Tella

Tella, sometimes spelled "talla" is a cherished traditional beer from Ethiopia. It is brewed using various grains such as teff, sorghum, and occasionally barley, wheat, or maize, depending on the region. Brewers often incorporate spices to impart a unique flavor profile. A crucial ingredient in the fermentation process is the dried and ground leaves of the shiny-leaf buckthorn. Additionally, the brewing process may involve smoking the fermentation vessel over olive wood or Abyssinian rose wood, which adds a distinctive smoky touch to the beverage.

Unfiltered tella typically has an alcohol content of 2-4%, while the filtered versions are slightly stronger, ranging from 5-6% alcohol.

Tella is a staple in Ethiopian households and is often enjoyed in "tella houses" (known as tellabet), where people gather to drink and socialize. Historically, the Beta Israel community (Ethiopian Jews) used tella for kiddush, a blessing ritual, due to the scarcity of wine. Nowadays, with the increased availability of wine in Israel, Ethiopian-Israelis predominantly use wine for kiddush instead of tella.