የናፈቃችሁ የገብስ ቆሎ አሰራር | How to Make Traditional Ethiopian Roasted Barley (Kolo)
Recipe Information
Yegibs Kolo
Cultural Context
Yegibs Kolo, a traditional dish from Syria, showcases the region's love for eggplant and lamb. Often served during family gatherings and special occasions, it reflects the rich culinary heritage of Arabic cuisine. Today, variations of this dish can be found across the Middle East, each with its unique twist, making it a beloved comfort food.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Pick over and winnow the barley thoroughly to clean it of any chaff or debris.
Depending on the type of barley, you may need to lightly pound it in a mortar to loosen the outer layer, then let it dry well in the sun.
After it's fully sun-dried, quickly dip it in boiling water and immediately remove it. Then, pound it in a mortar, being careful not to grind it into flour, to remove the outer husk.
Place the pounded barley into a deep bowl, press it down firmly, and cover it tightly to rest overnight.
The next day, spread the barley out in the sun to dry completely.
Heat a traditional kolo pan (or a heavy, dry skillet). Roast the barley in small batches, blowing away the chaff as you stir, until it is evenly golden brown.
After roasting, lightly pound the kolo in a mortar one last time to separate any remaining husks, then serve.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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