Misir Alicha

Unlike fiery red Ethiopian stews, Misir Alicha gets its distinct golden color from a heavy use of turmeric. It relies on this mild, earthy spice instead of the famously hot berbere spice blend.

The stew is primarily made from split red lentils, which break down quickly during cooking into a smooth, creamy puree. Because the lentils are split and have their seed coats removed, they cook much faster than whole lentils.

Like most Ethiopian wats and alichas, it is served directly on top of a large, spongy flatbread called injera. Diners tear off pieces of the sourdough injera to scoop up the warm lentils by hand, avoiding the use of utensils.

The flavor base of the stew is built using niter kibbeh, which is a traditional Ethiopian spiced clarified butter. This rich butter is infused with aromatics like garlic, ginger, and sacred basil, giving the mild lentils a deeply savory backbone.