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Where is the Meat?

BY ANA ROŠ - The cooked onion is served in a sauce made of leftovers from lamb, pork, and beef. The sauce is cooked for a few days with a lot of aromatic herbs. All these elements are a reinterpretation of an Ethiopian dish made with bread and roasted barley.

How to prepare



  • Preheat the oven to 160°C.
  • Pour water into a small pot and bring to a boil. Once boiled, reduce to a gentle simmer. Add the meat jus in its packaging and leave it in for 8 minutes.
  • Place the onion and celeriac in the oven in its packaging (without the lid) for 8 minutes.
  • After 5 minutes, add the injera to the oven in its packaging (with the lid) for the remaining 3 minutes.
  • Place the injera in the middle of a flat plate. Add the onion and celeriac on top.
  • Cut the end of the meat jus bag and gently pour it into a small bowl. Then pour it inside the onion with a spoon. Finish by adding the hazelnut on the surface of the meat jus.
  • ), ### COMPONENTS: Injera, onion and celeriac, meat jus, hazelnut.


    Spoon, knife or spatula, small pot (for hot water), small bowl.


    Small flat plate.


    15 minutes.


    Milk, cellery, sulphite, peanuts, hazelnut, gluten. May contain almonds, walnuts, pecan, peanuts. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Good to know

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

    More info

    Chicken bones origin CH. Chicken breast origin CH, Ungarn, Poland. Pork bones origin CH. Lamb origin NZ, Australia, Irland, UK, France.

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