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Teff and Sweet Potato Timbales with Feta

This vegetarian entree is lightly spices with Ethiopian flavors and the feta resembles a traditional cheese of Highland Africa.

  • 1 tsp Canola Oil
  • 1/2 cup Onion chopped
  • 1-1/2 cups Sweet Potato peeled and cut into 3/4 inch cubes
  • 1/4 tsp Ground Clove
  • 1 tsp Ground Cumin
  • 1/2 tsp Sea Salt
  • 3/4 cup Whole Grain Teff
  • 1-1/2 cups Vegetable Broth
  • 2 Eggs large, lightly beaten
  • 4 Scallions chopped, divided
  • 4 oz Feta Cheese cubed
  • 4 - cups Ramekins oiled
  • 4 Tbsp Roasted Peanuts chopped


In a 2-quart saucepan, heat canola oil and sauté the onion until soft and clear and beginning to brown. Add the sweet potato and stir, then add the clove and cumin and stir until fragrant. Add teff and stir to coat, then add salt and stock and bring to a boil. Cover and reduce heat to the lowest setting and cook for about 25 minutes or until the liquids are absorbed. Transfer the cooked teff mixture to a large bowl to cool for 15 minutes.

Preheat oven to 400°F. Set four oiled one-cup ramekins on a sheet pan. To the teff, add the eggs and stir to mix. Stir in feta and half of the scallions, and divide between the ramekins. Bake for 25-30 minutes, until puffed and set. Let cool on a rack for about five minutes before running a paring knife around the edges and inverting onto a small plate. Garnish with scallions and peanuts if desired.  Makes 4 servings.

Teff and Sweet Potato Timbales with Feta



Products Used in this Recipe

Baking Aids
Sea Salt

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Gluten Free
Whole Grain Teff

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Greg Elvander June 23, 2013
With my gift of Teff from the heroes of the Mill, I tried this recipe. It was quite easy, and delicious! I have never cooked with Teff before so this was new flavors for me. It is earthy and nutty. With the cumin and clove, the whole dish comes together in flavor and texture!

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