injera वाक्य
उदाहरण वाक्य
मोबाइल
- Wat is traditionally eaten with injera, a spongy flat bread made from the millet-like grain known as teff.
- However, many women in urban areas now use electric injera stoves, which are topped with a large metal plate.
- It's generally served with a flat bread called injera, moist and spongy and as big around as a pizza.
- The traditional way to eat in Ethiopia is from a large communal platter lined with injera, a spongy, pancakelike bread.
- With practice comes deftness, and eventually you can strip the meat off a drumstick, bite by bite, using injera.
- Diners then break into the section of injera in front of them, tearing off pieces and dipping them into the stews.
- Injera is made from a fermented Ethiopian grain called tef, prepared like a pancake batter and ladled onto a hot iron griddle.
- Injera is available by the piece from Meskerem Ethiopian Restaurant, 468 West 47th St .; ( 212 ) 664-0520.
- Injera is made out of teff, wheat, barley, sorghum or corn, and resembles a spongy, slightly sour pancake.
- One is injera, a moist, spongy sourdough crepe made from teff, a kind of millet grown in the East African highlands.
- Ethiopian food is served on centerpiece platters over injera, accompanied by plates of more injera, rolled up like so many dish towels.
- Ethiopian food is served on centerpiece platters over injera, accompanied by plates of more injera, rolled up like so many dish towels.
- In February 2013, Injera was dropped from the Kenya national sevens team and his contract was cancelled by the head coach Mike Friday.
- In the United States, injera is most often made on an electric Bethany lefse grill, now marketed as " Heritage grill ".
- This staple cereal of Ethiopia is ground into flour and used to make the flat, fermented bread called injera that sustains millions of people.
- Serve with injera ( recipe at left ) . _ From " Flavors of Africa Cookbook " ( Prima Publishing, $ 16)
- At the Church of Our Savior, they prepare a breakfast after services eaten with injera, a flatbread that is central to Ethiopian cuisine.
- Pulling all the disparate elements together is the injera, the spongy fermented bread imprinted with bubbles that tastes faintly of sourdough and resembles huge crepes.
- The bottom surface of the injera, which touches the heating surface, will have a relatively smooth texture, while the top will become porous.
- Mounds of teff _ the millet from which the spongy, national bread called injera is made _ squat in the harvested fields like giant corn muffins.
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