kolo

Method

Rinse the barley or wheat grains thoroughly under cold water to remove any debris. Dry the grains completely on a clean cloth or in a low oven until they are completely moisture-free. Heat the ghee in a large, heavy-bottomed pan over medium-high heat and add the dried grains in batches, stirring constantly. Toast the grains for 15-20 minutes until they become deeply golden brown and fragrant, taking care not to burn them. Season with salt to taste and stir well to coat evenly. Allow the kolo to cool completely on a clean cloth, then store in an airtight container. Serve as a snack or accompaniment to Ethiopian coffee ceremonies.