References | When consuming beer, do with moderation.

Genfo

A classic Ethiopian cake made with barley and with porridge inside.
 
2 cups of barley flour
3 cups of water
1 tablespoon of berbere (Ethiopian spice blend)
2-3 tablespoons of niter kibbeh or butter
Plain yogurt (optional)
 
Add water and salt to a pan and let it boil AT medium-hot heat.
Slowly add the flour onto the water while stirring. It will become a very thick batter. At this point, whisk the batter hard to remove any lumps. If you need, add more water to help on the process.
Remove the genfo from the heat and mold it in the form of a bowl with a hole in the middle.
Mix up the berbere with the melted niter kibbeh or with melted butter. Pour this mixture into the hole of the genfo while it is hot. 
IT MAY BE SERVED with plain yogurt.

 

Kinche

Kinche is a porridge made of wheat. It’s very nutritious and very popular in Ethiopia as breakfast.
 
1 cup of cracked barley
3 cups of milk (or a ½ water ½ milk mixture)
2 tablespoons of niter kibbeh or butter
Salt
 
Heat the milk and add the barley.
Cover the pan and let it cook over low-medium heat until wheat is cooked and the water is absorbed, which would take approximately 20 minutes.
Once it is cooked, turn off the heat and add niter kibbeh (or butter) and salt to taste.
Serve it while hot.

Ambasha

Enjoyed all over Ethiopia, this pizza-LIKE bread may have orange juice or another citrus ingredient to add a little flavor.

 

1 tablespoon of active dry yeast dissolved in ¼ cup of warm water
1 ¼ cup of lukewarm water or orange juice
2 teaspoons of salt
1/3 cup of sugar
1/3 cup of vegetable oil
5 cups of barley

 

In a large mixing bowl, dissolve the yeast completely in ¼ cup of warm water.
Add salt, sugar and oil and mix it all well.
Stir in the rest of the warm water or orange juice and add the barley slowly until a mass forms.
On a floured board, knead the dough for about 10 minutes or until it is smooth and a little sticky with tiny bubbles forming on the surface.
Let the dough rest for 1 hour in a bowl wrapped with plastic  in room temperature, until doubling its size.

Stretch the dough out on a surface to create a round pizza shape about 1cm thick. You can make lines on the top with a knife to mark 4 or 8 slices.
Put the dough on a greased round mold and cook for 10 minutes at low heat.
Turn the bread down and cook the other side for 10 minutes longer.
Cut it  in 4 or 8 pieces to serve.

Chechebsa

Chechebsa is a very nutritious and popular Ethiopian breakfast.
 
First you bake a bread called: kita
1 cup of barley flour
2 teaspoons of berbere (Ethiopian spice blend)
4 tablespoons of niter kibbeh or butter
A pinch of salt
Water
 
In a mixing bowl, combine barley flour, berbere and salt. Add water slowly, mixing it up as you go, until you reach the consistency of a thin pancake.
Pour a thin layer of the batter on a hot pan and cook for about 3 minutes or until it gets a light brown color.
Let the kita cool completely.
 
For the chechebsa:
Tear the kita off in small pieces.
Add the niter kibbeh or butter and berbere in a frying pan over medium heat.
Once the butter melts, add the kita bread in pieces and stir it evenly.
Use paper towels to drain the excess of oil and serve it immediately.

Besso

It’s so easy to mix up Besso that you can turn it into a power shake. This is one of the secrets for Bekoji’s athletes to have so much energy. Check out how to make it.
 
Raw barley
Berbere (Ethiopian spice blend)
 
Slightly roast the barley and remove the hulls.
Use a food processor to make a thin flour.
Add some berbere spice to your taste.
 
How to serve besso?
To eat: Boil the water and mix the besso. Add either sugar or salt. Serve it as porridge.
 
To drink: add besso and water in a lidded jar and shake them until besso is totally dissolved. Add honey to taste.

Cheese Balls

Servings: 12 balls 

To make the sweet potato purée:

200 g sweet potatoes 

1 teaspoon salt 

½ liter water 

40 ml coconut milk 

 

1. Boil the sweet potatoes in water with salt until soft. 
2. In a food processor, combine the sweet potatoes with 30 ml water and the coconut milk. Mix until you get the consistency of a purée (don’t let it get too creamy for a better texture).  

 

To make the balls

100 g red union 

1 cup cooked hulled barley

3 tablespoons of grated cheese (parmesan, pecorino or gruyere)

2 tablespoons chopped parsley 

2 tablespoons barley flour

2 tablespoons finely chopped nuts (cashews or macadamias) 

½ egg

season with nutmeg and salt  

Dijon mustard 

 

1. Chop the red union in small cubes and fry in oil on low heat until golden brown. Put aside. 
2. Boil the hulled barley with a pinch of salt for 40-45 minutes. 
3. In a bowl, combine the cooked barley, the barley flour and sweet potato purée. Add the grated cheese, red onion, parsley and nuts.  
4. Adjust the flavour with nutmeg and salt. 
5. Add half the egg to get the right texture. 
6. Roll little balls and shape as a mini hamburger and leave in refrigerator for half an hour.  
7. Heat up a frying pan with a thin layer of oil (sunflower or canola oil).  
8. Fry the balls on both sides. 
9. Serve with Dijon mustard. 

Ingredients to make the crispy barley ball with cheese and nuts

Roll little balls and shape as a mini hamburger and leave in refrigerator for half an hour.

Heat up a frying pan with a thin layer of oil (sunflower or canola oil)

Fry the balls on both sides

Serve with Dijon mustard

Shitake and Shimeji Salad

4 servings 

To cook the barley 

100 g hulled barley 

300 ml vegetable stock

1. Heat up the vegetable stock to a boil, add the barley with a pinch of salt and let simmer for 40-45 minutes.

 

To prepare the mushrooms

2-3 tablespoons oil 

100 g shimeji mushrooms 

100 g shitake mushrooms 

1 teaspoon minced garlic 

½ teaspoon sweet paprika 

50 ml white wine vinegar 

1 teaspoon rosemary 

2 tablespoons balsamic reduction 

 

1. Heat a pan and add the oil. Once the oil is hot, add the shitake and shimeji mushroom and fry crispy. 
2. Add the garlic, sweet paprika and leave frying for a bit longer while stirring. When golden brown, deglaze the bottom of the pan with the white wine vinegar.  
3. Put in a bowl and add rosemary. 
4. Add the balsamic reduction. Put aside.

To make the persimmon vinaigrette 

1 persimmon 

50 g fried red onion 

1 tablespoon chopped parsley 

3 tablespoons apple cider vinegar 

2 tablespoons extra virgin olive oil 

season with salt 

 

1. Cut the persimmon in small cubes 
2. Finely shop the parsley.
3. Combine the olive oil with the vinegar in a bowl and add the rest of the ingredients. Season with salt. 

To make the salad

50 g chopped nuts of choice 

1 chopped red union fried golden brown in olive oil

2 tablespoons chopped chives 

cooked barley 

fried shimeji and shitake mushrooms 

persimmon vinaigrette 

1. Start with the mushrooms and combine all the ingredients with fried union and a small portion of the cooked barley. Don’t add too much barley as it will make the salad very heavy.  
2. Add a little bit of the vinaigrette. 
3. Make portions of the salad and serve with some extra a vinaigrette on the side. 

Ingredients to make Shiitake and shimeji mushroom salad with barley

Combine the olive oil with the vinegar in a bowl and add the rest of the ingredients. Season with salt.

Heat a pan and add the oil. Once the oil is hot, add the shitake and shimeji mushroom and fry crispy.

Start with the mushrooms and combine all the ingredients with fried union and a small portion of the cooked barley

Make portions of the salad and serve with some extra a vinaigrette on the side

Chicken with Barley

Chicken stew with vegetables and barley cooked Brazilian style

6 servings

To make the marinade 

1 bunch of cilantro 

1 bunch of parsley 

2 onions 

6 garlic cloves 

1 green pepper 

1 red chilli 

15 g ginger 

3 curry leaves 

 

1. Combine all the ingredients in a food processor and process until a smooth paste. Add a little bit of olive oil or water if necessary. 

 

To make the stew

500 g boneless chicken drumsticks or thigh

2 tablespoons ground turmeric 

1 yellow pepper

500 ml chicken stock 

extra virgin olive oil 

400 g chopped tomatoes

200 g pearled barley

Lemon juice  

1 teaspoon salt 

season with white pepper  

1. Cook the barley for 15 minutes in water with salt and ground turmeric. Put aside. 
2. Cut the pieces of chicken in 6 pieces. 
3. Add lemon and enough marinade to cover the chicken. Marinate for two hours.
4. In a saucepan, heat the oil and sear the chicken in the excess of the marinade until golden brown. 
5. Add the pepper and tomatoes. Sautee. 
6. Add the stock and let simmer for 10 minutes. 
7. Add the pre-cooked barley to cover the chicken. Add more marinade and salt too if necessary. 
8. Cook for 15 more minutes until most water has evaporated. Serve with freshly shopped tomatoes and cilantro.  

Ingredients to make Chicken stew with vegetables and barley cooked

Combine all the ingredients in a food processor and process until a smooth paste

In a saucepan, heat the oil and sear the chicken in the excess of the marinade until golden brown

Add the pre-cooked barley to cover the chicken. Add more marinade and salt too if necessary

Serve with freshly shopped tomatoes and cilantro

Chocolate Barley Tarts

Barley flour pie with chocolate ganache 

8 servings 

To make the pie 

90 g whole-meal flour

90 g barley flour 

90 g cold butter 

40 g brown sugar

1 egg 

1.Mix all the ingredients (with hands or food processor) until dough is crumbly. Put in the refrigerator for 30 minutes. 
2. Roll out the dough in a tart pan.
3. Bake in the middle of the oven (180ºC) for 20 minutes. When done take out and put aside to cool down. 

To make the chocolate ganache

200 g semi-sweet chocolate 

100ml cream  

2 tablespoons coffee 

1. Boil the cream.
2. Add the chocolate and the coffee and stir until smooth. 
3. Put in the refrigerator to let it set. 
4. Pour ganache in to the cooled tart shell.

Option: The filling can vary depending on your liking. 

Ingredients to make a Barley flour pie with chocolate ganache

Roll out the dough in a tart pan

Chocholate ganache - Boil the cream. Add the chocolate and the coffee and stir until smooth

Pour ganache in to the cooled tart shell

The filling can vary depending on your liking