Besso (በሶ) — Ethiopian Roasted Barley Bites

• 200 gEthiopian besso flour (Ready-to-eat flour made from thoroughly roasted barley; not raw barley flour.)
• 140 mlWater (Use 120 ml initially and reserve 20 ml for adjusting the texture.)
• 30 gNiter kibbeh (Ethiopian spiced clarified butter.)
• 2 gFine salt
• 24 gHoney (Serve alongside, allowing 6 g per person.)

Instructions

1. 1

   Place the besso flour in a wide mixing bowl and break up any lumps with your fingertips. Check that the package identifies it as roasted, ready-to-eat barley flour, because this preparation does not cook raw flour.

2. 2

   Heat the water in a small saucepan until comfortably warm, approximately 50°C, then measure 120 ml into a jug and dissolve the salt in it. Reserve the remaining 20 ml and gently melt the niter kibbeh in the saucepan over low heat without letting it brown.

3. 3

   Sprinkle the 120 ml of salted water over the flour in three additions, rubbing and tossing the flour with a fork between additions. Distribute the moisture evenly rather than pouring it into one spot, which can create a sticky lump surrounded by dry flour.

4. 4

   Add the melted niter kibbeh and mix thoroughly with the fork until the mixture is cool enough to handle. Rub it between your fingertips, then squeeze a spoonful in your palm; it should hold together as a firm, tender clump rather than smear like porridge.

5. 5

   If the mixture crumbles when squeezed, add the reserved warm water in 5 ml increments, mixing after each addition and stopping as soon as it binds. Cover the bowl and let it stand for 5 minutes so the roasted barley can absorb the moisture evenly.

6. 6

   Divide the mixture into eight equal portions and press each firmly in your palm into a short oval, leaving the natural finger impressions visible. Serve two pieces per person while freshly made, with 6 g of honey alongside each serving.