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How To Make Korean BBQ Tacos from Scratch - DIY

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How To Make Korean BBQ Tacos from Scratch - DIY Introduction Korean BBQ tacos are basically tacos with a Korean twist. Imagine your favorite taco fillings, but instead of seasoned ground beef or shredded chicken, you get savory, marinated Korean BBQ meats.   Recommended; How To Make Pina Colada Smoothie These  meats are usually thinly sliced and marinated beef) or spicy pork. On top of the meat, you might find some classic taco toppings like shredded cabbage, cilantro, and onions. But in the spirit of Korean BBQ, you might also get kimchi (spicy fermented cabbage), pickled vegetables, or a gochujang (Korean chili paste) sauce for an extra kick.  Deliciously Yummy Korean BBQ Tacos Recipe Note: These Korean BBQ tacos are ridiculously flavorful and may cause excessive happiness and cravings! Ingredients: 1 pound beef ( ribeye or sirloin), sliced into thin strips (aka the star of the show) 2 tablespoons Gochujang (Korean chili paste) - the secret sauce that'll make you go "Wow, t
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How To Make Easy Ethiopian Fatira: Crispy Flatbread

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Zara Modern & Traditional Recipes

How To Make Easy Ethiopian Fatira: Crispy Flatbread

Ethiopian Fatira Flatbread

A Delightful Ethiopian Breakfast Tradition


What is Fatira Bread?

Fatira is a staple breakfast dish in Ethiopia, enjoyed for its crispy texture and versatility. This flatbread, traditionally made with just flour, water, and salt, takes on a golden hue when cooked on a griddle. Fatira is often served with scrambled eggs, either tucked inside or spooned on top, and a drizzle of honey for a delightful sweet and savory combination.

Key Features of Fatira Flatbread:

  • Easy to make with pantry staples
  • Customizable with various vegetables
  • Perfect for breakfast, brunch, or a light lunch
  • Recommended >> Another Fatira Recipe - Try it!

Ingredients for making fatira(for 5 servings):

  • For the Fatira:
    • 2 ½ cups all-purpose flour
    • 1 teaspoon vegetable oil
    • ½ teaspoon salt
    • 1 cup warm water (more if needed)
  • For the Egg Filling:
    • 4 eggs
    • ¼ teaspoon salt
    • 1 small onion, chopped
    • ½ green pepper, chopped (optional)
    • ½ tomato, chopped
    • 2 chili peppers, chopped (adjust to your spice preference)
    • 1 tablespoon vegetable oil

Instructions:

  1. Make the Dough: Combine flour, oil, and salt in a large bowl. Slowly add warm water, mixing until a soft dough forms. Knead the dough for 5 minutes on a lightly floured surface until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.

  2. Shape the Fatira: Divide the dough into 5 equal portions. Roll each portion into a thin circle on a lightly floured surface. Aim for a paper-thin consistency for maximum crispiness. Brush each circle with a thin layer of oil.

  3. Fold the Dough: Fold the oiled circles into squares by bringing opposite sides together. Now, unfold the squares and roll them out again into thin rectangles.

  4. Cook the Fatira: Heat a cast-iron griddle or large skillet over medium heat. Add a little oil if needed. Carefully transfer one rolled-out dough rectangle to the hot griddle. Cook for 1-2 minutes per side, or until golden brown with small bubbles appearing on the surface. Repeat with the remaining dough, adding more oil as needed.

  5. Prepare the Egg Filling: While the fatira cooks, whisk together eggs, salt, chopped vegetables, and chili peppers in a bowl.

  6. Assemble the Dish: Heat another tablespoon of oil in the same skillet used for the fatira. Pour in a portion of the egg mixture and scramble it slightly. Place a cooked fatira on top of the scrambled eggs. Cook for about a minute, or until the eggs are set to your liking.

  7. Serve: Repeat step 6 with the remaining egg mixture and fatira. Cut each filled fatira into triangles or squares and serve hot with honey for dipping, alongside a cup of Ethiopian coffee for a complete breakfast experience.

Tips:

  • For a richer flavor, substitute 1 tablespoon of vegetable oil with melted butter in the dough recipe.
  • Feel free to experiment with different vegetables in the egg filling, such as chopped spinach, mushrooms, or bell peppers.
  • Leftover fatira can be stored in an airtight container at room temperature for up to 2 days. Reheat in a pan or toaster oven until crispy.

Enjoy this taste of Ethiopia!

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