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Tej Honey Wine

Serves 4 to 6 Beverage vegan, Beverages

Tej Honey Wine

Tej Honey Wine is a cherished staple in Ethiopian tej houses, where its fragrant allure invites gatherings of friends and family. This homemade version captures the spirit of those communal spaces, offering a direct and generous taste that reflects the warmth of Ethiopian hospitality. While tej houses serve it in abundance, crafting it at home allows for a personal touch that resonates with everyday life.

The flavor of Tej is a harmonious blend of sweet raw honey and the earthy bitterness of gesho, a unique Ethiopian ingredient akin to hops. This balance creates a drink that is both comforting and invigorating, with a smooth texture that flows easily. Each sip delivers a subtle complexity, making it an ideal accompaniment to both casual meals and festive occasions alike.

Ingredients

  • 4 cupsraw honey
  • 12 cupswater
  • 1gesho stick or hops — optional

Method

  1. Begin by selecting a clean fermenting vessel, such as a large glass jar or a food-grade plastic container. Pour 12 cups of water into the vessel, ensuring it has enough room to accommodate the honey and allow for fermentation expansion.
  2. Add 4 cups of raw honey to the water. Use a clean wooden spoon to stir the mixture gently until the honey is fully dissolved. The liquid should appear uniform and slightly cloudy, indicating that the honey is well integrated.
  3. Take a gesho stick and gently crush it to release its flavors. Add the crushed gesho stick to the honey-water mixture. This will introduce the necessary natural yeast and flavor for fermentation.
  4. Cover the fermenting vessel with a clean cloth or a loose-fitting lid to allow gases to escape while preventing contaminants from entering. Place the vessel in a warm, dark area of your kitchen, such as a cupboard or pantry, where it can ferment undisturbed.
  5. Allow the mixture to ferment for several days, checking daily for signs of fermentation. You will notice small bubbles forming and a light fizzing sound, which indicates that fermentation is occurring. The aroma will become more pronounced and slightly tangy.
  6. Once the fermentation has reached your desired level of fizz and flavor, typically after a week, strain the liquid through a fine mesh sieve or cheesecloth to remove the gesho stick and any sediment. The strained liquid should be clear and golden.
  7. Transfer the strained tej into a clean bottle or pitcher. Chill it in the refrigerator if you prefer it cold, or serve it at room temperature. Pour the tej into a traditional berele or any cup, and enjoy the fragrant, slightly effervescent honey wine.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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