Hilbet

Step 1: Stir 2 tbsp ground fenugreek into 1 cup cold water in a glass and leave for at least 15 minutes (up to 2 hours) until it settles as a thick layer at the bottom. Pour off the yellowish water and discard it; this removes much of the bitterness. Skipping the soak is the mistake that makes hilbet harsh and bitter.

Step 2: Meanwhile, put 7 oz red split lentils and 3 cups water in a pan, bring to the boil, skim off the foam, then simmer over a low heat for 18–20 minutes until completely soft and falling apart.

Step 3: Drain off any loose water, then mash or blend the lentils with 3 garlic cloves until very smooth. Spread out in a wide bowl to cool to room temperature, about 20 minutes.

Step 4: Put the soaked fenugreek paste in a deep bowl with 4 tbsp ice-cold water and beat with an electric whisk on high for 5 minutes, until it turns pale, frothy and roughly doubles in volume, like soft meringue.

Step 5: Fold the whipped fenugreek into the cooled lentils, then beat in 3 tbsp vegetable oil, 1 ½ tbsp lemon juice and 1 tsp salt a little at a time until light and creamy. Taste and add more salt or lemon if needed.

Step 6: Warm 2 tbsp vegetable oil gently in a small pan, take it off the heat and stir in 1 ½ tsp berbere. Spoon the hilbet into a serving bowl, make a well and swirl the red oil over the top.

Step 7: Chill for at least 30 minutes and serve cold with injera. It keeps for 3 days in the fridge; whisk briefly before serving.