Azifa is a fasting-day (tsom) dish — simple, vegan, and cold. The use of mustard is unusual in Ethiopian cuisine (most spice comes from berbere). Green lentils (which hold their shape when cooked) are used rather than red ones (which disintegrate).
Cold green lentils in a tangy mustard dressing with crunchy raw onion bits and a kick of green chili. Refreshing, slightly sharp, with a pleasant lentil bite. A scoop on injera between bites of hot wat cools the palate.
Green lentils retain their shape because their seed coat is thicker than red lentils. The mustard provides sinigrin (a sulfur compound that gives mustard its pungency). The cold serving temperature preserves the lentils' firm texture and the onion's crunch.
Variations
Some add Dijon mustard; some use brown lentils; lime juice instead of lemon.
On the Palate
Where Azifa sits in the Ethiopian flavor cloud
Ingredients
Serves 4How it's made
6 steps · 30 min active + 15 min waiting
- 125 min
Cook green lentils until just tender (20-25 min); drain; cool.
Watch outPull the green lentils the moment they're just tender and still hold their shape — a minute too long and they turn to mush, and this salad needs distinct beans.
- 25 min
Finely dice onion and green chili.
- 35 min
Mix lentils with onion, chili, mustard, olive oil, and lemon juice.
Watch outFold the dressing into cooled lentils, not warm ones — warm beans go soft and soak up too much, blunting the mustard's sharp edge.
- 41 min
Season with salt and pepper.
- 530 min
Chill 30 minutes.
- 61 min
Serve cold on injera or as a side.
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