Healthy Eritrean and Ethiopian Recipes

Growing up, hilbet has always been a cherished dish in our family, especially for my husband, who considers it his all-time favorite. Even after a hearty meal, there’s always room for hilbet in his stomach. Today, I’m excited to share our family recipe for this delightful dish, made with love and tradition.

Hilbet is a flour made of red-split lentils, fava beans, and fenugreek. This specific flour is used to make the main dish Hilbet. In this recipe, I will use Hilbet flour that I already have at home. We can also make hilbet from scratch using the ingredients listed above. (I will post one in the future)

Hilbet can be eaten as it is (my little kids love it), but the traditional way is to usually eat it with Silsee and enjera. So let’s roll our sleeves, and start making the multi-stage process of Hilbet.

Ingredients for Hilbet – Step 1

• 4 tbsp. of Hilbet
• 2 cups water
• 1 cup lukewarm water

Equipment Needed

• Stove top
• Hand Mixer
• Egg Whip
• Bowl
• Sauce pan

Instructions

1. In a large bowl, sieve the hilbet flour to ensure a smooth consistency.
2. Use an egg whip to combine the hilbet flour with lukewarm water, creating a pancake batter-like consistency. Set aside.
3. Bring 2 cups of water to a boil in a saucepan without adding salt.
4. Carefully whisk in the hilbet batter, preventing lumps from forming.
5. Let the mixture thicken on low heat for 10 minutes, uncovered.
6. Turn off the stove, transfer the mixture to a bowl. Cover and let it cool for 2-4 hours or refrigerate for 1-2 hours.

Note: A thicker hilbet batter is preferable.

While the hilbet is cooling, let’s move to cooking the perfect Silsee.

Ingredients for Silsee – Step 2

1. 4 large finely chopped yellow onions
2. 2 large finely chopped tomatoes
3. 3 cloves garlic
4. ½ tbsp finely grated ginger
5. 4 tbsp avocado oil
6. 1 tsp of salt
7. 1-2 tbsp berbere spice
8. 2 tsp fresh rosemary
9. 1 cup water

Equipment Needed

• Sauce pan
• Stove
• Mixing spatula

Instructions

1. Heat the avocado oil in a pot over medium heat.
2. Add the chopped onion and sauté until it becomes translucent, for 5-10 mintues.
3. Stir in the salt, ginger, and garlic. Cook for 3 minutes.
4. Add the berbere spice and pour ¼ cup of water. Cook for 5 minutes.
5. Stir in the chopped tomatoes and rosemary, then cook for another 10 minutes. Stir in half-way to avoid food burn. Add a little bit of water if needed.
6. Taste if it is well cooked. (You know it is done when the flavor of berbere is mild but fiery and flavorful. The berbere shouldn’t taste raw or gritty.)

Herbs Stuffed Peppers – Step 3

This is usually the fancier step – an extra touch. I don’t always prepare this but if I do, I know it takes the hilbet dish a step further.

Because of their milder taste and size than the other types of peppers, use Poblano, Anaheim or Jalapeno peppers.

Ingredients

• ½ cup finely chopped garlic
• ½ cup finely chopped parsley
• 3 pieces Poblano, Anaheim or Jalapeno peppers

Instructions

1. In a small frying pan, heat 1 tbsp. avocado oil
2. Sauté the chopped parsley and garlic.
3. Once translucent (approximately 4 minutes), turn off the stove and let it cool.
4. On one side of the peppers slice open with a knife and remove the seeds.
5. Fill in the herbs. Serve with the hilbet.

Almost there – Final Stage

Now let’s pull it all together. All is cooked and ready to serve. In this stage, you need to use the hand mixer.

1. Once hilbet is cold, separate half and beat with a hand mixer until fluffy (7-10 minutes).
2. Adjust thickness with hot water, add salt to taste, and incorporate finely chopped parsley and garlic if desired.
3. Pour hilbet batter onto a dinner plate.
4. Dip the bottom of a ladle spoon into the oily part of the Silsee.
5. Create a well in the hilbet batter with the ladle.
6. Pour a ladleful of Silsee into the well.
7. Serve with enjera and enjoy the flavors of tradition and love.

1. When the hilbet batter is cold, separate half of the batter in a clean bowl. Then using the hand mixer, beat it until it is fluffy (7-10 minutes).
2. Adjust thickness by adding 1 tbsp. hot water at a time. Add salt to taste, and incorporate finely chopped parsley and garlic if desired. Mix thoroughly.
3. Next, pour hilbet batter onto a dinner plate.
4. Dip the bottom part of a ladle spoon into the oily part of the Silsee.
5. Then create a well in the middle of the hilbet batter by pressing the ladle.
6. Add a ladleful of Silsee into the well you created.
7. Serve it with enjera and enjoy the flavors of tradition and love.