Breakfast · Ethiopian · 10 min
Amhara Genfo with Spiced Niter Kibbeh and Toasted Almonds
- Calories
- 510
- Protein
- 28g
- Carbs
- 62g
- Fat
- 18g
Ingredients
- 18.7 g barley flour
- 300 ml water
- 0.25 tsp table salt
- 4.7 g niter kibbeh
- 452.1 g plain low fat yogurt
- 0.5 tsp berbere seasoning
- 12 g sliced almonds
- 14 g honey
Method
- 01Bring 300 ml of water and salt to a gentle boil in a medium pot over medium heat.
- 02Gradually whisk in the dry barley flour, stirring constantly with a heavy wooden spoon to prevent lumps from forming.
- 03Continue to cook over medium-low heat for 10-12 minutes, stirring vigorously as the porridge thickens into a dense, smooth paste. The genfo is fully cooked when it becomes glossy and pulls away cleanly from the edges of the pot.
- 04Turn the cooked genfo out onto a serving dish. Using the back of a moistened spoon, shape it into a smooth mound and create a wide, deep well in the very center.
- 05Pour the melted niter kibbeh into the well, sprinkle in the berbere seasoning, and spoon the plain low-fat yogurt alongside the warm butter.
- 06Scatter the toasted sliced almonds over the mound and finish by drizzling honey in a concentric circle around the rim. Serve immediately while steaming hot.
Cook it with the whole plan around it
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