Injera example sentences

"Injera" Example Sentences

1. The aroma of freshly baked injera filled the air.
2. I love the spongy texture of injera.
3. Injera is a staple food in Ethiopian cuisine.
4. She skillfully flipped the injera on the griddle.
5. We ordered a platter of injera with various stews.
6. The restaurant specialized in authentic injera dishes.
7. Learning to make injera is a time-consuming process.
8. He ate the injera with relish.
9. This recipe for injera uses teff flour.
10. The injera was slightly sour, which is typical.
11. Would you like more injera?
12. They served the wat on top of the injera.
13. The thin, crepe-like injera soaked up the flavorful sauce.
14. My grandmother's injera recipe has been passed down for generations.
15. He carefully folded the injera to scoop up the stew.
16. The best injera is slightly tart.
17. Making injera requires patience and practice.
18. The injera provided a perfect base for the spicy wat.
19. She tore off a piece of injera and dipped it into the sauce.
20. For the best results, use freshly milled teff flour for your injera.
21. Injera, a flatbread, is central to Ethiopian meals.
22. The restaurant ran out of injera, which was disappointing.
23. With the injera, the meal felt authentically Ethiopian.
24. Despite the challenges, making injera is rewarding.
25. This type of injera is more common in the northern region.
26. He meticulously prepared the batter for the injera.
27. The slightly fermented injera had a unique flavor.
28. Homemade injera always tastes better.
29. She served the injera warm, right off the griddle.
30. Learning to make good injera is an art form.
31. The subtle sourness of the injera complemented the rich stew.
32. Injera is more than just bread; it's part of the culture.
33. Even the leftover injera is delicious the next day.
34. The restaurant’s injera was the highlight of the meal.
35. He prefers his injera slightly thicker.
36. Injera's unique texture makes it perfect for scooping up stews.
37. The recipe for injera called for specific types of teff.
38. She used a special pan to cook the injera.
39. They ate the injera family style, sharing from a large platter.
40. The injera was perfectly cooked, neither too thick nor too thin.
41. Without injera, the meal wouldn’t be complete.
42. The taste of home is injera.
43. Many consider injera to be Ethiopia's national dish.
44. Injera is often used to pick up other dishes.
45. The children loved playing with the leftover injera.
46. It was difficult to find good injera outside of Ethiopia.
47. She experimented with different recipes to perfect her injera.
48. The injera's slightly spongy texture is quite unique.
49. He enjoyed the injera with a side of berbere.
50. Making injera is a cultural tradition.

Common Phases

1. Injera is a staple food in Ethiopian and Eritrean cuisine.
2. Injera, a spongy flatbread, is made from teff flour.
3. Injera is often served as a base for various stews and wat.
4. Injera's slightly sour taste complements the rich flavors of the wat.
5. Injera is used to scoop up the food, acting as both plate and utensil.
6. The preparation of injera involves a unique fermentation process.
7. Injera is a symbol of Ethiopian and Eritrean culture and identity.
8. Many variations of injera exist, depending on the region and family recipe.
9. Injera's texture is described as soft, slightly chewy, and pleasantly spongy.
10. Injera can be found in many Ethiopian and Eritrean restaurants worldwide.
11. Learning to make injera is a time-honored tradition passed down through generations.
12. A good injera is light, airy, and has a slightly sour and tangy flavor.
13. Injera is often served fresh and hot, right out of the pan.
14. Injera's unique flavor comes from the fermentation of the teff flour.
15. The process of making injera requires skill and experience to achieve the perfect texture.
16. Injera plays a crucial role in Ethiopian and Eritrean social and religious gatherings.
17. Sharing injera is a common way to show hospitality in Ethiopian and Eritrean culture.
18. Injera can be used to make various dishes beyond the traditional wat combinations.
19. The visual appeal of injera, with its slightly bubbly surface, is attractive.
20. Injera's distinctive flavor profile makes it stand out from other flatbreads.

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