Berbere-Spiced Mozzarella Sticks with Injera

1.Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2.In a shallow bowl, combine the breadcrumbs, berbere spice blend, salt, black pepper, garlic powder, onion powder, and smoked paprika. Mix well to ensure even seasoning.

3.Set up a breading station: place the flour in one bowl, the beaten eggs in a second bowl, and the seasoned breadcrumbs in a third bowl.

4.Take each mozzarella stick and first coat it in flour, shaking off the excess. Then dip it into the beaten eggs, allowing any excess to drip off, and finally roll it in the seasoned breadcrumbs until fully coated. Repeat with all mozzarella sticks.

5.Arrange the breaded mozzarella sticks on the prepared baking sheet. Drizzle olive oil over the sticks to help them crisp up during baking.

6.Bake in the preheated oven for 12-15 minutes, or until golden brown and gooey, flipping halfway through for even cooking. Keep an eye on them to avoid burning.

7.While the mozzarella sticks are baking, prepare the injera batter. In a mixing bowl, combine the teff flour, all-purpose flour, salt, and baking powder. Gradually whisk in the water until you achieve a smooth batter. Let it rest for about 30 minutes.

8.Heat a non-stick skillet or griddle over medium heat. Pour a ladleful of the injera batter into the pan, swirling it to create a thin, even layer. Cook for about 2-3 minutes until bubbles form on the surface and the edges lift slightly. Flip and cook for an additional minute on the other side. Repeat until all batter is used, keeping the cooked injera warm in a clean kitchen towel.

9.Once the mozzarella sticks are done, remove them from the oven and let them cool slightly before serving. Cut the injera into pieces for easy dipping.