By eatmundo · September 8, 2026
🇪🇹AI-generated imageSame ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Fermented drink32 recipes from 15 countries
A traditional Ethiopian home-brewed beer characterized by its cloudy appearance and earthy, fermented profile. It is a staple at festivals and communal gatherings.
According to eatmundo's ingredient comparison, the closest dish to Tella from another cuisine is Boricha (South Korea): the two share 40% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a clean large vessel, combine 500 ml of lukewarm water with 30g of coarsely pounded dried gesho leaves and 50g of the malted barley powder.
- 2
Stir well, cover with a cloth and leave in a warm place for 2 days, stirring once a day, to start the gesho ferment (tejet). Meanwhile, mix 150g of teff flour with 150 ml of water into a thick batter, cook it on a dry griddle over medium heat as a thin flatbread (kita) for 3 minutes per side until dry and browned, then cool and crumble it.
- 3
Toast 250g of barley in a dry pan over medium heat for 12 minutes, stirring constantly, until dark brown, then grind it coarsely. Add the ground roasted barley, the crumbled kita, the remaining 50g of malted barley powder and 1 liter of lukewarm water to the gesho mixture and stir thoroughly.
- 4
Cover the vessel with a breathable cloth or a loose lid to allow carbon dioxide to escape.
- 5
Place the vessel in a dark, warm spot (24°C) away from direct sunlight for 2 days to let the grain mash ferment.
- 6
Stir in 500 ml of cooled boiled water, cover again and ferment for 3 more days, checking daily. It is ready when the bubbling has slowed and the brew has a sour, pleasant aroma and a slightly tart taste.
- 7
Strain the liquid through a fine cheesecloth into clean bottles, pressing the grains to extract the liquid. Close the bottles loosely and refrigerate, since the tella keeps fermenting and tightly sealed bottles can build up pressure.
- 8
Serve the tella chilled, ideally in traditional horn-shaped vessels or ceramic mugs.
Frequently Asked Questions
What is Tella?
Tella is a traditional Ethiopian fermented beverage, a home-brewed beer. It is made from gesho (buckthorn) leaves, water and roasted grains such as barley and teff, and is served as a social drink during holidays.
Can I use store-bought yeast?
While commercial yeast can speed up fermentation, authentic tella relies on the natural microbes found on the gesho leaves for its unique flavor profile.
How do I know if the fermentation is complete?
The drink is ready when the bubbles have slowed down significantly and the liquid has developed a slightly tart, acidic taste characteristic of fermented beverages.
Is Tella alcoholic?
Yes, tella contains a low to moderate alcohol content, depending on the length of the fermentation process and the ingredients used.
What is the role of Gesho?
Gesho acts as a bittering agent and provides the necessary enzymes and wild yeast cultures to drive the fermentation process, much like hops do in beer.
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