Tullu

Tullu is a traditional Ethiopian bread that holds significant cultural and culinary importance in the country. Made primarily from teff flour, a grain native to Ethiopia, tullu is known for its dense, spongy texture and slightly sweet flavor. It is a staple food in Ethiopian cuisine, often served alongside stews such as *doro wat* (spicy chicken stew) or *misir wat* (spiced lentil stew). The bread is typically eaten by hand, with the stew used to scoop up pieces of tullu.

The preparation of tullu involves mixing teff flour with water to form a batter, which is then left to ferment for several days. This fermentation process gives the bread its characteristic tangy taste and airy consistency. The batter is poured into shallow, round molds and steamed over hot stones or in a special clay pot called an *injera pan*. The steaming process helps create the bread’s distinctive texture.

Tullu is not only a dietary staple but also plays a role in cultural and social gatherings. It is commonly served at celebrations, family meals, and communal events. The bread’s versatility allows it to pair well with a variety of dishes, making it a central element in Ethiopian dining traditions. Its production and consumption reflect the country’s agricultural heritage and the importance of locally sourced ingredients in Ethiopian cuisine.