The Kategna Lab
Where ancient Ethiopian culinary tradition meets food science. Reimagining 100% Teff Injera into crispy flat-top rolls, savory folded crepes, and restorative nourishment.
Crispy, Warm & Reimagined
Traditionally in Ethiopia, Kategna is made by warming fresh injera over heat, basted with spiced clarified butter (Niter Kibbeh) and fiery Berbere, rolled into crisp, toasted delicacies.
In the Kategna Lab, founder Ephrem Solomon pushes the boundary: leveraging wild teff fermentation, optimal sear science, and artisan fillings to create an everyday soul-food experience that is 100% gluten-free, gut-friendly, and intensely flavorful.
Deliberate Food Science
Fermentation curves and flat-top heat precision.
Featured Lab Creations
Toasted 100% Teff flat-top rolls and folded crepes with rich, slow-simmered fillings.
Ham Kategna
Lab SpecialCrisp griddled teff injera toasted to perfection with fragrant herb aromatics, premium cured ham, and mild warming Ethiopian spices.
Chicken Kategna
PopularSlow-simmered tender chicken braised in traditional berbere sauce, layered inside a golden-crisp injera crepe with savory herbs.
Brisket Kale Crepe
SignatureMelt-in-your-mouth slow-cooked beef brisket paired with braised Ethiopian-style kale (Gomen), rolled in a toasted teff shell.
Behind the Kategna Lab
Ephrem Solomon • Food Science & Heritage
“From slow-extracted mineral broths and probiotic teff fermentation to the crispy flat-top rolls of the Kategna Lab, Ephrem combines deliberate intention and food science to create nourishing dining experiences.”
Every Kategna item is engineered to offer the restorative benefits of ancient grain nutrition with the satisfying crunch and craveability of modern street food.
“When intention, faith, and innovation come together on a plate, food becomes medicine.”
— Ephrem Solomon, FounderJoin the Sinq Community
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