Gurdo marqa — teff and sorghum in fermented milk
A thick teff and sorghum porridge cooked in fermented milk and finished with ghee.
Active time30 min
Cooking30 min
Total35 min
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Ingredients
- 771 g plain fermented milk
- 232 g water
- 288 g red sorghum flour
- 126 g teff flour
- 7 g salt
- 59 g ghee
Preparation
Combine the fermented milk, water and salt in a saucepan. Heat for about 6 minutes, stirring. Meanwhile, mix the flours in a bowl.
771 g plain fermented milk232 g water288 g red sorghum flour126 g teff flour7 g salt- saucepan
- spoon
- mixing bowl
Gradually stir the flours into the hot liquid, mixing vigorously to avoid lumps. Cook for 20 minutes over moderate heat, regularly turning the thick dough. Work in the ghee and cook for 4 more minutes, until smooth and no longer tasting of raw flour. Serve hot.
59 g ghee- saucepan
- spoon
Allergens
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration