Tihlo፡ጥሕሎ

Ingredients

• 3 cups roasted barley flour
• 1 1/4 cups warm water, approximately
• 1 tsp salt, for the dough
• 600 g beef, cut into small cubes
• 2 red onions, finely chopped
• 1/3 cup niter kibbeh
• 3 tbsp berbere
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 cups water, for the sauce
• 1 tsp salt, for the sauce

Method

1. 1

   Make the sauce first. Cook the onions in the niter kibbeh 10 minutes until gold, add the berbere for 2 minutes, then the garlic and ginger for 1

2. 2

   Add the beef and turn it in the sauce, then add the water and salt and simmer covered 40 minutes until tender

3. 3

   For the dough, mix the roasted barley flour with the salt

4. 4

   Pour in the warm water a little at a time, working it with your hand, until you have a soft pliable dough that holds together without sticking

5. 5

   Knead it 5 minutes until it is smooth and elastic

6. 6

   Pinch off small pieces and roll each between your palms into a marble-sized ball. Keep them under a cloth as you go

7. 7

   Pour the sauce into a wide bowl and arrange the balls in a ring around it

8. 8

   Eat with a shintar — a two-pronged wooden fork — spearing a ball and dipping it into the stew