Elegeti

Elegeti is a traditional Ethiopian dish originating from the Amhara region. It is a type of stew or thick soup, often made with a base of finely ground lentils or chickpeas. The primary flavoring agent is niter kibbeh, a spiced clarified butter that imparts a rich, aromatic quality to the dish. Common spices used in elegeti include berbere, a staple Ethiopian spice blend that gives it a distinctive red color and a complex flavor profile with notes of chili, garlic, ginger, and fenugreek.

The preparation typically involves slow cooking the lentils or chickpeas until they break down and thicken. Niter kibbeh is then added, followed by the berbere and other desired spices. Vegetables such as onions, garlic, and sometimes tomatoes are often included to add depth and texture. Elegeti can be served as a standalone dish or as a side accompaniment to other Ethiopian staples like injera, a sourdough flatbread. It is a hearty and nourishing food, often enjoyed during fasting periods in the Ethiopian Orthodox Church due to its vegetarian nature. Variations of elegeti exist, with some recipes incorporating different types of legumes or adding a touch of sourness with lemon juice. Its popularity stems from its comforting flavors and its role in communal meals.