Tella

For other uses, see Tella (disambiguation).

Tella or talla (Amharic ጠላ; Oromo: farsoo, Tigrinya: siwa) is a traditional beer from Ethiopia. It is brewed from various grains, which can change depending on location.^[1][2] These typically include barley or teff. Depending on region, wheat, sorghum, or corn may be used; spices can also be added.^[1][3] Dried and ground shiny-leaf buckthorn leaves are used for fermentation.^[4] The drink is made in a clay pot. The pot is washed with a plant called grawa.^[3] After rinsing it is smoked with weyra^[3] or Abyssinian rose.^[1] The alcohol content of tella is usually around 2–4 volume percent.^[4]

Teff and sorghum, Tella grains

Tella is often home-brewed.^[5][3] It may be offered in tella houses (tellabet) or served in the home.^[3] In urban areas, the drink is used on special occasions like holidays or weddings.^[4]

Tella was commonly used for kiddush by the Beta Israel (Ethiopian Jews). Tella was used because wine was often unavailable. Due to the availability of wine in Israel, Ethiopian-Israelis generally use wine for kiddush instead of tella.^[6]

See also

• Beer portal

• The Tigrayan Siwa (beer) culture
• Tej, an Ethiopian and Eritrean honey wine
• List of Ethiopian dishes and foods
• Eritrean cuisine