Beverage

Tella

Name: Tella
Total time: 7 days
Yield: 10 servings
Cuisine: Ethiopia
Ingredients: 500g barley malt; 250g roasted bread (kita); 30g dried gesho; 3 L water

Rustic home-brewed Ethiopian beer of barley, gesho and roasted bread crumbs — cloudy, tart and low in alcohol.

7 days 10 servings Medium

Ingredients

• 500g barley malt
• 250g roasted bread (kita)
• 30g dried gesho
• 3 L water

Method

Step 1 of 425%

Boil gesho in water; cool.

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1
Boil gesho in water; cool.
2
Crumble bread and malt; combine with gesho water in a clay jar.
3
Cover; ferment 6-7 days in a warm place.
4
Strain and serve cool.