Snack · Ethiopian · 5 min
Kolo (Ethiopian Toasted Barley and Almond Snack)
- Calories
- 176
- Protein
- 5g
- Carbs
- 27g
- Fat
- 6g
Ingredients
- 29.4 g pearl barley
- 11.8 g whole raw almonds
- 1 pinch fine sea salt
Method
- 01Preheat a heavy-bottomed cast iron skillet over medium-high heat. Do not add oil.
- 02Add the dry pearl barley to the hot skillet. Toast, shaking the pan constantly, for about 5 to 7 minutes until deep golden brown, fragrant, and crunchy.
- 03Add the whole raw almonds to the skillet during the last 2 minutes of toasting to lightly roast alongside the barley.
- 04Once the grains are popping slightly and smell nutty, remove immediately from heat.
- 05Transfer to a small bowl and sprinkle with a pinch of fine sea salt while warm. Let cool completely before serving.
Cook it with the whole plan around it
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