Shamita

Ethiopian roasted barley flour⏱ 15 min⚡ Vegetarian

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.

Nutrition · per serving

292kcal

6.4gProtein

42.8gCarbs

10.9gFat

7gFiber

2 servings

Ingredients

6 items

Barley mixture

roasted barley flour120 g

warm water500 ml

unsalted butter30 g

berbere2 g

fine salt2 g

To serve

warm water100 ml

Tips

•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.

Steps

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.
120 g roasted barley flour2 g berbere2 g fine salt
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.
500 ml warm water120 g roasted barley flour2 g berbere2 g fine salt
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.
30 g unsalted butter100 ml warm water
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.

Origin & History

Shamita is a traditional Ethiopian barley-based drink, valued for its nourishing, sustaining character. Variations are enjoyed in different regions, often seasoned simply and enriched with butter for body and flavor. It reflects the long-standing importance of roasted grains in Ethiopian food culture.

ethiopian barley vegetarian drink quick beginner spiced

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Shamita

Steps

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.

120 g roasted barley flour2 g berbere2 g fine salt

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.

500 ml warm water120 g roasted barley flour2 g berbere2 g fine salt

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.

30 g unsalted butter100 ml warm water

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.

Origin & History