Adapted from Ethiopia: Recipes and Traditions From the Horn of Africa by Yohanis Gebreyesus
The process for making traditional shiro mix is much more elaborate than blending legumes with spices. Beans are sprouted, blended with wet and dry spices, and dried again before milling, with ratios depending on the region. This shortcut produces a reliable shiro mix in a pinch and should be prepared according to the mitten shiro recipe, with lots of aromatics to add additional flavor, though it may require more water to thin out in the beginning.
The step of dry-toasting the flour adds extra flavor and helps the mix to cook more quickly.
- Toast the chickpea flour in a frying pan while stirring frequently until lightly brown, and blend with the other spices while it is still warm.
Tammie Teclemariam is a food and drinks writer and wine professional. Her work appears in Wine Enthusiast, Thrillist, and Eater. She lives in Brooklyn where she shares one fridge with 5 roommates.