Friday nights should always include some homemade Tej (Ethiopian honey wine). “Stick” around to learn how to make it! Many of our customers use our Gesho Entchet to make Tej, but did you know that traditionally, Gesho Kitel (hops leaves) are also part of the brewing process? The leaves are ground up and added in the beginning stages of fermentation and can cut the bitterness of the Entchet and balance the flavors of the final product.
**Photographs courtesy of Ajit Bhandhel**
INGREDIENTS
- 8 oz ground Gesho Kitel
- 4 oz Gesho Entchet
- 2 pounds raw honey
- 5 liters of water (1 cup of honey for every 3-5 cups water)
STEPS
- Mix honey, water, and ground hops. Let stand at room temperature for three days.
- Measure 6 cups of the mixture into a pot and bring to a boil with the hops sticks. Cook for 15 minutes on low heat. Let cool, then pour back into the original standing mixture
- Seal in a large container at room temperature for 15 days. If too dry, add a cup of honey and leave overnight. If too sweet, add more hops stems, and water directly into the mixture and let ferment. Strain with cheesecloth and serve cold.
Serves: 10 | Prep Time: 18 days minutes | Cooking Time: 15 minutes
1 comment
I recently finished my first batch of t’ej using this recipe. I’ve been making various types of honey wine for several years now, and I really enjoyed the outcome of this brewing project. I purchased the gesho sticks and leaves through Brundo, and I love the delicate, bitter, green-tea-like flavor they add to the honey wine. I will definitely be making this again. Sending huge “Thank You!” to Brundo for making Ehtiopian cuisine accessible with good recipes and high-quality ingredients!