Zighinì

Cut thinly the onions and let them wither in oil.

Combine the meat, cut into cubes approximately 1 cm from the side, and let Brown.

Combine the tomato, chili, and cover with hot water.

Cover and let simmer for 2 hours, checking that will not stick to the bottom and not too dry.

At the end must be like a dark cream, with very tender cubes.

Meanwhile, dissolve the yeast in warm water, and add a bit of flour (as you do for the dough from bread).

When the dough is leavened (but in the original you should not use the yeast, but to sour naturally, the mixture of water and flour), add a tablespoon of oil, water and flour, to obtain a very fluid (eye: just a little denser than eggs beaten with referred to the omelette).

Let rise again, possibly in warm place.

In a pan, preferably big, just stroke oil (only the first time), pour a ladleful of this dough and allow it to thicken to as if it were a fire cracks (the thickness must be that, or maybe just a little more often), and turning using inches and only indexes when comes off by itself.

Continue with the rest of the blob.

You need in a single very large plate placed in the center of the table, covered by the ' crepes ' bread (the ' anghera, that sometimes you can buy ready-in Pisa, for example), over which pours the zighinì (meat) piping hot, and if you want eggs, vegetables, salad, or another typical Eritrean preparation made with chickpea flour.

You eat with your hands, ripping off a piece of bread and collect with this a little bit of meat.