Dabo Kolo (Toasted Barley)

Ingredients

• 2 cups Barley
• 2 tablespoons Niter Kibbeh (Ethiopian Spiced Butter)
• 1 teaspoon Berbere spice blend
• 1/2 teaspoon Salt
• 1/4 cup Sunflower Seeds

Instructions

1. 1Measure the 2 cups of barley into a fine-mesh sieve and rinse under cool running water. Drain the barley very well.
2. 2Place a large, heavy-bottomed skillet over medium heat. Allow the skillet to heat up for 2-3 minutes.
3. 3Add the 2 cups of drained barley to the hot, dry skillet. Toast the barley, stirring it frequently with a wooden spoon, for 15 to 20 minutes. The barley should become golden brown and give off a nutty, toasted aroma.
4. 4Reduce the heat to medium-low. Add the 2 tablespoons of Niter Kibbeh to the skillet with the toasted barley. Stir until the butter is melted and coats the barley.
5. 5Stir in the 1 teaspoon of Berbere spice blend, the 1/2 teaspoon of Salt, and the 1/4 cup of Sunflower Seeds. Continue to stir and cook for 1 minute, ensuring all the ingredients are evenly distributed and the sunflower seeds are lightly toasted.
6. 6Remove the skillet from the heat. Allow the Dabo Kolo to cool completely in the skillet, about 15-20 minutes. This helps to develop the flavors and ensures a crisp texture.
7. 7Once cooled, transfer the Dabo Kolo to an airtight container for storage. It can be enjoyed immediately or stored for later.

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