📝 About This Recipe
Hailing from the highlands of the Tigray region, Tihlo is a celebratory dish that turns simple roasted barley into an elegant, interactive feast. Unlike the better-known Injera, Tihlo features delicate, hand-rolled barley balls dipped into a rich, spicy 'Zigni' meat stew infused with aromatic Berbere and Niter Kibbeh. It is a communal masterpiece that balances the nutty, earthy sweetness of toasted grain with the bold, fiery depth of a slow-simmered highland sauce.
🥗 Ingredients
The Meat Stew (Zigni)
- 2 lbs Beef or Lamb (cut into 1-inch cubes)
- 4 large Red Onions (finely minced)
- 4-5 tablespoons Berbere Spice Blend (adjust for heat preference)
- 1/2 cup Niter Kibbeh (Spiced Clarified Butter) (can substitute with ghee)
- 2 tablespoons Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
- 2 tablespoons Tomato Paste
- 3 cups Water or Beef Stock (more as needed)
- 1 teaspoon Salt (to taste)
The Tihlo (Barley Balls)
- 4 cups Roasted Barley Flour (Besso) (finely ground and sifted)
- 2-3 cups Warm Water (added gradually)
- 1/2 teaspoon Salt (dissolved in the water)
For Serving
- 3-4 pieces Fresh Green Chilies (sliced for garnish)
- 2 tablespoons Extra Niter Kibbeh (melted for finishing)
- 1/2 cup Iyb (Ethiopian Cottage Cheese) (optional side)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot, add the minced onions over medium-low heat. Cook them dry (without oil) for about 15-20 minutes, stirring frequently, until they are soft and the moisture has evaporated.
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2
Add the Niter Kibbeh to the onions. Once melted and fragrant, stir in the Berbere spice blend. Toast the spices with the onions for 5 minutes, adding a splash of water if the mixture looks too dry or starts to burn.
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3
Stir in the garlic, ginger, and tomato paste. Cook for another 3-4 minutes until the raw smell of the garlic disappears.
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4
Add the cubed meat to the pot. Sear the meat until browned on all sides, ensuring it is well-coated in the spice base.
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5
Pour in the water or beef stock. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45-60 minutes, or until the meat is tender and the sauce has thickened into a rich, dark gravy.
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6
While the stew simmers, prepare the barley. Sift the roasted barley flour into a large wooden bowl (traditionally a 'gebeta').
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7
Slowly add the warm salted water to the flour, a little at a time, mixing with your hand or a wooden spoon until a thick, smooth, and pliable dough forms. It should not be sticky.
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8
Knead the dough briefly until it is uniform in texture. The dough should be firm enough to hold its shape but soft enough to be easily molded.
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9
Pinch off small pieces of dough (about the size of a walnut) and roll them between your palms to create smooth, perfectly round spheres.
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10
Arrange the barley balls around the edge of a large communal serving platter, leaving the center open for the stew.
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11
Check the stew's seasoning; add salt to taste and stir in a final tablespoon of Niter Kibbeh for a glossy finish.
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12
Pour the hot meat stew into a bowl placed in the center of the barley balls, or pour it directly into the center of the platter.
💡 Chef's Tips
Use high-quality roasted barley flour (Besso); if you can't find it, you can lightly toast pearl barley in a pan before grinding it into a fine powder. Do not rush the onions; the deep flavor of the stew comes from the long, slow caramelization of the dry-cooked onions. Ensure the water for the barley is warm, not boiling, to achieve the perfect 'doughy' consistency without cooking the starch too quickly. If the barley balls feel too dry, dampen your hands with a little warm water while rolling them to give them a smooth, shiny exterior. Traditionally, Tihlo is eaten using a two-pronged wooden fork to dip the balls into the sauce—if you don't have one, small skewers or fingers work just as well!
🍽️ Serving Suggestions
Serve with a side of Iyb (Ethiopian cottage cheese) to provide a cool, creamy contrast to the spicy Berbere. Pair with a cold glass of Tej (Ethiopian honey wine) or a crisp lager to balance the heat. Include a side of Gomen (collard greens) for a touch of freshness and color on the platter. Offer extra Niter Kibbeh on the side for guests who want an even richer dipping experience. End the meal with a traditional Ethiopian coffee ceremony to aid digestion and celebrate the occasion.