The beans are ground while the water is boiled for brewing. The final espresso-like result is served with great fanfare. Sweetened tea is also on hand for those who prefer to pass on the coffee. Tej Tej , or honey wine, is one of the special elixirs only available in Ethiopia. Tej is served in tej abet , or special bars set up strictly to sell the wine either by the glass or by the bottle to take home.
Several restaurants serving traditional Ethiopian fare also offer tej on the menus.
The distilling ritual, with glass beakers reminiscent of high school chemistry lessons, is fun to watch and the end result is better than any school experiment. For those who prefer beer, there are several good local varieties from Bedele to Harer . The dough made from tef is fermented for up to three days before being cooked into a flat, spongy bread that is slightly sour tasting. The bread lines the meshob food basket and individual spoonfuls of stews made of vegetables, beans or meat, called wat , are piled high. Rolled pieces of injera are also served, to be torn into bits for scooping the food with your hands.