📝 About This Recipe
Basso is a beloved Ethiopian staple, cherished for its deep, toasted aroma and remarkable nutritional profile. Made from finely ground roasted barley (Besso), these hand-rolled balls are enriched with spiced clarified butter (Niter Kibbeh) and a touch of honey, creating a perfect balance of savory and sweet. It is a versatile dish often served as a quick, energizing snack for travelers or as a comforting, wholesome breakfast that captures the rustic essence of the Ethiopian highlands.
🥗 Ingredients
The Barley Base
- 2 cups Besso (Roasted Barley Flour) (extra-fine grind preferred)
- 1/2 teaspoon Salt (kosher or sea salt)
Binding and Flavoring
- 4 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (melted; can substitute with ghee)
- 2 tablespoons Honey (wildflower or acacia for floral notes)
- 3/4 cup Warm Water (added gradually to reach desired consistency)
- 1/4 teaspoon Ground Cardamom (optional, for extra aromatic depth)
- 1/8 teaspoon Ground Cinnamon (optional)
Optional Add-ins
- 1 tablespoon Toasted Sesame Seeds (for texture)
- 2 tablespoons Finely Chopped Walnuts (for a modern crunch)
👨🍳 Instructions
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1
Begin by sifting your Besso (roasted barley flour) into a large mixing bowl to remove any large husks or clumps, ensuring a smooth texture for the balls.
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2
Whisk the salt, cardamom, and cinnamon into the flour until the spices are evenly distributed.
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3
In a small saucepan over low heat, gently melt the Niter Kibbeh (spiced butter) until it is liquid but not bubbling hot.
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4
Create a well in the center of the flour mixture and pour in the melted Niter Kibbeh and the honey.
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5
Using a wooden spoon or your clean fingertips, begin to incorporate the butter and honey into the flour. It should look like coarse, sandy crumbs.
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6
Slowly add the warm water, one tablespoon at a time, mixing continuously. The flour is highly absorbent, so go slowly to avoid making it soggy.
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7
Knead the mixture gently in the bowl until a stiff, dough-like consistency forms. It should be pliable enough to hold a shape without cracking, but not sticky.
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8
If using sesame seeds or chopped walnuts, fold them into the dough now so they are evenly marbled throughout.
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9
Pinch off a small portion of the dough, roughly the size of a walnut or a golf ball.
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10
Roll the portion between your palms to create a smooth, round ball. Repeat until all the dough is used.
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11
For a traditional presentation, you can lightly press your thumb into the center of the ball to create a small indentation, or leave them as perfect spheres.
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12
Let the Basso balls rest at room temperature for about 10 minutes before serving; this allows the flavors to meld and the barley to fully hydrate.
💡 Chef's Tips
If you cannot find pre-roasted Besso, you can toast regular barley flour in a dry skillet over medium heat until it turns a deep golden brown and smells nutty. Always use warm water rather than cold; the warmth helps the Niter Kibbeh distribute evenly and softens the barley fibers. Be careful not to over-knead, as you want the Basso to remain tender rather than gummy. If the mixture becomes too wet, simply add a tablespoon more of the barley flour to balance it out. For a vegan version, replace the Niter Kibbeh with refined coconut oil and the honey with agave nectar.
🍽️ Serving Suggestions
Serve alongside a cup of strong Ethiopian coffee (Buna) for a traditional mid-day break. Pair with a glass of cold milk or a yogurt drink to balance the density of the barley. Arrange on a platter with fresh fruits like sliced mango or dates for a nutritious breakfast spread. Serve as a portable snack for hiking or long trips, as they are shelf-stable and highly filling. Enjoy as a light dessert by drizzling a little extra honey over the top just before serving.