Kategna

Instructions

1. 1 Mix softened niter kibbeh with berbere and a pinch of salt until you have a smooth, spiced butter paste.
2. 2 Lay an injera flat and spread the berbere butter evenly across the entire surface in a thin layer.
3. 3 Fold the injera in half, then in half again to create a triangle or roll it up tightly like a wrap.
4. 4 Heat a dry skillet over medium heat and toast the folded injera for two minutes per side until crispy.
5. 5 The outside should be golden and crunchy while the inside remains slightly soft with melted spiced butter.
6. 6 Cut into pieces and serve immediately as a snack or appetizer while the main meal is being prepared.