Tihlo () is a dish from the historical
Agame
Agame () is a Provinces of Ethiopia, province in northern Ethiopia. It includes the northeastern corner of Tigray Region, Tigray, borders the Eritrean province of Akele Guzai in the north, Tembien Province, Tembien, Kilte Awulaelo, Kalatta Awlalo ...
province in
Tigray
The Tigray Region (or simply Tigray; officially the Tigray National Regional State) is the northernmost Regions of Ethiopia, regional state in Ethiopia. The Tigray Region is the homeland of the Tigrayan, Irob people, Irob and Kunama people. I ...
that consists of
barley
Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikele ...
dough balls covered with
meat
Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...
and ''
berbere
Berbere ( ''bärbäre'', ''bärbärä'') is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, Ethiopian holy basil (besobela) seeds, korarima, rue, ajwain or radhuni, nigella, and fenugr ...
'' based sauce often served as a
snack
A snack is a small portion of Human food, food generally Eating, eaten between meals. Snacks come in a variety of forms including Food packaging, packaged snack foods and other processed foods, as well as items made from fresh ingredients at ho ...
.
Tihlo is commonly consumed as a side dish or snack, especially in
Tigrayan communities.
Overview
The barley grain is completely dehulled and milled. Tihlo is made using moistened roasted barley flour that is kneaded to a uniform consistency.
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'' (Tigrinya: ሽንጣር) is used to spear the ball and dip it into the stew.
Tihlo is commonly served on cultural holidays.
See also
*
Injera
Injera (, ; ; ) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia and Eritrea, injera is a staple. Injera is central to the dining process in Amhara community, like br ...
*
List of African dishes
Africa is the second-largest continent on Earth, and is home to hundreds of different cultural and ethnic groups. This diversity is reflected in the many local culinary traditions in choice of ingredients, style of preparation, and cooking techn ...
*
List of Ethiopian dishes and foods
This is a list of Ethiopian and Eritrean dishes and foods. Ethiopian cuisine, Ethiopian and Eritrean cuisines characteristically consists of vegetable and often very spicy meat dishes, usually in the form of ''wat (food), wat'' (also ''w'et'', '' ...
References
Ethiopian cuisine
Eritrean cuisine
{{Ethiopia-cuisine-stub