Entree: Ethiopia – Tigray – ትህሎ ➤ Tihlo (Roasted barley dough balls served with a spicy meat stew for communal eating)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 2 cups (240 g) roasted barley flour
- 1 cup (240 ml) boiling water, plus up to 1/4 cup (60 ml) more as needed
- 4 tbsp (60 ml) niter kibbeh (Ethiopian spiced clarified butter) or melted unsalted butter
- 1 lb (454 g) beef stew meat, cut into 1/2-inch (1.3 cm) cubes
- 1 medium onion, finely chopped (about 5 oz / 140 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 g) tomato paste
- 2 tbsp (30 ml) berbere spice blend
- 2 tbsp (30 ml) vegetable oil
- 1 cup (240 ml) water or beef stock
- 1 tsp (5 g) kosher salt, or to taste
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Prepare the barley dough: place roasted barley flour in a large bowl. Pour 1 cup (240 ml) boiling water over the flour a little at a time, stirring vigorously until a thick, pliable dough forms; add up to 1/4 cup (60 ml) more water if too dry. Cover and keep warm.
2. Heat oil in a medium pot over medium heat. Add chopped onion and sauté until soft and translucent, about 6–8 minutes. Add garlic and cook 1 minute more.
3. Stir in berbere and tomato paste and cook 2 minutes to bloom the spices. Add beef cubes and brown lightly on all sides, 5–7 minutes.
4. Add 1 cup (240 ml) water or stock, bring to a simmer, reduce heat to low, cover, and cook until beef is tender, about 30–40 minutes. Stir in niter kibbeh, taste, and adjust salt.
5. To serve, shape the barley dough into small palm-sized balls or roll into many bite-sized pellets using the fingers or a small skewer. Place dough balls on a serving plate around a bowl of the hot meat stew.
6. Traditionally, diners pick up dough pieces and dip them into the stew or spoon stew over dough; garnish stew with chopped cilantro or parsley if desired.