Breakfast · Ethiopian · 5 min
Genfo with Spiced Niter Kibbeh and Honeyed Yogurt
- Calories
- 500
- Protein
- 31g
- Carbs
- 56g
- Fat
- 16g
Ingredients
- 80 g Barley flour
- 12 g Niter kibbeh (Ethiopian spiced clarified butter)
- 120 g Greek Yogurt (non-fat, plain)
- 15 g Honey
- 55 g Ground Turkey (cooked)
Method
- 01In a heavy-bottomed pot, bring 250ml of water to a boil. Gradually whisk in the barley flour to avoid clumps. Reduce heat to low and continue stirring vigorously with a wooden spoon for 8-10 minutes until the mixture thickens into a heavy, smooth dough-like porridge. The texture should be glossy and pull away cleanly from the sides of the pot.
- 02Form the genfo into a mound on a warm plate and use the back of a spoon to create a deep well in the center.
- 03In a small pan, gently warm the niter kibbeh until fragrant and bubbling. Pour the golden, spiced butter into the center of the genfo well. Add the finely cooked ground turkey into the butter well to absorb the aromatics. Serve alongside a side of cool, honeyed yogurt to balance the warmth of the spices. Eat by pulling small pieces of the genfo from the outer edge, dipping them into the butter and turkey pool, and finishing with a bite of the sweetened yogurt.
Cook it with the whole plan around it
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