Home cooking attempt — Ayib from scratch

I spent an afternoon making Ayib from scratch following a traditional recipe. Getting niter kibbeh spiced clarified butter right was the main challenge — it's not as straightforward as it looks. The deep and earthy result was rewarding once I got it right.

Ethiopian communal eating with no utensils from a shared injera is a social and hygienic tradition. I served it with Ethiopian coffee ceremony as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Ayib yourself gives you a new appreciation for what goes into it at a restaurant.