Skip to content
LoginRegister
WhatToEat.Today

Recipes with roasted barley flour

3 recipes that use roasted barley flour, with photos, step-by-step instructions and cook times. The quickest, Atmit (warm barley gruel with spiced butter and honey), takes 20 minutes. It is most often cooked with niter kibbeh, berbere and honey.

Got a few things in the fridge? Search by everything you have

Atmit (warm barley gruel with spiced butter and honey)

When a baby is born in an Amhara household, visiting women bring or cook atmit for the new mother, and the same soft, sippable gruel is made for anyone recovering from illness. Roasted barley flour (or oat flour) is whisked into water and simmered until it thickens to the texture of a thin custard, then enriched with a spoon of niter kibbeh, honey and a pinch of korerima. It tastes nutty, sweet and buttery, and is drunk warm from a cup rather than eaten with a spoon. Some homes add a little milk for extra richness. A common mistake is tipping the flour straight into hot water, which makes lumps; slake it in cold water first. Chef's tip: keep it thinner than you think; atmit thickens as it cools, and it should still pour easily from the cup.

20 minEthiopianDrinks
by KrazyBadal 0 views

Chuko (Tigrayan roasted barley and spiced butter snack)

Tigrayan mothers pack chuko for sons and daughters leaving home, for pilgrims walking to Aksum and for long bus journeys, because it keeps for weeks and a small piece goes a long way. Roasted barley flour is rubbed with warm niter kibbeh, berbere and a little sugar and salt, then pressed into a dense cake or shaped into fingers. The texture is crumbly and rich, like a savoury shortbread that melts in the mouth, with a slow chilli warmth and the toasty taste of the grain. It is eaten with coffee or black tea. The usual mistake is skimping on the butter, which leaves a dry mix that will not hold; squeeze a handful, and it should keep its shape. Chef's tip: warm the butter until just liquid, not hot, and work it in with your fingertips so every grain of flour is coated.

30 minEthiopianSnacks & Starters
by KrazyBadal 0 views

Genfo

Genfo is a very thick barley porridge from the Tigray and Amhara highlands, cooked for breakfast on cold mornings and above all for new mothers, who are given it for weeks after birth to regain strength. The porridge is shaped into a mound, a hollow is made in the middle and filled with niter kibbeh and berbere, and everyone dips spoonfuls of porridge into the spicy butter, often with yoghurt around the edge. For a fasting version, fill the well with spiced oil. Chef's tip: stir with a wooden spoon the whole time you add the flour, and be firm; genfo is meant to be as thick as stiff mashed potato.

25 minEthiopianBreakfast & Brunch
by KrazyBadal 0 views

Goes well with roasted barley flour