Mahberawi (barley stew)

Instructions

1. Rinse the barley in cold water and soak it for 1 hour.
2. Finely slice the onions and sauté them in the clarified butter over medium heat for 10 minutes, until well browned.
3. Add the crushed garlic and the berbere, then fry for 2 minutes, stirring to release the aromas.
4. Drain the barley, add it to the pot with the water and bring to a boil.
5. Lower the heat, cover and simmer for 45 to 50 minutes, stirring now and then, until the grains are tender and the liquid is nearly absorbed.
6. Season with salt and pepper, then serve hot with injera.