Ethiopian Kolo (Roasted Barley Snack)
Kolo is a traditional Ethiopian snack made from roasted barley. This simple, satisfying recipe highlights the nutty flavor of barley with minimal ingredients. It's a perfect crunchy bite for any time of day.
Una recepta original de Forkin
- Temps total
- 25 min
- Racions
- 4
- Dificultat
- Fàcil
- Per ració
- 221 kcal
Informació sobre al·lèrgens: pot contenir gluten. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
- 250 gbarley, whole grain
- 1 ctsalt
- 60 mlwater
Estris
large skillet · fine-mesh sieve
Elaboració
Pas a pas
- 1
Rinse the barley thoroughly under cold running water in a fine-mesh sieve until the water runs clear.
Uns 2 min
- 2
Transfer the rinsed barley to a large, heavy-bottomed skillet or pan.
Uns 1 min
Nota de cuina: A cast iron skillet works very well for even roasting.
- 3
Add the water and salt to the pan with the barley.
Uns 1 min
- 4
Place the pan over medium heat and stir constantly until the water has evaporated and the barley begins to dry out, about 5-7 minutes.
Uns 7 min
Nota de cuina: Continue stirring to prevent sticking and ensure even drying.
- 5
Reduce the heat to medium-low and continue toasting, stirring frequently, for another 10-15 minutes, or until the barley grains are golden brown, fragrant, and crunchy.
Uns 15 min
Nota de cuina: Some grains may pop slightly like popcorn; this is normal. Taste a grain to check for desired crunchiness.
- 6
Remove the pan from the heat and allow the kolo to cool completely before serving or storing.
Nota de cuina: Cooling on a baking sheet in a single layer can help it crisp up further.
Per ració
Nutrició
- Calories
- 221,2kcal
- Proteïnes
- 6,2g
- Hidrats de carboni
- 45,6g
- Greixos
- 1,4g
- Fibra
- 9,4g
- Sucre
- 0,5g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store cooled kolo in an airtight container at room temperature.
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