Azifa
አዚፋ·(ah-zee-fah)
Yetsom Weeknights: The Wednesday & Friday Fast
". - generic openers like 'Azifa is a traditional...' -> Checked, not present. - stacking adjectives (pick one adjective per noun) -> Let's review the nouns. - "all-day stew" (all-day is one compound adj). - "injera platter" (injera acts as noun adjunct, one). - "brown lentils" (one). - "sad desk lunch" (sad and desk. Desk is noun adjunct, sad is adj. This is borderline, but it's from the "keep verbatim" instruction). - "damn lentils" (one). - "ground brown mustard seeds" (from the "keep verbatim" instruction). - "hot water" (one). - "complex, horseradish-like punch" (from the "keep verbatim" instruction. I cannot change this). - "store-bought jar" (one). - "yellow mustard" (one). - "minced jalapeños" (one). - "twenty minutes" (number). Everything is safe!
Let's do a final polish on Sentence 2: "To stand up to an injera platter, take a bag of brown lentils and skip tossing them whole like a sad desk lunch; mash the damn lentils so they absorb the dressing, and make your own Senafich."
Wait, "take a bag of brown lentils and skip tossing them whole..." What if I use "Boil a bag
Ingredients
- brown mustard seeds1 tbsp
- hot water2 tbsp
- whole green lentils1 cup
- water2 1/2 cup
- extra-virgin olive oil3 tbsp
- salt1 tsp
- red onion1 med
- jalapeño peppers2 small
- lemon juice3 tbsp
- firm tomato1 med
Method
- 01
Boil the lentils until tender.
Combine the rinsed lentils and 2 1/2 cups of water in a medium saucepan over high heat. Bring to a rapid boil, then reduce the heat to medium-low, cover, and simmer for 20 to 25 minutes until the lentils are completely tender but not falling apart.
- 02
Activate the Senafich mustard paste.
While the lentils simmer, whisk the ground mustard powder with the hot water, 1 tablespoon of the olive oil, and a pinch of salt in a small bowl. Set this aside to rest for at least 15 minutes to allow the hot water to activate the mustard's sharp heat while mellowing the bitter bite.
- 03
Firmly mash the cooked lentils.
Drain any excess liquid from the tender lentils and transfer them to a mixing bowl. Using a potato masher or the back of a sturdy wooden spoon, firmly mash about half of the lentils to create a cohesive, rustic texture that easily scoops up with flatbread.
- 04
Assemble and dress the Azifa.
Add the bloomed Senafich paste, diced red onion, minced jalapeño, lemon juice, remaining 2 tablespoons of olive oil, and 1 teaspoon of salt to the warm lentils. Fold everything together vigorously until the lentils have absorbed the dressing, then gently fold in the diced tomato last so it retains its shape.
- 05
Chill briefly to marry the flavors before serving.
While it can be eaten immediately, popping the bowl in the fridge for 10 minutes allows the pungent mustard and bright lemon to fully penetrate the earthy lentils before serving alongside fresh injera.