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EthiopianAuthentic Cuisine

Roasted Barley Kolo Mix

Serves 4 to 6 Dessert vegan, Desserts

Roasted Barley Kolo Mix

Roasted Barley Kolo Mix is a staple of Ethiopian travel sweets, a treat that evokes the warmth of home even when miles away. Ubiquitous in its presence, it fills the air with a familiar aroma, inviting wanderers and locals alike to partake in its comforting embrace. This mix is a nod to everyday joys, a snack that bridges the gap between journeys and homecomings.

The taste is a harmonious blend of nutty roasted barley and earthy chickpeas, lightly kissed by honey's sweetness. Each bite is a satisfying crunch, a reminder of simple pleasures and direct flavors that speak to the heart of Ethiopian home cooking.

Ingredients

  • 2 cupsroasted barley
  • 1/2 cuproasted chickpeas — optional
  • 1 tbsphoney — optional drizzle

Method

  1. Start by placing 2 cups of roasted barley and 1/2 cup of roasted chickpeas in a large mixing bowl. Ensure that the barley and chickpeas are evenly mixed together, as this will help distribute the flavors uniformly throughout the dish.
  2. Transfer the mixed barley and chickpeas into a large, dry skillet. Place the skillet over medium heat, stirring occasionally. You want to gently warm the mixture until you can smell the nutty aroma of the barley and chickpeas, which should take a few minutes.
  3. Once the mixture is warmed through and aromatic, remove the skillet from the heat. Allow it to cool slightly for a minute or two, as this will make it easier to handle and ensure that the honey doesn't burn when added.
  4. Drizzle 1 tablespoon of honey over the barley and chickpea mixture. Stir thoroughly to coat the grains and chickpeas evenly with the honey. The honey should create a light glaze over the mixture, adding a subtle sweetness without overpowering the natural flavors of the roasted ingredients.
  5. Transfer the Roasted Barley Kolo Mix to a serving dish. It can be enjoyed warm or at room temperature, making it perfect for sharing as a snack or a light treat. The mix should have a slightly sticky texture from the honey, with a satisfying crunch from the roasted barley and chickpeas.
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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