Ti'hilo
ጥሕሎ
Also known as: tihilo, tihlo, Tigray barley balls, Ethiopian barley fondue
What is Ti'hilo?
A unique dish from the Tigray region made of barley flour dough shaped into small balls, served with a spicy sauce of berbere, onions, and niter kibbeh. Sometimes compared to a fondue-style dipping experience.
Typical Ingredients
Allergen Information
Always confirm with restaurant staff before ordering.
Made with barley flour (contains gluten) and niter kibbeh (butter/dairy). A Tigray regional specialty.
Questions to Ask Staff
Important questions to confirm with restaurant staff.
More Ethiopian Dishes
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ቋንጣ
Traditional Ethiopian air-dried beef jerky seasoned with spices. Eaten as a standalone snack or used as an ingredient in stews and firfir dishes. A protein-rich preservation method with deep roots.
Dengesa
ደንገሳ
A traditional celebratory dish served during the Ethiopian Meskel holiday, combining kitfo (raw spiced beef) with gomen (collard greens) and ayib (cheese). A rich festive preparation.
Anebabero
አነባበሮ
Layered thick injera soaked in a rich mixture of niter kibbeh and berbere spice, creating a savory, buttery dish. A comfort food enjoyed for its rich and intensely spiced flavor.
Bulla
ቡላ
A traditional porridge or hot drink made from powdered enset (false banana) root, often given to the tired or ill as a restorative. Common in southern Ethiopia's enset-growing regions.
Kocho
ቆጮ
A dense, bread-like food made from the pulverized and fermented flesh of the false banana plant (enset). A staple in southern Ethiopia, particularly among the Gurage people, often served alongside kitfo.
Good for These Diets
Based on this dish's typical allergen profile, it may be suitable for:
Important Disclaimer
Allergen information is based on typical recipes and may vary by restaurant, region, or preparation method. Always confirm with restaurant staff before ordering.