Zighini

Preparation:

Preparation: Cut the onions into thin slices and sauté them in the oil. Add the meat cut into cubes of about 1 cm per side, and brown. Add the puréed tomato, the chilli pepper, and cover everything with hot water. Cover and simmer for about 2 hours, checking that it does not stick to the bottom and does not dry out too much. In the end it should be like a dark cream, with very tender cubes. In the meantime dissolve the yeast in a little warm water and add a little of the flour (as for bread dough). When the dough has risen (but in the original you shouldn't use yeast, but let the water and flour dough naturally sour), add a spoonful of oil, water and the other flour, to obtain a very fluid mixture (by eye: just a little thicker than the beaten eggs with which you make the omelette). Leave to rise again, possibly in a warm place. In a non-stick frying pan, better if large, just brushed with oil (only for the first time), pour a ladleful of this mixture, leaving it to congeal over the heat as if it were a crepe (the thickness must be the same, or perhaps just a little thicker ), and turning it using thumbs and forefingers only when it detaches by itself. Continue with the rest of the blob. It is served in a single very large dish placed in the center of the table, covered with 'pancakes' (the 'anghera', which can sometimes be bought ready-made - in Pisa, for example), over which the zighinì ( the meat) piping hot, and if you want hard-boiled eggs, vegetables, salad, or another typical Eritrean preparation made with chickpea flour. It is eaten with the hands, tearing off a piece of bread and catching some meat with it.