Hilbet

What we know so far

Hilbet is a pale, whipped cream of fava beans, lentils and fenugreek, eaten cold or warm with a pool of silsi, hot tomato and berbere sauce, in the middle. It is a fasting dish of the Tigrinya highlands on both sides of the Eritrea-Ethiopia border, served on injera during the long Orthodox fasts when meat, eggs and dairy are off the table. The fenugreek gives it a faintly bitter edge that the silsi answers.

The draft was written from 4 published sources and holds 7 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

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