EDITORIAL DRAFT · RECIPE

Tihlo

Small barley-based dough pieces traditionally dipped into a seasoned sauce, associated especially with Tigrayan cuisine.

Time1.3 hr
Yield4 servings
TraditionsTigrayan · Ethiopian
Plan this dish →
vegetarian-optionTigrayanEthiopian
INGREDIENTS

What you need.

  • 2 cupsbarley flour
  • as neededwater
  • 1 tspsalt
  • for servingseasoned stew or dipping sauce
Ingredient amounts scaled to 1×. Cooking time and pan size may not scale linearly.
METHOD

How to make it.

  1. 1Toast or prepare barley flour according to the flour used.
  2. 2Add hot water gradually and knead into a firm dough.
  3. 3Pinch and roll small bite-size pieces.
  4. 4Arrange around or beside the dipping sauce.
  5. 5Serve warm and eat by dipping each piece.
VARIATION

Households differ.

Preparation and accompanying sauces vary regionally; this draft should be community-reviewed before publication.

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Status: editorial-draft. Community review is required before treating this as a canonical/reference recipe.

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