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Barley Tella Light

Serves 4 to 6 Beverage vegan, Beverages

Barley Tella Light

Barley Tella Light is a staple in the everyday cooking of Ethiopian countryside homes, where its inviting aroma beckons family and friends to gather around the table. This dish, deeply rooted in rural traditions, is a reflection of the honest and straightforward flavors that characterize meals shared in these close-knit communities.

The taste is earthy and robust, with the barley providing a nutty undertone that is both comforting and satisfying. The simplicity of its ingredients allows the natural essence of the grain to shine, creating a beverage that is as refreshing as it is hearty. This is not just a drink; it's a warm embrace captured in a cup, meant to be savored slowly.

Ingredients

  • 2 cupsbarley or gesho grain
  • 8 cupswater
  • 1 tspdry yeast — optional

Method

  1. In a clean fermenting vessel, combine 2 cups of barley with 8 cups of water. Stir gently to ensure the barley is fully submerged and any clumps are broken up. This soaking process helps to release the natural sugars from the barley, which are essential for fermentation.
  2. Once the barley is well-soaked, add 1 teaspoon of dry yeast to the mixture. Stir again to evenly distribute the yeast throughout the liquid. The yeast will begin to consume the sugars and produce carbon dioxide, which is crucial for creating the light fizz characteristic of Tella.
  3. Cover the vessel with a clean cloth or a loose-fitting lid to allow gases to escape while preventing contaminants from entering. Place the vessel in a warm, dark place to ferment. Check the mixture daily; it should begin to develop a slightly fizzy texture and a mildly tangy aroma, indicating that fermentation is underway.
  4. After 3 to 5 days, or when you notice a light fizz and a pleasant, yeasty smell, strain the mixture through a fine sieve or cheesecloth to remove the barley grains. This will leave you with a clear, lightly effervescent liquid.
  5. Transfer the strained liquid to a clean container and chill it in the refrigerator if you prefer it cold. Alternatively, you can serve it immediately at room temperature. Pour the Tella into a berele or cup, and enjoy its refreshing, slightly tangy taste as part of your meal.
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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