Tihlo

Step 1: Cook 3 red onions in a heavy pot without fat over a medium heat for 10 minutes, stirring, until soft and dry.

Step 2: Add 5 tbsp vegetable oil, 4 garlic cloves and ½ oz fresh ginger and cook for 4 minutes, then stir in 3 tbsp berbere and 1 tbsp tomato paste and fry for 4 minutes over a medium-low heat until the oil turns deep red.

Step 3: Add 1 ⅛ lb boneless beef chuck or lamb shoulder and stir for 5 minutes until browned all over.

Step 4: Pour in 3 cups hot water, add 1 tsp salt and simmer, partly covered, for 50–60 minutes, stirring now and then, until the meat is very tender and the sauce is thick enough to coat a spoon. Add a splash of water if it gets too thick.

Step 5: While the stew cooks, toast 14 oz barley flour in a large dry frying pan over a medium-low heat for 8–10 minutes, stirring constantly, until it is light brown and smells like toast. Spread it on a tray to cool for 10 minutes. Skip this if you are using ready-roasted flour.

Step 6: Mix the cooled flour with ½ tsp salt and 1 tsp berbere if using, then add 1 ¼ cups warm water a little at a time, kneading with your hand, until it holds together as a firm, smooth dough that does not stick to your palm. You may not need all the water.

Step 7: Pinch off pieces the size of a walnut and roll each into a ball, then press lightly so it is a little flattened. Cover with a damp cloth so they do not dry out and crack.

Step 8: Stir ½ tsp mekelesha into the stew and simmer for 3 minutes. Pour the stew into a deep bowl set in the middle of a large platter.

Step 9: Arrange the tihlo balls around the bowl. Eat by spearing a ball with a long fork or skewer, dipping it into the stew and scooping up some meat with it.