Follow these steps for perfect results
green lentil
cooked
jalapeno pepper
seeded and finely chopped
onion
finely chopped
ground ginger
turmeric
lime juice
fresh
olive oil
extra virgin
Boil lentils in water until soft, about 30 minutes.
Drain lentils and rinse with cold water.
Place cooked lentils in a bowl.
Gently mash the lentils.
Finely chop the jalapeno pepper after removing seeds.
Finely chop the onion.
Add chopped jalapeno, onion, ground ginger, turmeric, lime juice, and olive oil to the bowl with the lentils.
Mix all ingredients thoroughly.
Serve chunky, or use a food processor to make a paste for a smoother texture.
Expert advice for the best results
Adjust the amount of jalapeno to your spice preference.
For a smoother texture, blend the Azifa in a food processor until it reaches your desired consistency.
Serve chilled or at room temperature.
Everything you need to know before you start
5 minutes
Can be made a day in advance
Serve in a bowl, garnished with a sprig of cilantro or a drizzle of olive oil.
Serve as a side dish with injera bread
Serve as a light lunch with a side salad
Complements the spices
Acidity balances the flavors
Discover the story behind this recipe
A staple side dish in Ethiopian cuisine, often served during fasting periods.
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