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fenugreek, fava beans and lentils flour
5 from 1 vote
Prep Time 1 day
Cook Time 20 minutes
Course Main Course
Cuisine Ethiopian
Servings 4


  • 1.5 tbsp fenugreek flour
  • 2 tbsp lentil flour
  • 3 tbsp fava bean flour or fava and garbanzo mix
  • 1 pinch salt
  • 1/2 tsp Vinegar
  • 8 cups Water


  • Soak fenugreek powder with 6 cups of water 2 hrs- overnight
  • Get rid of the water
  • Add Fava and lentil flours 1 cup of water, then mix well (use hand mixer)
  • Add the rest 1 cup of water, mix well
  • Cook the mixture for 10-15 on low temperature string contentiously
  • let it cool about 1-2 hours
  • Take about 2-3 tbsp of the mixture beat on stand mixer or hand mixer for about 10 mins or until creamy and light


  • ¬†This cream is eaten with Silsi ( tomato and berbere stew) but can be deeping for veggies and other stews¬†
  • It can be stored in the freezer for 2-3 (must be air tight container) or 1 week in the fridge.
  • It will lose its fluffiness so it is better to use it right away
Keyword Eritreanfood, ethiopianfood, favabeans, Fenugreek, glutenfree, healthy, samracooks, veganrecipe