Spicy beef stew with barley dough (Tihelo) from Ethiopia: Recipes and Traditions from the Horn of Africa (page 139) by Yohanis Gebreyesus and Jeff Koehler

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on September 02, 2021

    I've not used my spice mill to make flour before - neither fast nor consistent but it works for this recipe. The beef is traditionally seasoned with tej, berbere. and niter kebbeh. I used fondue forks for serving. To eat: place meat and it's sauce in a bowl; spoon buttermilk sauce into center; take a ball of the barley dough on a fondue fork leaving the prongs free to spear the beef. When you spear the beef, both sauces should end up on the dough. Enjoy. This turns the meal into an eating adventure as you get the hang of getting the right proportions of the ingredients. While this is an enjoyable dish, I think I will focus my Ethiopian cooking on injira compatible dishes.

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