Ingredients:
1 cup wheat flour
1 cup barley flour
1–2 cups water (as needed)
Salt to taste
4 tbsp kibbeh (clarified butter)
1 tbsp berbere
Yogurt or sour cream (optional)
Method:
Sift wheat and barley flour together.
Dry roast the flour in a pan over low heat, stirring often until it smells nutty.
Boil 1–2 cups of water in a pot.
Add salt and 1 tsp kibbeh.
Slowly add the roasted flour while stirring continuously to avoid lumps.
Keep stirring and mash the mixture against the sides of the pot until it becomes thick and smooth.
Add a little water if needed.
Once it becomes very thick, transfer it into a bowl greased with kibbeh.
Shape it into a round form.
Make a small hole in the center. Add melted kibbeh and berbere, then mix lightly inside the center.
Add yogurt or sour cream around the edges if desired.
Serve warm and enjoy—traditionally eaten with hands or a spoon, sharing from the center.