Tej (Traditional Ethiopian Honey Wine) Recipe

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)
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How to Make Tej (Step-by-Step Tutorial)

  1. Mix the water, honey, and Gesho Kitel, and let the mixture sit for 3 days at room temperature in a large container.
  2. Take 6 cups from the mixture and transfer into a pot along with the Gesho Entchet, and heat to a boil.
  3. Cook on low heat for 15 min, then remove from heat and let it cool.
  4. Next, pour it back into the original mixture in the large container, seal the container, and let it sit for 2 weeks.
  5. 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.
  6. Use cheesecloth to strain, then serve chilled.

Equipment Recommendations to Make Tej

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Tej Recipe

Tej (Traditional Ethiopian Honey Wine) Recipe

5 from 1 vote
Recipe by Sara Seife Course: DrinksCuisine: EthiopianDifficulty: Advanced
Servings

10

servings
Cooking time

15

minutes
Prep time

18 – 20

days

Tej (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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Sara Seife
Sara Seife

Sara is a blogger, nutritionist, and recipe engineer who loves to create and share Ethiopian food recipes and guides. She is the Chief Editor of The Ethiopian Food, an online platform that aims to help people all over the world learn about and enjoy Ethiopian cuisine. Sara is passionate about sharing her love of Ethiopian food and culture with others, and she hopes that her recipes and guides will help people to create delicious and authentic Ethiopian meals at home.

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