د. النور حمد لمحمد لطيف: نحن لا نختلف عن ارتريا وتشاد واثيوبيا في موقفنا من "العروبة"

Quote: Injera is usually made from the tiny, iron-rich teff. However, teff production is limited to certain middle elevations and regions with adequate rainfall, so it is relatively expensive for the average household. As many farmers in the Ethiopian highlands grow their own subsistence grains, wheat, barley, corn, and/or rice flour are sometimes used to replace some or all of the teff content. Teff flour is gluten free, therefore Injera that's made only with teff flour has higher demand. There are also different varieties of injera in Ethiopia, such as tekore (black), nech (white)[clarification needed], and sergegna (mixed).