Kik Alicha with Homemade Niter Kibbeh

Method

1. Pick over the peas for stones, rinse until the water runs clear, then soak them in plenty of cold water for 2 h and drain. Soaked peas cook faster and turn creamy more evenly.

   Add in this stepYellow split peas 120 g

2. Make the niter kibbeh: melt the butter in a small 14 cm pan over low heat. When it foams, add the lightly crushed cardamom, fenugreek, cumin seeds, oregano and a little of the sliced garlic and ginger, and let it barely bubble for 15 min without stirring. When the milk solids on the bottom are light golden, the butter is clear and it smells fragrant, strain it through a fine sieve or a sieve lined with paper towel. Careful, the butter is very hot.

   Add in this stepUnsalted butter 40 gGreen cardamom pods 3Fenugreek seeds ¼ tspCumin seeds ½ tspDried oregano (stand-in for koseret) ½ tspGarlic cloves ¾Fresh ginger 3.8 g

   low heat

3. Chop the red onion very finely, put it in a dry 20 cm pot with no fat and cook over medium heat for 7 min, stirring constantly, until its moisture has gone and it smells sweet.

   Add in this stepRed onion 1

   medium heat

4. Add three quarters of the niter kibbeh with the rest of the garlic, finely chopped, and the rest of the ginger, grated, and cook over medium-low heat for 3 min. Add the turmeric for the last 30 seconds. Keep the remaining niter kibbeh for finishing.

   Add in this stepGarlic cloves 2¼Fresh ginger 11 gGround turmeric ¾ tsp

   medium-low heat

5. Add the drained peas and the stock and bring to the boil over high heat, skimming off the foam, then turn down to medium-low heat. With the lid ajar, simmer for 32 min, stirring to the bottom now and then, until the peas crush easily.

   Add in this stepVegetable stock (low salt) 650 ml

   high heat→medium-low heat

6. Mash about half the peas with a whisk or potato masher so it's creamy but still has some texture. Season with salt, tasting as you go since the stock is salted, lay the halved chilies on top and simmer over low heat for 5 min more.

   Add in this stepSalt ½ tspLong green chilies 1

   low heat

7. Spoon into bowls, warm the reserved niter kibbeh briefly and drizzle it over the top. Serve with injera or rice.