Can I make Tej without Gesho?

While you can attempt it, the flavor will not be authentic Tej. Gesho is crucial for its unique taste and fermentation properties.

How do I know if my Tej is fermenting properly?

You should see small bubbles forming on the surface, indicating yeast activity. You might also hear a gentle fizzing sound if you listen closely.

What if my Tej tastes too sour?

This usually means it has fermented too much. You can try adding a bit more honey to balance the tartness.

Yes, Tej is an alcoholic beverage, with its strength varying based on the amount of honey and fermentation time.

Tej Recipe: How To Make Traditional Ethiopian Honey Wine

Tej Recipe: How to Make Traditional Ethiopian Honey Wine

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5 from 9 reviews

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!

Author: Sara Bayou
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 10 minutes
Yield: 10 servings 1x
Category: Drinks
Method: Ferment/Mix
Cuisine: Ethiopian
Diet: Vegetarian

Ingredients

Scale

2 pounds of honey (907g)
1.32 gallons (5 liters) of water
8 ounces of ground Gesho Kitel (Hops Leaves) (227g)
4 ounces of Gesho Entchet (Hops Stems) (113g)

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Instructions

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.

Nutrition

Serving Size: 240g
Calories: 340 kcal
Sugar: 93g
Sodium: 10mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 93g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg

Find it online: https://ethiopianroots.com/tej-recipe/