 Tihlo with meat and berbere sauce and yogurt | |
| Course | Meal or snack |
|---|---|
| Place of origin | Tigray, Ethiopia |
| Region or state | Agame |
| Main ingredients | |
Tihlo (Tigrinya: ጥሕሎ) is a dish from the historical Agame province in Tigray, often served as a snack, that consists of barley dough balls covered with meat and berbere-based sauce.12 Tihlo is commonly consumed as a side dish or snack, especially in Tigrayan communities.3
Overview
The barley grain is completely dehulled and milled. Tihlo is made using moistened roasted barley flour that is kneaded to a uniform consistency.3 The dough is then broken into small balls and laid out around a bowl of spicy meat stew. A two-pronged wooden fork known as a shint’ar (ሽንጣር) is used to spear the ball and dip it into the stew.4
Tihlo is commonly served on cultural holidays.5
References
References
- Smidt, Wolbert (2007). "Tigrayans". In Uhlig, Siegbert (ed.). Encyclopaedia Aethiopica. Wiesbaden: Harrassowitz Verlag.
- "Food". Encyclopaedia Aethiopica. Vol. 2. Wiesbaden: Harrassowitz Verlag. 2003.
- Mohammed, Jemal; Seleshi, Semeneh; Nega, Fetene; Lee, Mooha (2016). "Revisit to Ethiopian traditional barley-based food". Journal of Ethnic Foods. 3 (2): 140. doi:10.1016/j.jef.2016.06.001.
- "Tihlo - Nutrition for the World". nutritionfortheworld.wikifoundry.com.
- Suhul. "Culture and customs of the people of Tigrai". Tigrai Online.