A while back, I was speaking with my neighbor, Meg, who told me about an ancient grain I had never known about. It is called Teff. This word originates from the Amharic word ‘teffa’ which means ‘lost’ due to the small size of the grain. An annual bunch grass native to the central highlands of Ethiopia and Eritrea. It can survive both wet and dry climates, high temperatures and bright light as well as not being subject to as many plant diseases as other cereal grains. It’s high nutritional value and reliable cultivation have made it Ethiopia’s most important grain crop. Teff’s size makes it convenient because it doesn’t take a large volume of teff seed to plant a field.
Ground into flour, teff is used to make the traditional bread called ‘injera’, a sourdough risen flatbread with a slightly spongy texture similar to a crepe. It can also be found in many gluten-free options of pancakes, breads, cereals, pie crusts, cookies and other snacks.
Meg had given me a package of ‘authentic‘ teff flour so I was anxious to try it. I noticed a great looking recipe for seeded teff rolls on the computer so I was all set. To compliment the teff rolls I made some shrimp burgers w/ avocado aioli. Nice meal!
| Servings |
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- 1 1/4 cup lukewarm water
- 1 Tbsp EACH active dry yeast, honey & olive oil
- 1 tsp apple cider vinegar
- 3/4 cup (110 gm) teff flour
- 2/3 cup (130 gm) potato starch
- 2/3 cup (130 gm) tapioca starch
- 1/3 cup (30 gm) almond flour
- 1 Tbsp (10 gm) gound flax seed
- 1 Tbsp (10 gm) chia seeds
- 1 Tbsp (10 gm) whole grain millet
- 1 Tbsp (10 gm) pumpkin seeds, coarsely chopped
- 1 Tbsp (10 gm) sunflower seeds, plus more to sprinkle on top
- 1 Tbsp (10 gm) sesame seeds, plus more to sprinkle on top,
- 1 Tbsp (10 gm) poppy seeds, plus more to sprinkle on top,
- 1 tsp salt
- 2 tsp guar gum OR 1 1/2 tsp xanthan gum
- 2 tsp (1 pkg) gelatin,
- 2 egg whites
- 454 grams raw shrimp, chopped fine
- 1 egg
- 2 Tbsp cilantro leaves, chopped (or basil)
- 1/3 cup red pepper, chopped
- 1 Tbsp garlic, minced
- 1/4 cup red onion, minced
- 1/2 cup Panko breadcrumbs + more if patty is too wet
- 1 tsp salt
- 1/4 tsp pepper
- 3 Tbsp olive oil for frying
- 1 avocado, cubed
- 1/4 cup sour cream
- 1 Tbsp lime juice
- 1 Tbsp garlic, minced
- 1 Tbsp fresh basil, chopped
- salt & pepper to taste
- In a small bowl, whisk together water, yeast, honey, oil & vinegar. Let stand 3-5 minutes or until yeast is dissolved & beginning to proof.
- In a large bowl, stir together dry ingredients. Add yeast mixture to dry ingredients & mix on low speed until combined. Add in egg whites. Once combined, mix on high speed for 3-5 minutes.
- Grease a 9-10 inch round baking pan. Scoop the batter into pan (with a spring release scoop) making about 6 buns. Place rolls right next to each other. Cover & let rise in a warm place for 20 minutes. Preheat oven to 375 F. Bake for 25-30 minutes. Remove from oven; cool slightly.
- In a small bowl, combine all ingredients for shrimp burgers. Form into 4 patties & set on a plate with squares of wax paper between them. Put in fridge until ready to cook.
- In a small bowl, Combine all ingredients for avocado aioli until smooth. Cover & set in fridge until ready to use.
- In a large skillet, add 3 Tbsp oil & turn heat to medium-high. Gently place shrimp burgers on skillet & cook 3 minutes until golden, flip & cook another 3 minutes.
- On each of the sliced, warm teff buns, place a shrimp burger with a generous dollop of avocado aioli. Don't hesitate to add some lettuce & tomato slices if you wish.
