Ethiopian Dabo Kolo (Roasted Barley)
Crunchy roasted barley snack, seasoned with spices. Naturally soy-free and easy to make.
Ingredients
- 2 cups Whole Barley
- 2 tablespoons Niter Kibbeh (Spiced Clarified Butter)
- 1 tablespoon Berbere Spice Blend
- 0.5 teaspoon Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 175°C.
- 2Place the 2 cups of Whole Barley in a fine-mesh sieve and rinse it thoroughly under cool running water. Drain well.
- 3In a medium bowl, add the rinsed 2 cups of Whole Barley. Measure and add the 2 tablespoons of Niter Kibbeh, 1 tablespoon of Berbere Spice Blend, and 0.5 teaspoon of Salt. Toss everything together until the barley is evenly coated.
- 4Spread the coated 2 cups of Whole Barley in a single, even layer onto a large baking sheet. Ensure there's space between the grains.
- 5Place the baking sheet with the barley into the preheated oven. Roast for 20-25 minutes. Stir the barley every 5-7 minutes to ensure even roasting. The barley is done when it is golden brown and smells fragrant and toasty. It should also feel crunchy when you gently press a few grains.
- 6Remove the baking sheet from the oven. Let the roasted barley cool completely on the baking sheet for at least 30 minutes before serving. This allows it to become fully crunchy.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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