Azifa

Ingredients

Lentils

• 400 ggreen or brown lentils
• 1.2 litreswater
• 1 teaspoonsalt

Dressing

• 1red onion, very finely chopped
• 2green chillies, finely chopped
• 3 tablespoonsprepared mustard
• or 1 tablespoon mustard powder mixed with water
• juice of 2 lemons
• 3 tablespoonsoil
• salt to taste

Sometimes added

• 1tomato, deseeded and diced
• a handful of chopped coriander
• 1 teaspoonground cardamom

To serve

• injera
• or bread
• other fasting dishes alongside

Directions

1. Rinse them thoroughly in cold water. Put them in a pot with the water. Do not add salt at the start of cooking. Salt added early can toughen the skins. Bring them to a boil and skim off any foam. Cook them for about twenty-five minutes. Start testing them at twenty minutes. They should be tender but still hold their shape.
2. Add the salt for the last five minutes. Drain them thoroughly in a colander. Rinse them briefly under cold running water. That stops the cooking immediately.
3. Let them drain completely and cool. Wet lentils give a watery dressing. Spread them on a tray to cool faster. Preparing the onion needs some thought. Chop the red onion as finely as you possibly can. Some cooks soak the chopped onion in cold water.
4. Drain and squeeze it dry afterwards. Mix the powder with a little cold water into a paste. Let it stand for ten minutes to develop its heat. Mustard needs that time to become pungent.
5. Use a plain sharp mustard rather than a sweet one. Put the cooled lentils into a large bowl. Add the chopped onion and the chillies. Add the mustard and stir it through thoroughly. Squeeze in all of the lemon juice. Add the oil and mix everything together. Season it generously with salt.
6. Taste it and adjust the mustard and lemon. It should be sharp, mustardy and clearly hot. Cover the bowl and refrigerate it for an hour.
7. Taste it again after resting and adjust the salt. Serving it is done cold or at room temperature. Spoon it onto a plate or onto injera. Tear pieces and use them to scoop up the salad. It keeps three days refrigerated.

Technique

• The Ethiopian Orthodox Tewahedo Church observes an unusually long fasting calendar, and a whole category of dishes exists to suit it.
• Azifa is unusual among them in being served cold and in leaning on mustard rather than on berbere.

Substitutions

• Any lentil that holds its shape works, and small green lentils are ideal.
• Prepared mustard from a jar replaces mustard powder mixed at home.

Variations

• Some households add diced tomato and fresh coriander.
• A version with more chilli is made for those who want it hot.
• Similar cold lentil and bean salads appear across the Ethiopian fasting table.

History

A cold lentil salad, made from green lentils mixed with mustard, jalapeño, onion and lemon juice, documented across Ethiopia as a dish particularly associated with Orthodox Christian fasting periods, when its entirely plant-based ingredients make it an acceptable dish during those extended religious observances that restrict meat and dairy consumption. Its bright, tangy flavour, achieved through a generous amount of lemon juice and mustard, distinguishes azifa from Ethiopia’s many warm, spiced lentil stews, offering a refreshing, cold alternative within the country’s broader lentil-based culinary tradition. Azifa remains a popular dish during Ethiopian fasting periods specifically, valued for its bright, refreshing character.

Frequently asked questions

What is Azifa?

Azifa is a salad & side from Ethiopia: cold green-lentil salad with mustard, onion and chili. A cold lentil salad, made from green lentils mixed with mustard, jalapeño, onion and lemon juice, documented across Ethiopia as a dish particularly associated with Orthodox Christian fasting periods, when its entirely plant-based ingredients make it an acceptable dish during those extended religious observances that restrict meat and dairy consumption. Its bright, tangy flavour, achieved through a generous amount of lemon juice and mustard, distinguishes azifa from Ethiopia’s many warm, spiced lentil stews, offering a refreshing, cold alternative within the country’s broader lentil-based culinary tradition. Azifa remains a popular dish during Ethiopian fasting periods specifically, valued for its bright, refreshing character.

How long does Azifa take to make?

Azifa takes 20 minutes of preparation and 40 minutes of cooking. The recipe makes serves 6. It is rated easy to make.

What can I substitute in Azifa?

Yes, within limits. Any lentil that holds its shape works, and small green lentils are ideal. Prepared mustard from a jar replaces mustard powder mixed at home.

What is the most important thing to get right in Azifa?

Rinse them thoroughly in cold water. Put them in a pot with the water. Do not add salt at the start of cooking. Salt added early can toughen the skins. Bring them to a boil and skim off any foam. Cook them for about twenty-five minutes. Start testing them at twenty minutes. They should be tender but still hold their shape.