Tella or talla (Amharic ጠላ; Oromo: farsoo, Tigrinya: siwa) is a traditional beer from Ethiopia. It is brewed from various grains, typically teff and sorghum.^{[citation needed]} Depending on region, barley, wheat, or corn may be used; spices can also be added.^{[citation needed]} Dried and ground shiny-leaf buckthorn leaves are used for fermentation.^{[citation needed]} Due to the addition of bread and use of a fermentation vessel which has been smoked over dried olive wood or Abyssinian rose wood, tella may have a smoky flavour. The alcohol content of unfiltered Tella is usually around 2–4 Volume percent, filtered tella contains about 5–6 vol%.^{[citation needed]}

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Tella is often home-brewed.^[1] It may be offered in tella houses (tellabet), usually in regular homes, where people meet and talk to each other.^{[citation needed]}

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.^[2]

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