Ethiopian roasted lentil snack with spiced butter and garlic — crunchy, addictive finger food.
Misir Kolo is an Ethiopian dry snack made from roasted lentils tossed in spiced butter, garlic, and ginger. It's crunchy, nutty, and utterly addictive — eaten as a snack, served at gatherings, or brought as a gift. The lentils are roasted until completely dry and crunchy, giving them an extraordinary texture.
Serves 6
Cook lentils until just tender but not mushy. Drain well and let cool.
Spread on baking sheet. Roast at 180°C for 25–30 minutes, stirring every 5 minutes, until completely dry and crunchy.
Heat niter kibbeh in a large pan. Add garlic, ginger, and chili. Add roasted lentils and toss until coated. Cook 2–3 minutes.
Spread on parchment to cool completely. Store in airtight container.
The key is roasting until completely crispy — wet lentils won't crunch.
Make in large batches and store.
Use split peas instead of lentils.
Add berbere spice for more flavor.
Store in airtight container at room temperature up to 2 weeks.
Misir Kolo is a beloved Ethiopian snack and gift item, eaten at gatherings and offered to guests as a sign of hospitality.
Lentils weren't roasted long enough, or weren't drained well before roasting. Roast longer if needed — they shouldn't have any moisture.
Per serving (80g / 2.8 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes