Crispy Genfo Bites with Hot Honey Berbere Butter

Method

1. Bring the water and salt to a rolling boil in a heavy-based 18 cm pot over high heat, about 5 min.

   Add in this stepWater 520 mlSalt ½ tsp

   high heat

2. Turn the heat down to medium-low heat. Stirring hard with a wooden spoon, sprinkle in the barley flour a little at a time. When it's all in, keep stirring for 12 min, pressing lumps against the side of the pot, until it's very thick and comes together in one mass. Use a long spoon, as hot dough can spit.

   Add in this stepBarley flour 140 g

   medium-low heat

3. Brush the inside of a 20×15 cm dish with some of the oil, spread the genfo in it about 1.5 cm thick and smooth the top with a wet spatula. Let it cool a little, then chill for 1 h until firm.

   Add in this stepVegetable oil ½ tbsp

4. Preheat the oven to 220 °C. Cut the firm genfo into 4 cm squares, space them out on a lined baking tray and brush all sides with the remaining oil. Bake for 24 min, turning once halfway, until the edges are golden and the outside is crisp.

   Add in this stepVegetable oil 1 tbsp

   oven

5. Put the butter, honey and berbere in a small pan over low heat and stir for 1 min, just until the butter melts and the edges bubble, then take it off the heat. Don't let the honey burn.

   Add in this stepButter 25 gHoney 2 tbspBerbere 1 tsp

   low heat

6. Whisk the Greek yogurt with a little lemon zest and a squeeze of juice for about a minute until light and fluffy, and spread it over a plate.

   Add in this stepGreek yogurt 160 gLemon ¼

7. Pile the hot genfo bites on the yogurt, drizzle with the berbere honey butter, sprinkle with a little flaky salt and serve at once.

   Add in this stepFlaky sea salt 1 pinch