Ethiopian Cuisine: Crunchy Kolo recipe from barley grains | 2022

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa provides a similar texture while being gluten-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

On a pan in an oven, roast the barley and chickpeas until they get crunchy and begin to crackle, turning and tossing them occasionally.

When these two or three items are crunchy, put them in a bowl and dust them lightly with berbere and purified ghee.

You can sprinkle a little salt over the Kolo to suit your taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary