Delele

Origins and history

Delele is a traditional dish from Ethiopia, a country in East Africa. It is a popular dish among the Amhara people, who are one of the largest ethnic groups in Ethiopia.

Dietary considerations

This dish is high in protein and fiber, but it is also high in sodium due to the added salt. It is not suitable for those on a low-sodium diet.

Variations

There are many variations of this dish, some of which include the addition of other vegetables or spices. Some recipes also call for the use of different types of lentils.

Presentation and garnishing

Delele should be served hot and garnished with a sprig of fresh parsley.

Tips & Tricks

To reduce the sodium content of this dish, use low-sodium canned lentils and omit the added salt. You can also use fresh lentils instead of canned to reduce the sodium content even further.

Side-dishes

Injera, a traditional Ethiopian flatbread, is the perfect side dish for this meal.

Drink pairings

This dish pairs well with a light beer or a fruity red wine, such as a Pinot Noir or Beaujolais.

Delicious Delele recipes

Delele with Spiced Lentils and Injera

Ethiopian Delight: Spiced Lentils and Tangy Injera

Delele with a Kazakh Twist

Savory Kazakh Delele: A Fusion of Ethiopian and Kazakh Flavors

More dishes from this category... Browse all »

Aab gosht

Indian cuisine

Abgoosht

Iranian cuisine

Adobo

Filipino cuisine

Adobo sa gatâ

Filipino cuisine

Adobong baboy

Filipino cuisine

Adobong baka

Filipino cuisine

Adobong dilaw

Filipino cuisine

Adobong hito

Filipino cuisine

More cuisines from this region... Browse all »

Burundian cuisine

Spicy, Savory, Sweet, Tangy, Aromatic

Djiboutian cuisine

Spicy, Savory, Sweet, Tangy, Aromatic

Eritrean cuisine

Spicy, Flavorful, Tangy, Sour, Savory

Kenyan cuisine

Spicy, Flavorful, Tangy, Sour, Savory

Maasai cuisine

Savory, Meaty

Rwandan cuisine

Spicy, Savory, Sweet, Sour

Somali cuisine

Spicy, Savory, Aromatic

South Sudanese cuisine

Spicy, Savory, Aromatic