Tihlo

Tihlo is a rare and ancient dish from the Tigray and Amhara highlands of northern Ethiopia, eaten in communal tradition: small round dumplings of roasted barley flour (qitta) are formed by the diner using a special skewer and dipped directly into a communal pot of spiced lamb or goat wot. Sharing the pot with family or fellow guests is an act of trust and belonging. Outside the north of the country, tihlo is almost unknown.

Serves: 4

Ingredients

For the barley dumplings

• 300 g (10 oz) roasted barley flour (qitta flour), or toast regular barley flour in a dry skillet until nutty
• 180–200 ml (¾ cup) warm water
• ½ tsp (2 g) salt

For the spiced lamb broth

• 500 g (1 lb 2 oz) bone-in lamb shoulder, cut into 4 cm pieces
• 2 tbsp (30 ml) niter kibbeh (Ethiopian spiced clarified butter) or ghee
• 1 large onion, very finely diced
• 4 garlic cloves, minced
• 1 tsp (3 g) fresh ginger, grated
• 1½ tbsp (12 g) berbere spice blend
• ½ tsp (1 g) ground fenugreek
• 750 ml (3 cups) water
• Salt to taste

Instructions

1. Make the broth: Cook onion in niter kibbeh in a heavy pot over medium-low heat for 15 minutes, stirring often, until deep reddish-brown. Add garlic, ginger, and berbere; stir 2 minutes. Add lamb pieces and brown on all sides, 6–8 minutes.
2. Pour in water, add fenugreek, and season with salt. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1 hour 15 minutes until lamb is very tender and the broth is deeply flavoured. Keep hot.
3. Make the dumplings: Mix roasted barley flour, salt, and warm water together with your hands, adding water gradually to form a firm but pliable dough. Knead 2 minutes. Pinch off walnut-sized pieces and roll between wet palms into smooth balls.
4. Bring a pot of salted water to a boil. Cook barley dumplings for 6–8 minutes until firm and cooked through. Drain.
5. Transfer the hot lamb broth with meat to a communal pot at the table. Add dumplings to the broth. Each diner uses a skewer or fork to spear a dumpling, swirl it in the broth, and eat directly.

Cook's Notes: Roasted barley flour is sold in Ethiopian grocery stores as "qitta." The dumplings must be firm enough to hold on a skewer — if the dough feels sticky, add more flour. Niter kibbeh is the soul of the broth; substituting plain butter reduces depth considerably.