Tej (Traditional Ethiopian Honey Wine)

December 14, 2024

Tej (Traditional Ethiopian Honey Wine)

Prep: Weeks
Cook: -
Servings: Family

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Ingredients

 ground Gesho Kitel (Hops Leaves)
 Gesho Entchet (Hops Stems)
 raw honey
 water (1 cup of honey for every 3-5 cups water)

Direction

Step 1 :  the water, honey, and Gesho Kitel, and let the mixture sit for 3 days at room temperature in a large container.
Step 2 : Take 6 cups from the mixture and transfer into a pot along with the Gesho Entchet, and heat to a boil.
Step 3 : Cook on low heat for 15 min, then remove from heat and let it cool.
Step 4 : Next, pour it back into the original mixture in the large container, seal the container, and let it sit for 2 weeks.
Step 5 : 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.
Step 6 : Use cheesecloth to strain, then serve chilled.

Notes

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