I am racking up quite the number of stamps in my culinary passport this week! Just coming from Greece yesterday with my Pastitsio, I wasn't fully prepared for a jet set trip to Ethiopia today, but I did want to join Joan and her Foodalogue travel mates for a quick drink in Ethiopia before heading back to France tomorrow. After all, Joan is traveling virtually through food of different countries to raise awareness for Bloggeraid and the World Food Programme, which are both great organizations looking to raise awareness of hunger issues throughout the world. It is worth a little jet lag when it benefits a worthy cause!
This recipe comes from a cookbook called Exotic Ethiopian Cooking by D.J. Mesfin. He explains that this is a popular drink in Ethiopian Muslim households as it has no alcohol in it and is what he describes as "very healthy". I was unsure WHY it needed to be left on the counter for two days. My first thought was that perhaps it would ferment (but then it wouldn't be popular with those abstaining from alcohol). It did not ferment, but was very refreshing and sweet. It tasted exactly like...honey and water! Imagine that!
Birz (Honey Mixed with Water) from Exotic Ethiopian Cooking by D.J. Mesfin
1/2 c. pure honey
6 c. soda water or plain water
1. Put 1/2 c. honey in a jug. Add the 6 c. of water and stir to dissolve the honey completely. Leave for two days at room temperature. Refrigerate or add ice to the jug before serving. Keep refrigerated.