Ater Kik Alicha Recipe

Prep legumes and meat

Rinse the yellow split peas under cold water until water runs clear. If using dried chickpeas, soak overnight and cook until tender before starting. Cut the beef or lamb into bite-sized cubes (about 1-inch). Pat the meat dry and season lightly with 1/2 tsp salt and a few grinds of black pepper.

Sauté aromatics

In a heavy-bottomed pot or Dutch oven, warm 1 tablespoon of niter kibbeh or butter over medium heat. Add the chopped onion and sauté 6–8 minutes until soft and translucent, stirring frequently so it doesn't brown too much. Add the minced garlic and grated ginger and cook 1–2 minutes until fragrant.

Brown the meat

Increase heat to medium-high, add the cubed meat in a single layer and brown on all sides about 4–6 minutes. You may need to do this in batches to avoid crowding. Return all browned meat to the pot.

Add spices and tomato concentrate

Stir in the turmeric (2 tsp) and the yellow berbere alternative (2 tsp). Cook 1 minute to bloom the spices. Add the tomato paste and cook 1–2 minutes, stirring, to remove raw tomato flavor and to deepen color.

Combine peas and liquids

Add the rinsed yellow split peas to the pot and pour in 4 cups of water or broth. Scrape the bottom of the pot to loosen any browned bits. Bring the mixture to a gentle boil, then reduce heat to low to maintain a steady simmer.

Simmer until tender

Cover partially and simmer for 45–60 minutes, stirring occasionally, until the meat is tender and the yellow peas are soft and beginning to break down into the sauce. If the stew becomes too thick, add up to 1 additional cup of water in 1/2-cup increments. Taste and season with remaining 1 tsp salt and 1/2 tsp black pepper, adjusting to your preference.

Prepare the spice butter

In a small skillet over low heat, melt the remaining 2 tablespoons of niter kibbeh or butter. Stir in 1 tsp berbere (or paprika + a pinch of cayenne) and 1/4 tsp ground cardamom. Warm gently for 1 minute until aromatic — do not let the spices burn. Remove from heat and stir in the lemon juice.

Finish the stew

Once the main stew is tender and the peas have softened, pour the warm awaze/spice butter over the stew and gently stir to combine. Simmer together 2–3 minutes so flavors meld. Adjust salt, acidity (add more lemon juice if desired), and heat (add more berbere or cayenne) to taste.

Spoon the Ater Kik Alica into a serving bowl or onto injera/rice. Sprinkle chopped cilantro or parsley and optional lemon zest over the top. Serve hot with additional niter kibbeh or plain yogurt on the side if desired.