Shamita

Ingredients

Instructions

1. 1

   Place the roasted barley flour in a medium bowl. Add the berbere and salt, then whisk together so the spices are evenly distributed and there are no pockets of seasoning.

2. 2

   Heat the 500 ml warm water until pleasantly hot but not boiling, about 50-60°C. Pour it gradually into the barley mixture while whisking continuously to prevent lumps. Keep whisking until the drink is smooth and slightly thickened.

3. 3

   Melt the butter in a small pan over low heat just until liquid; do not brown it. Stir the melted butter into the barley drink. Taste and adjust with a little of the additional warm water if you prefer a thinner, more sippable consistency.

4. 4

   Let the shamita stand for 2 minutes so the barley fully hydrates and the texture settles. Whisk once more, then divide between 2 cups and serve warm. A smooth, lightly thick drink with a gentle spicy finish is the ideal result.

Nutrition per serving

Notes

• •Use roasted barley flour, not raw barley flour; the roasted flour gives Shamita its characteristic nutty flavor and makes this quick version possible.
• •Add the final 100 ml water only as needed. Traditional shamita can range from spoonable to drinkable depending on preference.
• •If you like more heat, increase the berbere slightly, but add it cautiously because blends vary in strength.
• •Serve as a light breakfast drink or afternoon snack with bread or simple savory bites.

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