Ethiopian Kolo (Roasted Barley Snack)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the barley thoroughly under cold running water in a fine-mesh sieve until the water runs clear.

   Ca. 2 min.

2. 2

   Transfer the rinsed barley to a large, heavy-bottomed skillet or pan.

   Ca. 1 min.

   Kokkens note: A cast iron skillet works very well for even roasting.

3. 3

   Add the water and salt to the pan with the barley.

   Ca. 1 min.

4. 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.

   Ca. 7 min.

   Kokkens note: Continue stirring to prevent sticking and ensure even drying.

5. 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.

   Ca. 15 min.

   Kokkens note: Some grains may pop slightly like popcorn; this is normal. Taste a grain to check for desired crunchiness.

6. 6

   Remove the pan from the heat and allow the kolo to cool completely before serving or storing.

   Kokkens note: Cooling on a baking sheet in a single layer can help it crisp up further.