Ethiopian Barley Snack (Gehbs)

Ingredients

• 1 cup Pearled Barley
• 1 tablespoon Vegetable Oil
• 1 teaspoon Berbere Spice Blend
• 0.5 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure 1 cup of pearled barley into a fine-mesh sieve. Rinse the pearled barley under cool running water until the water runs clear. Pat the rinsed pearled barley completely dry with a clean kitchen towel.
2. 2Place a 30.48 cm skillet on the stovetop over medium heat. Add the 1 tablespoon of vegetable oil to the skillet and let it heat for 1 minute until it shimmers.
3. 3Carefully add the dried 1 cup of pearled barley to the hot skillet. Cook the barley, stirring frequently with a wooden spoon, for 10 to 15 minutes. The barley is ready when it smells nutty and has turned a deep golden brown color.
4. 4Remove the skillet from the heat. Immediately add the 1 teaspoon of berbere spice blend and the 0.5 teaspoon of salt to the toasted barley. Toss everything together until the barley is evenly coated with the spices and salt.
5. 5Allow the seasoned barley to cool in the skillet for at least 10 minutes before serving. This allows the flavors to meld and prevents burns.

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