Yetefetege Nech Gebs Atmit: calories and recipe

Ingredients

• 50 g white pearled barley flour (3 tbsp)
• 400 g water (400 ml)
• 20 g honey or sugar (1 tbsp)
• 2 g cardamom powder (0.5 tsp)
• 2 g salt (pinch)

How to make it

1. 1Dissolve the barley flour in 100 ml of cold water until smooth.
2. 2Bring the remaining 300 ml of water to a boil in a saucepan.
3. 3Pour the flour slurry into the boiling water slowly, stirring constantly to prevent lumps.
4. 4Simmer over low heat for 15 minutes, stirring intermittently.
5. 5Season with cardamom, salt, and sweeten with honey or sugar before serving warm.

Recipe and nutrition: EPHI & FAO, Ethiopian Food Recipes 2025