Barley Bread in Banana Leaf with Flax seed, Garlic, Berbere dip

Recipe by Chef Marcus Samuelsson, as featured in My Mark

Barley Bread in Banana Leaf with Flax seed, Garlic, Berbere dip

Barley Bread

Ingredients

  • 170g barley flour
  • 170g ap flour
  • 3g salt
  • 3g baking soda
  • 290ml buttermilk
  • Banana leaves for wrapping

Method

Heat oven to 395F. Mix dry together in a large bowl. Make a well and quickly mix in buttermilk. Knead until it just comes together. Place a banana leaf on a baking rack, flatten slightly and slice the top of bread. Wrap in the banana leaf and bake for approx. 30 minutes. Cool.

Flax, Garlic, Berbere Dip

Ingredients

  • 150g chickpeas, canned
  • 15g ground flax
  • 7g berbere
  • 1 clove garlic
  • 15g olive oil
  • 10ml lemon juice
  • Salt to taste

Method

Puree in a food processor.