Ethiopian
Azifa
Azifa is a bright Ethiopian lentil salad dressed with senafich, lemon, onion, and fresh green chile. It is served cool, often with injera, as a lively contrast to warmer stews.
Ingredients
- Green or brown lentils3/4 cup
- Water3 cups
- Fine salt3/4 tsp, divided
- Senafich (Ethiopian mustard seed powder)1 tbsp
- Warm water1 tbsp
- Fresh lemon juice2 tbsp
- Red onion, very finely minced1/3 cup
- Fresh green chile, finely minced1 small
- Garlic, finely grated1 small clove
- Neutral oil1 tbsp
- Freshly ground black pepper1/4 tsp
- Injera, for serving2 pieces
Method
- Pick over the lentils, rinse them well, and place them in a small saucepan with 3 cups water.
- Bring to a boil, then reduce to a gentle simmer and cook uncovered for 20 to 25 minutes, until the lentils are tender but still hold their shape.
- Drain the lentils well, spread them on a plate or tray, and let them cool to room temperature.
- In a bowl, mix the senafich with 1 tablespoon warm water and let it stand for 5 minutes to sharpen.
- Stir the lemon juice, 1/2 teaspoon salt, onion, green chile, garlic, oil, and black pepper into the mustard paste.
- Add the cooled lentils and fold gently until every lentil is coated with the dressing.
- Taste and adjust with the remaining salt or a little more lemon juice if needed.
- Let the azifa rest for at least 10 minutes before serving so the onion, chile, mustard, and lemon settle into the lentils.
- Serve cool or at room temperature with injera.
Common questions
Can I substitute the senafich if I can’t find Ethiopian mustard powder?
Yes. Use dry mustard powder in a smaller amount, then add to taste because it can be sharper than senafich. Dijon is a weaker backup, but the flavor will be less traditional and slightly creamier.
How do I know when the lentils are done for azifa?
Cook them until tender but still intact, usually 20 to 25 minutes. They should not turn mushy. Start checking early, and drain them as soon as they’re just cooked so they hold their shape.
What are the most common mistakes when making azifa?
Overcooking the lentils is the biggest one, since they can turn to paste when mixed. Also avoid adding the dressing while the lentils are hot, or the onion and garlic can taste harsh and the texture gets soggy.
How should I store leftover azifa, and how long does it keep?
Store it in an airtight container in the refrigerator for up to 3 days. The flavor may intensify as it sits. If it seems dry after chilling, refresh it with a little lemon juice or a teaspoon of oil before serving.
What is the best way to serve azifa?
Serve it cool or at room temperature with injera. It also works as part of a mezze-style spread or alongside grilled vegetables. Let it rest at least 10 minutes before serving so the flavors meld properly.