Tej (Ethiopian Honey Wine) Recipe
Tej is often classified as mead or honey wine. This traditional drink hails from Ethiopia, but it is also common in Eritrea. It is prepared with a mixture of honey, water, and gesho leaves.
It is typically cloudy, yellow, and slightly fizzy, but as the popular local saying explains, no two cups of tej are the same.
RECIPE INGREDIENTS
Honey
Water
Gesho Kitel (Hops Leaves)
Gesho Entchet (Hops Stems)
DIRECTIONS ON HOW TO MAKE TEJ (ETHIOPIAN HONEY WINE) RECIPE
In a bowl, mix the water, honey, and Gesho Kitel, and let the mixture sit for 3 days at room temperature.
Under medium heat, boil 6 cups from the mixture in a pot along with the Gesho Entchet. Cook on low heat for 15 minutes, then remove from heat and let it cool.
Next, pour it back into the original mixture in the large container, seal the container, and let it sit for 2 weeks.
If the mixture is too dry after the 2 weeks, you can add 1 cup of honey and let it sit overnight.
And, if the mixture is overly sweet, add more Gesho Entchet and some water and let it ferment.
Use cheesecloth to strain, then serve chilled.
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MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Tej (Ethiopian Honey Wine) Recipe
Ingredients
- Honey
- Water
- Gesho Kitel Hops Leaves
- Gesho Entchet Hops Stems
Instructions
- In a bowl, mix the water, honey, and Gesho Kitel, and let the mixture sit for 3 days at room temperature.
- Under medium heat, boil 6 cups from the mixture in a pot along with the Gesho Entchet. Cook on low heat for 15 minutes, then remove from heat and let it cool.
- Next, pour it back into the original mixture in the large container, seal the container, and let it sit for 2 weeks.
- If the mixture is too dry after the 2 weeks, you can add 1 cup of honey and let it sit overnight.
- And, if the mixture is overly sweet, add more Gesho Entchet and some water and let it ferment.
- Use cheesecloth to strain, then serve chilled.