Tej (Ethiopian honey wine) is a unique and intriguing drink with a long history and cultural significance. It has been enjoyed for centuries in Ethiopia. Its sweet and fragrant taste has made it a staple at both everyday meals and ceremonial occasions.
Tej is traditionally made from honey, water, and the leaf and stems of Gesho (a type of plant similar to hops). It has a distinct flavor that can be sweet or dry depending on how it is made, and it can range in strength from light to strong.
Here is a step-by-step recipe that will help you prepare Tej at your home. Enjoy!
Ingredients Required to Make Tej
- 2 pounds of honey
- 5 liters of water
- 8 ounces of ground Gesho Kitel (Hops Leaves)
- 4 ounces of Gesho Entchet (Hops Stems)
How to Make Tej (Step-by-Step Tutorial)
- Mix the water, honey, and Gesho Kitel, and let the mixture sit for 3 days at room temperature in a large container.
- Take 6 cups from the mixture and transfer into a pot along with the Gesho Entchet, and heat to a boil.
- Cook on low heat for 15 min, then remove from heat and let it cool.
- Next, pour it back into the original mixture in the large container, seal the container, and let it sit for 2 weeks.
- 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.
- Use cheesecloth to strain, then serve chilled.
Equipment Recommendations to Make Tej
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Tej Recipe
Tej (Traditional Ethiopian Honey Wine) Recipe
10
servings15
minutes18 – 20
daysTej (Ethiopian honey wine) is a unique and intriguing drink with a long history and cultural significance. It is traditionally made from honey, water, and the leaf and stems of Gesho (a type of plant similar to hops). It has a distinct flavor that can be sweet or dry depending on how it is made, and it can range in strength from light to strong. Here is a step-by-step recipe that will help you prepare Tej at your home. Enjoy!
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Ingredients
2 pounds of honey
5 liters of water
8 ounces of ground Gesho Kitel (Hops Leaves)
4 ounces of Gesho Entchet (Hops Stems)
Directions
- Mix the water, honey, and Gesho Kitel, and let the mixture sit for 3 days at room temperature in a large container.
- Take 6 cups from the mixture and transfer into a pot along with the Gesho Entchet, and heat to a boil.
- Cook on low heat for 15 min, then remove from heat and let it cool.
- Next, pour it back into the original mixture in the large container, seal the container, and let it sit for 2 weeks.
- 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.
- Use cheesecloth to strain, then serve chilled.
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