Recipe by: Veena Poojari

Source: Veena Poojari

Serves: 6-8


  • 200 g barley
  • 1 tsp salt
  • 2 tsp salted butter, melted
  • 1-2 tbsp sugar (to taste)
  • 50 g raisins


  • Soak the barley overnight in water.
  • Next day, boil the barley with some salt.
  • Strain and add the melted butter, sugar and raisins.
  • Serve as a starter or as a dessert (by choice).

Download PDF here: Ethiopian Barley and Raisins