Alicha Birsen — Print Recipe — The Culinary Codex

A gentle, turmeric-tinted lentil stew without berbere, offering a mild counterpoint to spicier dishes on the Eritrean table.

Ingredients

1 Rinse lentils thoroughly and set aside. Sauté onion in olive oil over medium heat for eight minutes until softened.
2 Add garlic, ginger, and turmeric, cook for two minutes until fragrant and golden.
3 Add lentils and water, bring to a boil, then reduce heat and simmer covered for twenty-five minutes.
4 Stir occasionally, adding water if needed. Lentils should be tender but hold their shape slightly.
5 Season with salt and pepper, serve on injera alongside spicier dishes for contrast.

Did You Know?

Alicha dishes provide essential balance on the Eritrean plate, offering gentle flavors that rest the palate between bites of fiery berbere stews.