 cs (45 mL) de Cumin (moulu)
  • 1 boite (156 mL) de Concentré de Tomates
  • ½ mesure (118 mL) de Beurre Noisette ou de Ghee

 

Ingrédients pour l’Injera


1. Levure Instantanée. 2. Farine avec levure incorporée (1 mesure de farine de blé + 1¼ de cc de levure chimique). 3. Farine de maïs.
 

Ingrédients 2


1. Boeuf désossé (nous avons utilisé du veau) coupé en cubes. 2. Côtes de boeuf (nous avons utilisé du veau) coupées en cubes. 3. Tomates hachées. 4. Oignons hachés.
 

Ingrédients 3


1. Poivrons détaillés en cubes (vert, rouge, jaune & orange) 2. Curcuma, Cumin, & Épices Berbères. 3. Huile de Colza. 4. Ail haché.
 

Ingrédients 4


1. Beurre clarifié (ou ghee). 2. Assaisonnement pour légumes. 3. Concentré de tomates.
 

Instructions:

 

Préparer le levain pour l’Injera.

  1. Mélanger la farine et la levure.
  2. Ajouter l’eau petit à petit.
  3. Bien mélanger et continuer de verser l’eau.
  4. Laisser la levure agir pendant 30 minutes.

 

Préparer la pâte pour l’Injera

  1. 1. Mélanger la farine et la levure.
  2. 2. Ajouter l’eau petit à petit
  3. 3. Bien mélanger et continuer de verser l’eau
  4. 4. Laisser la levure agir pendant 30 minutes.

 

Préparation du Zigni

  1. 1. Mettre l’huile et le boeuf dans un grand faitout chauffé à feu moyen.
  2. 2. Ajouter le cumin moulu.
  3. 3. Ajouter le curcuma en poudre.
  4. 4. Ajouter le concentré de tomate.
  5. 5. Ajouter les oignons hachés.
  6. 6. Ajouter les poivrons hachés et les tomates hachées.
  7. 7. Ajouter l’assaisonnement pour légumes.
  8. 8. Mélanger intimement les ingrédients.
  9. 9. Couvrir et laisser cuire à feu moyen pendant 2 heures.

 

Finir le Zigni

  1. 1. Ajouter le mélange d’épices berbère
  2. 2. Ajouter le beurre clarifié ou ghee
  3. 3. Ajouter l’ail haché
  4. 4. Couvrir et cuire à feu moyen pendant 5 minutes.

 

Injera Erythréen


 

Injera Erythréen


 

Zigni Erythréen


 

Zigni Erythréen


 

زقني وإنجيرا أرترية

www.xawaash.com

اطبع الوصفة – بدون صور

اطبع الوصفة – مع صور

المقادير

 
كوب = 237 مل، ملعقة كبيرة = 15 مل، ملعقة صغيرة = 5 مل
تكفي 14 شخص
 

خليط الطحين
طحين (دقيق) ذاتي التخمير كوب 2⅔
طحين ذرة اصفر كوب
خلطة خميرة
خليط الطحين كوب 1
ماء كوب
الخميرة الفورية والفعالة ملعقة صغيرة 1
عجينة الإنجيرة
خليط الطحين جم 420
ماء كوب 3
خلطة خميرة
زقني
زيت الكانولا كوب 1
(ريش (أضلع) بقري( مقطع مكعبات باون 2.2
لحم بقري بدون عظم جم 750
بصل 2
فلفل رومي 4
طماطم 4
(فص ثوم( مفروم ملعقة كبيرة 2
مسحوق مرقة الخضار ملعقة كبيرة 2
مسحوق الكركم (الهرد) ملعقة كبيرة 1
بيربيري ملعقة كبيرة 3
(( مطحون ملعقة كبيرة 3
معجون طماطم علبة 1
سمنة كوب ½

 

مكونات الإنجيرا


1- خميرة فورية. 2- طحين (دقيق) ذاتي التخمير او كوب طحين + 1/4 1 ملعقة صغيرة بيكنج بودر. 3- طحين ذرة اصفر
 

المكونات – 2


1- لحم عجل (او بقري) مقطع الى مكعبات. 2- لحم عجل (او بقري) مع عظام مقطع الى مكعبات. 3- طماطم مقطعة الى قطع صغيرة. 4- بصل مقطع صغير
 

المكونات – 3


1- فلفل رومي مقطع (4 ألوان) 2- كركم (هرد)، كمون، وبربري (بهارات ارترية واثيوبية) 3. زيت كانولا او نباتي 4- ثوم مطحون
 

المكونات – 4


1- سمن 2- مرق الدجاج 3- معجون الطماطم
 

طريقة التحضير:

 

تحضير خميرة الإنجيرا

يخلط خليط الطحين مع الخميرة -1
يضاف الماء بالتدريج -2
تخلط جيدا مع استمرار اضافة الماء -3
يترك الخليط يختمر لمدة 30 دقيقة -4

 

إنجيرا أرترية

يوضع خليط الطحين (الدقيق) في سلطانية -1
تضاف الخميرة وقليل من الماء -2
يخلط جيدا ويضاف الماء برفق -3
تترك العجينة تختمر لمدة ليلة كاملة -4
تخبز كما هو مبين في الفيديو -5

 

طريقة تحضير الزقني – 1

يوضع القدر على نار متوسطة ويضاف الزيت واللحم -1
يضاف الكمون المطحون -2
يضاف الكركم (الهرد) -3
يضاف معجون الطماطم -4
يضاف البصل -5
يضاف الفلفل الرومي والطماطم -6
يضاف مرق الخضار -7
يحرك جيدا -8
يغطى ويطهى لمدة ساعتين -9

 

طريقة تحضير الزقني – 2

يضاف البربري -1
يضاف السمن او زبدة محمرة -2
يضاف الثوم -3
يغطى ويطهى لمدة 5 دقائق -4

 

إنجيرا أرترية


 

إنجيرا أرترية


 

زقني أرتري


 

زقني أرتري


 

 

 

 

 

 

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45 Responses to Eritrean Injera & Zigni (Canjeero iyo Signi) Injera d’Erytrée et Zigni زقني وإنجيرا أرترية
  1. umu usra
    March 30, 2012 | 12:22 am

    Asalaamullaahi caleykum waraxmatuhuu wa barakaahuh? Leylo iyo C/Laahi waan idin salaamay.
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    gaar ahaan da’ yarta meelahaan ku dhalatay amaba ku kortay oo dhib ka heysto xaga cunta kariska.
    ragguna ku dhiban yihiin cunto famil dhan banaanka looga soo gado.
    Marka dad badan ayaad dhib kasoo furateene Allaah ha inka siiyo abaalgudkiina meel aynaad ka filanaynin aamiin. wa fii amaanillaah. sc wr wb.

    • A&L
      March 31, 2012 | 1:52 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuhu,
      Walaasheena qaaliga ah Umu Usra, bishaaradaada waa bishaara khayr ah. Waa loo baahanyahay gabdhaheena inay cuna kariska bartaan. Waxaan kaloo jeclaan lahayn in wiilasheena iyagana inay sidoo kale u-bartaan. Guurka waa iskaashi, iskaashigana waa naxariis, taasoo uu inabaray Nebigeena (csw). Reerkiisa wuu kaalmayn jiray, mana ka faani jirin howsha guriga, xitaa ha noqoto xaaqidda dhulka.

      Faalooyinkaaga marwalba waan ku faraxnaa. Khayr aan dhamaan Guulle ha ku-siiyo.

      • umu usra
        March 31, 2012 | 8:11 pm

        Maashaa Allaah.
        Allahumma Aaamiin.
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        • A&L
          March 31, 2012 | 11:48 pm

          Umu Usra khayr Ilaahay ha ku-siiyo wax fiicanna ha kugu bishaareeyo. Aamiin.

  2. sumaya
    March 30, 2012 | 9:18 am

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  3. hani abdi
    March 31, 2012 | 7:39 am

    acs walale macaan waan kusalamayaa walalo rootiga sida loo sameeyo noo soo geli plz

    • A&L
      March 31, 2012 | 11:34 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuhu,
      Hadduu Eebbe idmo waan soo gelin doonnaa.

  4. Hani
    April 1, 2012 | 10:55 am

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    • A&L
      April 2, 2012 | 12:46 am

      Adigaa mahadda mudan. Khayr ayaan kuu rajaynaynnaa.

  5. Fowzia
    April 3, 2012 | 10:00 pm

    Salaamu Caleykum Cabdullaahi iyo Leyla,
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    walaashiin Fowzia,

    • A&L
      April 4, 2012 | 9:01 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuhu,
      Aad ayaa ugu mahadsantahay faalladaada wacan. Malawax iyo cambuulo waan soo gelin doonnaa hadduu Ilaahey yiraahdo. Qoraalka badan iyo xiriiriskiinna waan jecelnahay.

  6. canab
    April 6, 2012 | 1:16 pm

    asc wrb wb waa ku mahadsanatihiin hanankaan wanaagsan ee ARAB.ERITIA IYO cuntadeenii qeeyma ha madeed ee soomaliyeed aad noo soo bandhig teen waa wax lagu farxo webkiinane waa webka kaliye ee aan leenahay hadaan nahay somaliweyn waana ku faanaa webka XAWAASH.COM alle ha idiin siyaadiyo waxaan joogaa Sweden waxaa soo badhigeynay cunto somaliga markaas wax badan oow naga saaciday webkiina alle ha iidiinku bishaareeyo janatul FARDOOWSA AAMIIN

    • A&L
      April 7, 2012 | 12:30 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuhu,
      Annaga waxaan kusoo kornay oo kusoo barbaarnay Soomaaliya, Khayraadka waddankeennana iyo abaalka uu inagu leeyahay ma-illaawi karno. Hawshaan aan hadda wadno waxaan u-aragnaa inay tahay mahad celin yar oo waajib nagu ah. Mahadsanid walaasheenna qaaliga ah.

  7. Halimatusacdiya
    April 20, 2012 | 3:23 pm

    ASC Cabdulaahi & Leyla walaalaheyga qaali ah waan idi salaamayaa marka xigana waan idiin mahad celinayaa walaal waxaan aad u jeclahay cake yacni midka arooska camal ah hadaad awoodaan inoo soo giliya insha’alah waana mahadsan tihiin mar labad iyo mar sadexaad.

    • A&L
      April 20, 2012 | 7:48 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuhu,
      Walaasheena qaaliga ah Halimatusacdiya, Hadduu Ilaahay yiraahdo waan soo gelin doonnaa doolsho toorto ah. Mahadsanid.

  8. munisa
    April 25, 2012 | 3:00 am

    Asc wr en abaayo Waan ku salamey
    Waxaa jeclahey aan ka cadsana shushumo ina no so gelisid abaayo macaan wana ku mahad San tahay ajer iyo xasana ilahey ha ka siyo

    • A&L
      April 25, 2012 | 7:54 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuhu,
      Hadduu Ilaahay idmo waan soo gelin doonnaa. Mahadsanid.

  9. kaouther
    May 2, 2012 | 11:51 am

    I had the opportunity to taste the zigni at a yemeni’s friend house and was surprised to discover the injira pancakes that look so close to our Algerian baghrir , only that we make ours with semoulina and eat them with a mixture of butter and bee-honey.
    thanks for these beautiful pictures ….

    • A&L
      May 3, 2012 | 1:01 am

      Sometimes we use semolina and flour for canjeero. Thank you for taking the time to comment.

  10. Ayan
    May 26, 2012 | 8:03 pm

    Walaal brown butter intee laga helaa? Marka tuunta iyo basbaaska iyo brown butter lagu daro meeqo ayaa loogu sugaa dabka?

    Thank you

    • A&L
      May 26, 2012 | 11:50 pm

      Browned butter annagaa sameysana. Waa buuro (butter) la-shiilay. Waxaad ka-fiirsataa video-ha Xalwadda ama Hariisada. Video-ha waxaa ku-qoran 5 daqiiqo kari markaad ku-dartid.

  11. faiza
    May 30, 2012 | 5:54 am

    manshalah! i cooked the zigni yesterday n it came out perfect. thanx u so much 4 ur recipe.

    • A&L
      May 30, 2012 | 10:29 pm

      It is great to try recipes from different cultures. We are happy you liked it.

  12. hani
    June 1, 2012 | 4:59 pm

    Assalamu alaikum I wanted to know instead of the beef if I can use goat meat.

    • A&L
      June 2, 2012 | 2:07 pm

      You absolutly can. We think it will be delicious.

      • hani
        June 3, 2012 | 12:23 pm

        Thank you

  13. Muna
    June 6, 2012 | 4:37 pm

    wwwwwwww caadi mhn wlh ani meeshan aanba ku noqona macalimad waxaa mahad iska leh ilahay subxaana watacaala oo websetakn i baray marka xigta waxan u mahad calinaa A&L HALKAAS NOGA SI WADA DADAALKA IYO BARIDA CUNTADA THNKZZZZZZZZZZZ

    • A&L
      June 6, 2012 | 8:19 pm

      Annagana waxaan ku-mahadinaynaa Ilaahey (SW) oo nagu gargaaray sameynta goobtaan. Waxaan aad ugu faraxsan nahay inaad ka-faa’iidaysatay. Mahadsanid walaal.

  14. Fartun
    June 26, 2012 | 1:45 pm

    Thank you so much for this recipe, we just had it and it was really delicioues. May Allah SWT reward you many time for your time and effort.

    • A&L
      June 26, 2012 | 11:33 pm

      Thank you very much. May God Almighty bless you and your family.

  15. Huda
    August 10, 2012 | 12:39 pm

    Salaam,

    I cant find yellow conrnflour, would I be able to use white instead?

    • A&L
      August 10, 2012 | 11:06 pm

      If you cannot find yellow cornflour, you can use white cornflour.

  16. Judy
    August 14, 2012 | 2:45 pm

    Just made this with lamb (but not quite enough lamb) and it is WONDERFUL! Thank you for posting this delicious recipe and the video. The instructions are clear and easy-to-follow and beautiful to look at.

    • A&L
      August 14, 2012 | 11:09 pm

      Very creative! It will taste great with lamb. We will use that the next time we prepare the Zigni. Thank you so much for sharing your experience with us and thank you for your kind words.

  17. muna abiib
    November 7, 2012 | 8:39 pm

    walalo please ii macnee waxay tahay huruud iyo berbere adoo mahadsan raalina ah waayo (huruud) kalar ayan u aqaana. thanks indeed.

    • A&L
      November 7, 2012 | 10:20 pm

      Huruud waa buhaar cuntada lagu darsado; Soomaaliya haweenka wejigana wey marsan jireen. Af-Ingiriisiga waxaa loo yaqaanaa “turmeric,” af-Carabigana waa “kurkum ama hurd.” Berbere waa dhoor nooc buhaar sida xawaashka oo kale, waxaa badi laga isticaalaa Ethiopia iyo Eritrea, Soomaalida qaarkoodna wey isticmaalaan.

  18. latifa
    January 3, 2013 | 3:32 pm

    asc aad ayaa umahadsan tihin burka qamiiraka meeshena lagama helo burka cadiga maku sameysan karaa canjeerada mahadsanid

    • A&L
      January 3, 2013 | 10:59 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Adigaa mahadda mudan. Burka caadiga waa ka qasi kartaa laakiinse waqti badan ayuu u baahanaaya si uu u qamiiro. Habeenka ka horeeya qas banaanka u dhaaf.

  19. insaaf
    June 2, 2013 | 10:28 pm

    mansha allah allah haydinbarakeeyo walid kiin iyo awaladinaba iyo dhaman intaada kakoban tihin

    • A&L
      June 4, 2013 | 4:39 pm

      Aamiin walaal. Aad iyo aad ayaa u mahadsan tahay. Qayr badan ayaan Eebbe kaaga baryaynaa.

  20. klaus
    September 25, 2013 | 12:53 pm

    hello, i found out, that injera is originally coocked with teff, isn`t it? i was happy to see that i can order teff at internett in germany. so i ordert it, and at all it was great!
    cheers
    Klaus

    • A&L
      September 26, 2013 | 1:32 am

      Not all injera is cooked with teff. No teff is added to The Somali Injera. It is great that you can buy teff online.

      • klaus
        September 26, 2013 | 10:55 am

        Thanks for the info. didn`t know that. so, than mine is an ethopian injera.
        cheers
        klaus

  21. khalidinho
    December 3, 2015 | 4:33 am

    Thnkz waxan halkan ugamahad celinayaa maamulaha wepseitkan kaas oo bulashada somalaiyed wax tarweyn oo habka cuntada loosameyo naga caawiyay cunooyinka gaarka eh iyo kuwa Hidaha iyo dhaqanka somaliyed

  22. Turmeric Curcuma Moulu
    March 17, 2016 | 2:33 am

    [...] Eritrean Injera & Zigni (Canjeero iyo Signi) Injera d … – Eritrean Injera & Zigni (Canjeero iyo Signi) Injera d’Erytrée et Zigni زقني وإنجيرا أرترية [...]

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About (Annaga)
Qui Sommes Nous نبذة عنا

We are a husband and wife team and we live in Canada. In a world full of food complications, we make cooking very simple. Our recipe videos will make your cooking easy, relaxed and enjoyable. We bring you the foods we love from Somalia and from around the world.