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EthiopianAuthentic Cuisine

Kolo Roasted Barley

Serves 4 to 6 Appetizer vegan, Appetizers

Kolo Roasted Barley

Kolo Roasted Barley is a beloved travel snack found throughout Ethiopia, celebrated for its simplicity and satisfying nature. It's a staple of everyday cooking, perfect for those long journeys where a nourishing bite is needed. This home-style version embraces the direct and generous flavors that are as comforting as they are familiar, much like the warm welcome of a family cook.

The dish offers a delightful crunch, with the nutty warmth of roasted barley balanced by the earthy richness of chickpeas. A pinch of fine salt elevates its addictive quality, making it a sought-after companion whether you're on the move or seated at a bustling table.

Ingredients

  • 2 cupsroasted barley
  • 1/2 cuproasted chickpeas — optional
  • to tastefine salt

Method

  1. Begin by selecting a large, heavy-bottomed skillet or frying pan to ensure even heat distribution. Place the pan on the stove over medium heat and allow it to warm up for a minute or two.
  2. Add the 2 cups of roasted barley to the dry pan. Stir continuously with a wooden spoon or spatula to ensure the barley is evenly toasted. You will know the barley is ready when it becomes more fragrant and takes on a slightly darker hue, which should take about 5 to 7 minutes.
  3. Once the barley is toasted, add the 1/2 cup of roasted chickpeas to the pan. Continue to stir the mixture, allowing the chickpeas to heat through and become crisp. The chickpeas should emit a warm, nutty aroma and have a slight crunch when bitten into.
  4. Remove the pan from the heat and immediately season the mixture with fine salt to taste. Toss the barley and chickpeas gently to ensure the salt is evenly distributed while they are still warm, which helps the salt adhere better.
  5. Transfer the seasoned barley and chickpeas to a large bowl. Allow them to cool to room temperature, which will enhance their crispness and make them ready to serve as a delightful snack.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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