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Ethiopia · Food

Azifa

90 min
460 kcal
6 servings

By eatmundo · September 8, 2026

Azifa🇪🇹AI-generated image

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Dishes from other countries' kitchens, made from the same core ingredients as Azifa. The percentage is the share of ingredients the two recipes have in common.

Same technique: Cold salad33 recipes from 17 countries

Azifa is a vibrant Ethiopian green lentil salad, popular for its tangy, spicy, and earthy profile. It is often served as a cold appetizer or a side dish in a larger platter of various Ethiopian stews.

According to eatmundo's ingredient comparison, the closest dish to Azifa from another cuisine is Sobia (Egypt): the two share 50% of their ingredients.

Ingredients

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6 servings

How to Make It

  • 1

    Thoroughly rinse 500g of green lentils under cold running water, removing any debris, then boil them in 2 liters of water for 30-40 minutes until tender but not mushy.

  • 2

    Drain the cooked lentils completely using a colander and let them cool down to room temperature to ensure the salad holds its texture.

  • 3

    Finely chop 2 large onions and finely mince 4 cloves of garlic to form the aromatic base for the dressing.

  • 4

    In a bowl, whisk 80ml of lemon juice with 30g of mustard and 100ml of vegetable oil, then add the cooled lentils, chopped onions and garlic and toss to coat.

  • 5

    Add 1.5 tsp of salt and 2 finely sliced green chilies; the lemon juice, mustard and chilies give Azifa its characteristic tang and bite.

  • 6

    Using a mortar and pestle or the back of a large wooden spoon, gently crush about one-third of the lentil mixture to create a creamy texture.

  • 7

    Mix everything thoroughly until well combined, adjust salt to taste, and refrigerate for at least 30 minutes before serving so the flavors meld together perfectly.

Frequently Asked Questions

What is Azifa?

Azifa is a traditional Ethiopian cold lentil salad made with boiled green lentils dressed with lemon juice, mustard, chopped onion and green chili. It is commonly enjoyed as a refreshing appetizer or side dish.

Should the lentils be fully soft?

The lentils should be cooked until tender enough to be easily crushed with a spoon, but they should retain some shape so the salad doesn't become a puree.

Can I use different types of lentils?

While green or brown lentils are standard for Azifa, avoid using red lentils as they disintegrate too quickly and will ruin the salad's texture.

How spicy is Azifa?

The spice level is adjustable by varying the amount of green chilies used; traditional recipes often carry a moderate, pleasant heat.

Can I prepare Azifa in advance?

Yes, Azifa is even better after resting in the refrigerator, allowing the flavors to penetrate the lentils thoroughly.

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