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Tej is the Ethiopian wine made from "honey raw with comb" cooked
with hops (Gesho), and it takes a special talent to make it. We
simulated Tej for our Ethiopian dinner as follows:
Combine: 1 pint WHITE WINE, light, neither dry nor sweet.
1 pint WATER
4 Tbs. HONEY.
Chill and serve in 1/2-cup decanters or wine glasses.
Be sure it is very cold. Whatever white wine you use should not
have strong characteristic taste of its own. A mild white wine of
the Soave or Riesling type thinned with water and to which honey is
added is as close to Tej as one can get without going through the
fermentation process. (You may be able to find honey wine ready to
use. Ask at your local liquor store. If not available proceed as
above.)
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