Tigray Tihlo

Ingredients

• •Roasted barley flour
• •Water
• •Berbere spice
• •Niter kibbeh
• •Garlic
• •Onion
• •Tomato

Steps

1. 1Toast barley flour in a dry pan over medium heat for a few minutes, stirring constantly, until it turns a shade darker and smells nutty and roasted.
2. 2Bring water to a boil in a separate pot, then gradually stir in the toasted barley flour, mixing vigorously to prevent lumps from forming.
3. 3Keep stirring and kneading the mixture directly in the pot with a wooden spoon for several minutes, until it comes together into a smooth, stiff dough.
4. 4Wet your hands with cold water and roll small portions of the warm dough into smooth, firm balls about the size of a walnut.
5. 5Set the barley balls aside to firm up slightly as they cool.
6. 6For the sauce, cook chopped onion and garlic in niter kibbeh until softened, then stir in chopped tomato and a generous amount of berbere spice.
7. 7Simmer the sauce for about 15 minutes, until it thickens into a rich, spicy stew.
8. 8Drop the barley balls into the hot sauce, turning them gently so they become coated on all sides without breaking apart.
9. 9Serve the tihlo balls hot, speared with small wooden sticks, dipped directly into the spicy sauce.