Preparation

Injera, that wonderfully spongy Ethiopian flatbread, often leaves you with extras that dry out quickly. Instead of tossing them, use their unique texture to create a latticed crust that absorbs the savory filling below while crisping up on top—a textural revelation that British shepherds never saw coming.

Preparation

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Sauté the onion until softened, about 5 minutes, then add garlic and cook for another minute.
3. Stir in the berbere spice and cook until fragrant, about 30 seconds. Add the tomato paste and cook for 1 minute.
4. Add the leftover lentils and meat to the pan, stirring to combine. Pour in the broth and simmer for 5-7 minutes until the mixture thickens slightly. Season with salt to taste.
5. Transfer the filling to a 9-inch baking dish. Spread evenly.
6. Tear the injera into irregular pieces and arrange them in overlapping layers across the top of the filling, creating a patchwork crust. Brush with melted butter.
7. Bake for 25-30 minutes until the injera edges are crispy and golden.
8. Serve warm with a dollop of yogurt on each portion.

The injera soaks up the spiced filling from below while its edges turn delightfully crisp—a completely different experience from its traditional serving style.