Azifa
አዚፋChilled lentil salad brightened with citrus, onion and green chile.
35–45 min Easy Serves 4–6Fasting
Watch how to make AzifaMethod
- 1
Cook lentils: Boil green lentils until tender but still able to hold some shape, then drain thoroughly and rinse/cool.
- 2
Partially mash: Stir/mash the cooled lentils enough to break some of them while leaving others intact.
- 3
Season and rest: Fold in very finely chopped onion and jalapeño, ginger/turmeric as used, lime juice and olive oil; taste for acidity and salt, then chill/rest.
Cook's notes
- Avoid cooking them to a completely smooth purée; the finished salad benefits from some lentil texture.
- This gives the dressing something to cling to without turning the bowl into lentil paste.
- The fresh onion and chile should be finely cut, not liquefied. Add citrus gradually because household preference for sharpness varies.
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