Roasted Barley Dumplings · Tigrayan Snack
Tihlo
Photo: Rod Waddington / Wikimedia Commons · CC BY-SA 2.0
Tihlo is one of the few Ethiopian dishes not eaten with the hands: each dough ball is picked up on a long two-pronged wooden fork and dipped into the shared stew.
Tihlo is made from roasted barley flour kneaded into a firm dough, then rolled into small balls set around a shared bowl of spicy meat stew. Diners spear each ball on a two-pronged wooden fork and dip it into the sauce.
Why it's made this way: The dish traces back to the historical Agame area of Tigray, where roasted barley long stood in for teff and wheat in a highland climate suited to hardier grains.
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Part of World of Street Food — 3443 dishes from 118 countries.
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