Salads
Azifa (Green Lentil Salad)
The Quirky Foodster Team
Ingredients
- 200 g (1 cup) dried green or brown lentils
- 1 small red onion, finely diced
- 1-2 fresh green chillies, finely chopped
- 2 tbsp fresh lemon juice
- 2 tbsp vegetable oil
- 1 tsp prepared mustard or 1/2 tsp mustard powder
- 1/2 tsp salt, to taste
- 2 tbsp chopped fresh parsley or coriander
Method
- Rinse the lentils and cook in plenty of water for 18-20 minutes until tender but not mushy.
- Drain thoroughly in a colander and allow to cool completely to room temperature.
- In a mixing bowl, whisk together lemon juice, oil, mustard and salt to make the dressing.
- Add the cooled lentils, diced onion, chillies and herbs to the bowl.
- Toss gently until well combined, taste and adjust seasoning, then chill for at least 20 minutes before serving.
Introduction: Azifa is a tangy, mustard-spiked green lentil salad served cold, popular as part of a fasting-day spread or as a refreshing side dish.
Cultural Background: Azifa is a tangy, mustard-spiked green lentil salad served cold, popular as part of a fasting-day spread or as a refreshing side dish. Its bright, herby flavour offers a contrast to the richer, spicier stews found elsewhere on the Ethiopian table.
Tips: Do not overcook the lentils; they should hold their shape for the best texture. Chilling the salad before serving allows the flavours to meld.
Variations: Some versions add finely chopped fresh ginger for extra bite. A little grated garlic can be added for a sharper flavour.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Served cold; no reheating required.
FAQs:
Q: Can Azifa be served warm?
A: No, it is traditionally served chilled or at room temperature, which is part of what makes it refreshing.
Q: What can I substitute for green lentils?
A: Brown lentils work as a close substitute; avoid red split lentils as they break down too much during cooking.
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