 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: ቲህሎ) is a dish from the historical Agame province in Tigray that consists of barley dough balls covered with meat and berbere based sauce often served as a snack. [1] [2] 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 is used to spear the ball and dip it into the stew. [4]
Tihlo is commonly served on cultural holidays. [5]
See also
References
- ^ Smidt, Wolbert (2007). "Tigrayans". In Uhlig, Siegbert (ed.). Encyclopaedia Aethiopica. Wiesbaden: Harrassowitz Verlag.
- ^ "Food". Encyclopaedia Aethiopica. Vol. 2. Wiesbaden: Harrassowitz Verlag. 2003.
- ^ a b 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.
|
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: ቲህሎ) is a dish from the historical Agame province in Tigray that consists of barley dough balls covered with meat and berbere based sauce often served as a snack. [1] [2] 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 is used to spear the ball and dip it into the stew. [4]
Tihlo is commonly served on cultural holidays. [5]
See also
References
- ^ Smidt, Wolbert (2007). "Tigrayans". In Uhlig, Siegbert (ed.). Encyclopaedia Aethiopica. Wiesbaden: Harrassowitz Verlag.
- ^ "Food". Encyclopaedia Aethiopica. Vol. 2. Wiesbaden: Harrassowitz Verlag. 2003.
- ^ a b 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.