Steps
- 1.
Tibs (Ethiopia): Acts as edible utensil for spicy meat dishes
- 2.
Shiro (Eritrea): Provides sour contrast to chickpea stew
- 3.
Firfir (Ethiopia): Absorbs spiced butter sauce when torn
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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Tibs (Ethiopia): Acts as edible utensil for spicy meat dishes
Shiro (Eritrea): Provides sour contrast to chickpea stew
Firfir (Ethiopia): Absorbs spiced butter sauce when torn
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Weak fermentation
Cause: Insufficient backslop or low ambient temperature
Fix: Increase backslop ratio or move to warmer environment
Excessive sourness
Cause: Over-fermentation or high acetic acid production
Fix: Shorten fermentation time or reduce backslop quantity