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🇪🇹 Ethiopia · Food

Fasolia Kilkil

45 min
A great way to spend your free time
🔥 380 kcal
Nicely balanced
🍽 4 servings
Great for the family

By eatmundo · September 8, 2026

Fasolia Kilkil🇪🇹 ETAI-generated image

A vibrant and comforting Ethiopian vegetable dish consisting of tender green beans and carrots simmered in a turmeric-infused sauce. It is a staple side dish in most households.

Ingredients

How to Make It

  • 1

    Prepare the vegetables by trimming 500g of green beans and cutting 2 carrots into thin matchsticks.

  • 2

    Dice 2 onions finely and sauté them in 3 tablespoons of oil in a large pan over medium heat for 8 minutes until golden.

  • 3

    Add 2 minced garlic cloves and 1 teaspoon of grated ginger, cooking for 1 minute until fragrant.

  • 4

    Stir in 1 teaspoon of turmeric powder to bloom the spice in the oil for 30 seconds.

  • 5

    Add the carrots and green beans to the pan, stirring well to coat them in the golden oil mixture.

  • 6

    Pour in 150ml of water, cover the pan tightly, and simmer on low heat for 20 minutes until the vegetables are tender but not mushy.

  • 7

    Season with 1 teaspoon of salt and toss everything together once more before serving warm.

Frequently Asked Questions

What is Fasolia Kilkil?+

Fasolia Kilkil is a traditional Ethiopian vegetable dish made with green beans, carrots, and onions simmered in a spiced turmeric base. It is frequently enjoyed as a vegan accompaniment to larger platters.

Can I use frozen green beans?+

Yes, frozen green beans work well, but you may need to reduce the cooking time by a few minutes as they are already partially blanched.

Why use turmeric?+

Turmeric provides the characteristic bright yellow color and a subtle earthy flavor that defines the 'Alicha' or 'Kilkil' style of cooking.

Is this dish meant to be crunchy?+

No, the vegetables should be tender and soft after simmering, though they should retain their shape.

What can I serve with this?+

Fasolia Kilkil is traditionally served as part of a vegetable platter on injera, often paired with Gomen (collard greens) or lentil stews.

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