Alicha Birsen & Hamli (Eritrean Golden Turmeric-Ginger Lentils & Garlic Mustard Greens) – Authentic Eritrea Recipe
Colorful Eritrean vegetarian combo pairing mild, ginger-scented golden lentils with garlicky greens.
- Country of Origin
- 🇪🇷 Eritrea (East Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Green or brown lentils in golden turmeric sauce, Braised collard/mustard greens with tomatoes, Cubed potatoes, Fresh ginger, Turmeric
Ingredients for Alicha Birsen & Hamli (Eritrean Golden Turmeric-Ginger Lentils & Garlic Mustard Greens) (4 Servings)
- 1.25 lbs (or 2.5 cups) green or brown lentils in golden turmeric sauce, prepped into bite-sized pieces
- 1.5 cups braised collard/mustard greens with tomatoes, washed and trimmed
- 1 cup cubed potatoes
- 1 medium onion and 3 cloves garlic, finely minced with fresh ginger
- 1.5 tbsp traditional Eritrea seasoning (turmeric, garlic, cumin seeds, cardamom pinch)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown green or brown lentils in golden turmeric sauce for 5 minutes.
- Add minced onion, garlic, fresh ginger, and turmeric, garlic, cumin seeds, cardamom pinch, stirring for 2 minutes until deeply aromatic.
- Add braised collard/mustard greens with tomatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in cubed potatoes right before serving warm.