📝 About This Recipe
Atmet is a deeply comforting, nutrient-dense traditional beverage from the highlands of Ethiopia, often cherished for its restorative properties. This smooth, porridge-like drink combines toasted barley and oat flours with a fragrant bouquet of warming spices and a touch of richness from Niter Kibbeh (spiced clarified butter). Whether served to nursing mothers, used as a recovery tonic, or enjoyed as a hearty breakfast, Atmet offers a unique balance of earthy grains and aromatic sweetness that warms the soul.
🥗 Ingredients
The Grain Base
- 1/2 cup Barley Flour (finely ground and sifted)
- 1/2 cup Oat Flour (can be made by pulsing rolled oats in a blender)
- 1 cup Cold Water (for creating the initial slurry)
The Liquid & Sweetener
- 4 cups Water (for the main simmering base)
- 1 cup Whole Milk (optional, for a creamier texture)
- 3-4 tablespoons Honey or Sugar (adjust to personal sweetness preference)
Aromatics & Enrichment
- 1-2 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter; substitute with unsalted butter if unavailable)
- 1/2 teaspoon Ground Cardamom (preferably freshly ground)
- 1/4 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Cloves (a small pinch goes a long way)
- 1/4 teaspoon Salt (to balance the sweetness)
👨🍳 Instructions
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1
In a small skillet over medium-low heat, lightly toast the barley and oat flours for 3-5 minutes. Stir constantly until they release a nutty aroma and turn a very pale golden hue; do not let them brown deeply.
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2
In a medium mixing bowl, combine the toasted flours with 1 cup of cold water. Whisk vigorously until a completely smooth, lump-free slurry is formed.
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3
In a heavy-bottomed saucepan, bring the remaining 4 cups of water to a gentle boil over medium-high heat.
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4
Slowly pour the grain slurry into the boiling water in a steady stream, whisking constantly to prevent any clumps from forming.
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5
Reduce the heat to medium-low. Allow the mixture to simmer gently for about 15-20 minutes.
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6
Stir the pot frequently with a wooden spoon, ensuring the grains do not stick to or burn on the bottom of the pan.
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7
As the mixture thickens to the consistency of heavy cream, stir in the ground cardamom, cinnamon, cloves, and salt.
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8
Add the milk (if using) and the honey or sugar. Stir well to incorporate the sweetener completely.
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9
Add the Niter Kibbeh (spiced butter) to the pot. Stir until it has completely melted into the drink, adding a glossy sheen and a rich, herbal aroma.
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10
Simmer for an additional 5 minutes to allow the flavors to meld perfectly. The final texture should be thick enough to coat a spoon but thin enough to drink easily from a mug.
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11
Taste the Atmet and adjust the sweetness or spice level if necessary.
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12
Remove from heat and let it sit for 2 minutes before serving. Pour into warm mugs and serve immediately while hot.
💡 Chef's Tips
For the smoothest texture, always mix the flour with cold water before adding it to the boiling pot; adding dry flour directly to hot water will cause irreversible lumps. If you don't have Niter Kibbeh, you can simmer plain butter with a pinch of fenugreek and ginger to mimic the traditional flavor profile. Adjust the thickness to your liking by adding more hot water or milk if it becomes too thick as it cools. Toasting the flour is a crucial step that removes the 'raw' grain taste and adds a sophisticated depth of flavor. For a vegan version, substitute the milk with coconut milk and the Niter Kibbeh with coconut oil infused with a pinch of cumin and cardamom.
🍽️ Serving Suggestions
Serve hot in a ceramic mug alongside a piece of fresh Dabo (Ethiopian honey bread). Enjoy as a revitalizing breakfast drink on cold mornings. Pair with a few dates or dried figs to complement the earthy grain flavors. Top with a tiny extra dollop of Niter Kibbeh and a sprinkle of cinnamon for a beautiful presentation. Serve as a soothing evening tonic to help relax before bed.