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.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 11
Rating: 4.36
You:
Rate this recipe!
Submitted By Bob's Red Mill Natural Foods
This vegetarian entree is lightly spices with Ethiopian flavors and the feta resembles a traditional cheese of Highland Africa.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 11
Rating: 4.36
You:
Rate this recipe!
Submitted By Bob's Red Mill Natural Foods
This vegetarian entree is lightly spices with Ethiopian flavors and the feta resembles a traditional cheese of Highland Africa.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. 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.

Products Used in this Recipe
Recipe Comments

Recipe Comments

Your email address will not be published. Required fields are marked *