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Tej

Name: Tej
Total time: 60 min
Yield: Serves 4
Cuisine: Ethiopia
Ingredients: 500g Honey; 1.5L Water; A pinch Gesho Leaves (or hops)

Dessert

⏱ 60 min

👥 Serves 4

Difficulty ⭐⭐

Ethiopia's traditional honey wine, essential at celebrations.

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📖 The Story Behind This Dish

Tej is Ethiopia's traditional honey wine, made by fermenting honey and water with bitter gesho leaves, which aid fermentation and give it its distinctive flavor. At tej bets (tej houses) it's served in round-bellied glass flasks called berele, and it's a symbol of Ethiopian celebration, poured at weddings and holidays.

🌆 Where it's eaten: In an Addis Ababa tej bet, people talk late into the night with music playing and a flask of tej in hand.

🥕 Ingredients (serves 4)

Honey 500g
Water 1.5L
Gesho Leaves (or hops) A pinch

👩‍🍳 Instructions

Mix honey with water to dilute it.
Add gesho leaves for flavor.
Transfer to a clean container and leave to ferment at room temperature.
Ferment for 1–2 weeks until naturally fizzy and slightly sour.
Strain through cloth and pour into glass bottles.

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