.jpg&w=3840&q=75)
4 Serves
102 Mins
In a large heavy-bottomed pot, toast the barley flour over medium heat, stirring constantly with a wooden spoon until it turns a golden brown and releases a nutty aroma.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndianVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
20 µg / 400 µgCalcium
24 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
71 mg / 1,250 mgPotassium
133 mg / 4,700 mgSodium
291 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Remove the roasted barley flour from the heat and allow it to cool completely in a mixing bowl.
Whisk in the salt and pepper to the cooled flour mixture using a whisk.
To serve, place a portion of the mixture in a bowl, drizzle with olive oil, and stir until a thick, paste-like consistency is achieved.
10
g35
g9
g
Serbian
Congolese