📝 About This Recipe
Atmet is a cherished Ethiopian tradition, a soul-warming thin porridge that sits perfectly between a drink and a light meal. Renowned for its smooth, velvety texture and nutty depth, it is often enriched with clarified butter and aromatic spices like cardamom and ginger. Whether served as a restorative breakfast or a nourishing treat for new mothers, this creamy beverage offers a unique taste of Ethiopian hospitality and home-cooked comfort.
🥗 Ingredients
The Flour Base
- 1/2 cup Toasted Barley Flour (finely sifted)
- 1/4 cup Oat Flour (provides a creamy consistency)
- 5 cups Water (divided into 1 cup cold and 4 cups for boiling)
Sweetener and Enrichment
- 2 tablespoons Niter Kibbeh (Ethiopian Spiced Clarified Butter) (can substitute with unsalted butter if unavailable)
- 3-4 tablespoons Honey or Sugar (adjust to preferred sweetness)
- 1/2 cup Whole Milk (optional, for extra richness)
The Spice Blend
- 1/2 teaspoon Ground Cardamom (freshly ground is best)
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Cinnamon
- 1/4 teaspoon Salt (to balance the sweetness)
👨🍳 Instructions
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1
In a small mixing bowl, whisk together the toasted barley flour and oat flour to ensure there are no large clumps.
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2
Gradually add 1 cup of room temperature water to the flour mixture. Whisk vigorously until you have a completely smooth, thin slurry. Set this aside for a few minutes.
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3
In a medium-sized heavy-bottomed saucepan, bring the remaining 4 cups of water to a gentle boil over medium-high heat.
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4
Once the water is boiling, reduce the heat to medium-low. Slowly pour the flour slurry into the boiling water with one hand while whisking constantly with the other to prevent lumps from forming.
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5
Continue to whisk for 2-3 minutes as the mixture begins to thicken slightly. It should remain thin enough to pour easily.
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6
Stir in the ground cardamom, ginger, cinnamon, and salt. The aromatics will immediately begin to perfume the kitchen.
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7
Cover the pot partially and let the mixture simmer on low heat for 15-20 minutes. Stir occasionally to ensure the flour doesn't settle and burn at the bottom.
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8
If the Atmet becomes too thick (like a porridge), add a splash more hot water or the optional 1/2 cup of milk to return it to a drinkable, silky consistency.
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9
Add the Niter Kibbeh (spiced butter) and stir until it is completely melted and incorporated into the liquid.
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10
Stir in your choice of sweetener (honey or sugar) one tablespoon at a time, tasting as you go until the desired sweetness is reached.
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11
Turn off the heat. For an ultra-smooth finish, you can pass the Atmet through a fine-mesh sieve into a pitcher, though this is optional.
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12
Pour the hot Atmet into mugs or small bowls and serve immediately while steaming.
💡 Chef's Tips
Use toasted barley flour for the most authentic, nutty flavor; you can toast regular barley flour in a dry pan over medium heat for 5 minutes until fragrant. Constant whisking during the initial pour is the secret to avoiding a lumpy texture. If you don't have Niter Kibbeh, use unsalted butter with a tiny pinch of fenugreek and cloves to mimic the profile. Adjust the water-to-flour ratio if you prefer a thicker, spoonable porridge rather than a drink. Leftovers can be stored in the fridge, but you will need to whisk in a little hot water when reheating as it thickens significantly when cold.
🍽️ Serving Suggestions
Serve hot in a mug alongside a piece of fresh Dabo (Ethiopian honey bread). Pair with a small side of roasted kollo (barley snacks) for a texture contrast. Enjoy as a soothing evening beverage to help with digestion before bed. Add a sprinkle of extra cinnamon or a swirl of honey on top for a beautiful presentation. Serve to guests in small ceramic cups as a welcoming traditional appetizer.