Tella is a rustic Ethiopian grain beer with a softly cloudy body, gentle tang, and earthy cereal depth. Gesho gives it a distinctive herbal bitterness, while sorghum and barley contribute a nourishing, lightly malty flavor. This quick small-batch version captures the spirit of the original in a form practical for home kitchens.

Shamita is a warm, comforting Ethiopian drink made from roasted barley flour whisked with water, butter, salt, and a touch of berbere. It is nutty, gently spicy, and lightly rich, with a smooth texture that falls between a beverage and a thin porridge.

Genfo is a hearty, thick barley porridge with a smooth, almost dough-like texture and a warming finish from berbere-spiced niter kibbeh. The butter pooled in the center melts into each bite, making the dish both comforting and deeply aromatic.

Ash-e Jo is a warming Persian barley and herb soup with a silky, hearty texture and layers of savory, tangy flavor. The barley and chickpeas make it satisfying, while spinach, parsley, coriander, kashk, and mint give it its distinctive freshness and aroma.

This hamin is deeply savory, silky with marrow, and thickened naturally by barley and potatoes. Tender beef, creamy beans, and broth-stained eggs make it a comforting, substantial stew with the hallmark sweet-smoky warmth of paprika and long-cooked onions.